This easy Jamie Oliver Chicken Broccoli Pasta Bake is a creamy and comforting dish perfect for a quick family dinner. Packed with tender chicken, broccoli, and a rich cheese sauce, it’s a simple yet satisfying meal. You can easily swap ingredients to suit your preferences, making it a flexible favorite.
Ingredients Needed
- 350g / 12.3oz pasta shells or quills
- 200g / 7oz broccoli, cut into small florets and stems thinly sliced
- 2 tbsp / 2 tbsp olive oil
- 350g / 12.3oz boneless, skinless chicken breasts, thinly sliced
- 175g / 6.2oz chestnut mushrooms, quartered
- 4 tbsp / 4 tbsp sundried tomato paste
- 80g / 2.8oz soft cheese with garlic and herbs (such as Boursin)
- 284ml / 1.2 cups single cream
- 1 bunch spring onions, finely sliced
- 85g / 3oz mature cheddar, grated
- 1 garlic clove, finely chopped
- 50g / 1.8oz flaked almonds
How To Make Chicken Broccoli Pasta Bake
- Preheat the oven: Preheat the oven to 190°C (gas mark 5 / fan 170°C / 375°F).
- Cook the pasta and broccoli: Bring a large pan of salted water to the boil. Add the pasta, stir well, and return to the boil. Cook for 6 minutes, then add the broccoli and cook for another 5-6 minutes until the pasta is just cooked. Drain well and return to the pan.
- Cook the chicken and mushrooms: Heat the olive oil in a wide pan, add the chicken pieces, and fry until lightly browned. Add the mushrooms and stir-fry for 1 minute.
- Prepare the sauce: Stir in the sundried tomato paste, soft cheese, and single cream. Simmer gently, stirring, until the cheese melts and the sauce thickens. Season with salt and pepper.
- Combine with pasta: Pour the sauce over the pasta and gently stir to coat. Transfer the mixture to a shallow ovenproof dish (about 1.7 liters / 1.8 quarts in capacity) and level the top.
- Prepare the topping: Mix the spring onions, cheddar, garlic, and almonds for the topping and sprinkle over the pasta.
- Bake: Bake for 20 minutes or until golden and bubbling.
Recipe Tips
- Don’t overcook the pasta: Cook the pasta just until it’s al dente before adding the broccoli. Overcooking can make it mushy when baked.
- Use fresh chicken: Fresh chicken breasts cook quicker and are more tender than frozen. Slice them thinly to ensure they cook evenly.
- Toast the almonds: Lightly toast the flaked almonds in a dry pan before sprinkling on top for added flavor and crunch.
- Let it rest before serving: After baking, let the pasta bake sit for a few minutes to set. This makes it easier to serve and helps the flavors meld together.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Broccoli Pasta Bake cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After the dish cools, transfer it to an airtight, freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pasta bake in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot throughout.
Nutrition Facts
Serving Size: 1 serving
- Calories: 565
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 112mg
- Sodium: 495mg
- Potassium: 697mg
- Total Carbohydrate: 55g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 41g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sticky Chicken Recipe
- Jamie Oliver Spatchcock Chicken
- Jamie Oliver Chicken Caesar Salad
- Jamie Oliver Chicken And Mushroom Risotto
Jamie Oliver Chicken Broccoli Pasta Bake
Description
This easy Jamie Oliver Chicken Broccoli Pasta Bake is a creamy and comforting dish perfect for a quick family dinner. Packed with tender chicken, broccoli, and a rich cheese sauce, it’s a simple yet satisfying meal. You can easily swap ingredients to suit your preferences, making it a flexible favorite.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190°C (gas mark 5 / fan 170°C / 375°F).
- Cook the pasta and broccoli: Bring a large pan of salted water to the boil. Add the pasta, stir well, and return to the boil. Cook for 6 minutes, then add the broccoli and cook for another 5-6 minutes until the pasta is just cooked. Drain well and return to the pan.
- Cook the chicken and mushrooms: Heat the olive oil in a wide pan, add the chicken pieces, and fry until lightly browned. Add the mushrooms and stir-fry for 1 minute.
- Prepare the sauce: Stir in the sundried tomato paste, soft cheese, and single cream. Simmer gently, stirring, until the cheese melts and the sauce thickens. Season with salt and pepper.
- Combine with pasta: Pour the sauce over the pasta and gently stir to coat. Transfer the mixture to a shallow ovenproof dish (about 1.7 liters / 1.8 quarts in capacity) and level the top.
- Prepare the topping: Mix the spring onions, cheddar, garlic, and almonds for the topping and sprinkle over the pasta.
- Bake: Bake for 20 minutes or until golden and bubbling.
Notes
- Don’t overcook the pasta: Cook the pasta just until it’s al dente before adding the broccoli. Overcooking can make it mushy when baked.
- Use fresh chicken: Fresh chicken breasts cook quicker and are more tender than frozen. Slice them thinly to ensure they cook evenly.
- Toast the almonds: Lightly toast the flaked almonds in a dry pan before sprinkling on top for added flavor and crunch.
- Let it rest before serving: After baking, let the pasta bake sit for a few minutes to set. This makes it easier to serve and helps the flavors meld together.
Jamie Oliver Chicken Broccoli Pasta Bake