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Broccoli and chicken pasta bake

As the evenings get colder and darker, our mouths crave belly-warming, comfort dishes that will keep us fuelled and warm. Like this cheesy pasta bake, for example.

Serving: 2
Time: 30 minutes
Difficulty: Easy


  • 200g broccoli, cut into very small florets 
  • 450g dried penne pasta
  • 350g diced chicken pieces
  • 2 tbsp olive oil
  • 200g cream cheese with garlic and herbs
  • 50g red pesto
  • 100g mature cheddar cheese, grated
  • 1 slice white bread, processed into crumbs


  1. Preheat oven to 175°C, 350°F, Gas Mark 4.
  2. Bring a large pan of salted water to the boil and add all the pasta. Return to the boil. Cook the pasta until 'al dente' for 7-10 minutes. Drain the pasta and set aside.
  3. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the chicken pieces until they are lightly browned and are cooked through to the middle
  4. Once the chicken is cooked, combine with the pasta in the pot.
  5. Add the cream cheese, red pesto and broccoli florets. Stir the ingredients gently (so as not to break up the broccoli) until well combined.
  6. Pour the mixture into a deep casserole dish (roughly 30cm x 23cm). Top with grated cheese and the breadcrumbs.
  7. Place in the oven for 20 minutes until golden and crisp on top.

Recipe courtesy of Mash Direct


To make this pasta bake even creamier, why not try Mash Direct Broccoli with a Cheese Sauce in replacement of the broccoli stems.