You know those meals that just hug you from the inside out? This is one of them. The kind of dinner that fills the kitchen with the smell of bubbling cheese, garlic, and something a bit nostalgic — like you’re 10 again and someone lovely is making you something warm.
I made this pasta bake one rainy Wednesday when the fridge looked like it’d given up on life. Some half-forgotten broccoli, a pack of bacon nearing its use-by, and the ever-faithful chicken breast. I didn’t expect magic. But once the cheese sauce came together (messily, let’s be honest), and the whole thing went into the oven, the house started to smell like actual joy.
This dish has layers — crispy bacon bits, soft pasta shells holding little pools of sauce, golden cheese on top. It’s not sleek or modern. It’s messy, cozy, and completely irresistible.
Why You’ll Love It
- Cheesy comfort — enough said.
- One of those “clean out the fridge” wonders.
- Reheats beautifully — if there are leftovers.
- Kid-friendly, adult-approved.
- Flexible with whatever pasta or cheese you’ve got on hand.
- Smells like actual home.
Ingredients
- Olive oil
- 4 garlic cloves, minced
- 1 red onion, finely chopped
- 400g chicken breast, diced
- 400g broccoli, roughly chopped
- 150g bacon or lardons, chopped
- 200g pasta (conchiglie/shells work beautifully)
For the cheesy sauce:
- 50g salted butter
- 40g plain flour
- 500ml milk
- 300ml chicken stock
- 100g grated cheddar
- 50g red Leicester or Monterey Jack, grated
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
For the topping:
- 50g grated mozzarella
- 5g fresh parsley, finely chopped
How to Make It
Soften the aromatics:
Heat up a glug of olive oil in a big oven-proof dish over medium heat. Add the garlic and onion and let them sizzle gently — just until everything’s soft and starting to smell lovely.
Add chicken and broccoli to the mix:
Toss in the chicken and give it a few minutes to start browning. Then the broccoli goes in too. Salt, pepper, quick stir. It won’t all be cooked yet, but that’s alright — we’ll finish in the oven.
Give them a little break:
Once the chicken and broccoli have had about 5 minutes, scoop the lot into a bowl and set aside. Don’t wash the pan — flavour lives there.
Boil the pasta a bit:
Cook your pasta in salted water for just 5 minutes — we’re going for very al dente since it’ll finish baking. Drain and set aside. Try not to eat it all straight from the pot (no judgment if you do).
Crisp up the bacon:
Same pan, new layer of love. Add your bacon with another splash of olive oil and fry until crispy and golden. Set aside — don’t nibble too much (you will anyway).
Make the sauce happen:
Turn the heat to low. Melt your butter, then whisk in the flour to form a sort of paste. Add the milk gradually — a quarter at a time — whisking like your life depends on it. When smooth and starting to thicken, add chicken stock, herbs, paprika, salt, and pepper. Last, in goes the grated cheese. Stir till melty and thick and glorious.
Bring it all together:
Add the cooked pasta, chicken, and broccoli back into the sauce. Stir it up so everything’s coated in the cheesy dream. Smooth it out in the pan.
Bake and finish under the grill:
Pop it into a 180°C (360°F) oven for 20 minutes. Then scatter over the mozzarella and bacon. Whack it under the grill for 5–10 mins until it’s golden and bubbly and smells like actual heaven.
Common Mistakes and How to Dodge Them
Why’s my sauce lumpy?
You probably added the milk too fast or didn’t whisk hard enough. No shame — I did it for years. Go slow and whisk like you mean it.
Pasta came out mushy. Help?
You overcooked it before baking. Next time, just boil it for 5 minutes — trust me, the oven does the rest.
Broccoli too soft?
Cut it in bigger chunks, or throw it in just before baking instead of frying it early.
Top got burnt?
Your grill might be hotter than mine. Keep an eye on it after 5 minutes — don’t wander off like I did that one time. RIP, mozzarella.
Storage and Reheating
Fridge:
Let it cool fully before packing into containers. Keeps for up to 4 days.
Freezer:
Yes, it freezes well! Just cool it completely, portion it out, and freeze for up to 3 months. Defrost overnight in the fridge.
Reheating:
In the oven: Cover with foil and bake at 180°C for about 20 minutes.
In the microwave: Loosen the lid and heat until piping hot. Add a splash of milk if it’s looking dry.
Frequently Asked Questions
Can I skip the bacon?
Of course. It’s still delicious — but maybe up the herbs or add a little smoked paprika to keep that depth.
What pasta works best?
Shells, penne, fusilli — anything with little curves or ridges that hold sauce.
Can I use pre-cooked chicken?
Yep! Just skip the frying step and add it in with the broccoli.
Is it okay to swap cheeses?
Oh yes. As long as it melts, you’re golden. Gouda, fontina, even a bit of brie (yes really) can work wonders.
Nutrition Facts (Per Serving):
- Calories: 433 kcal
- Fat: 31g
- Carbs: 21g
- Protein: 19g
- Sodium: 542mg
- Sugar: 9g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Broccoli Pasta Bake
Description
A cozy, cheesy chicken and broccoli pasta bake with a rich herb-laced sauce, crispy bacon, and melty mozzarella — the ultimate comfort bake.
Ingredients
Instructions
- Fry garlic and onion in olive oil till soft. Add chicken and broccoli, season, and cook 5 mins. Set aside.
- Boil pasta for 5 mins, then drain.
- Fry bacon till crisp, then set aside.
- Make sauce: Melt butter, whisk in flour, slowly add milk. Stir until thick, then add stock, spices, and cheeses.
- Mix sauce with pasta, chicken, and broccoli.
- Bake at 180°C for 20 mins, then top with mozzarella and bacon. Grill until golden.
- Garnish with parsley and serve warm.
Notes
- Don’t overcook the pasta upfront — the oven finishes it.
- Whisk sauce constantly to avoid clumps.
- Freeze in portions for easy weekday reheats.
- Use whatever cheese combo you’ve got — just aim for melty and sharp.