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Chicken and Broccoli Pasta Bake Recipe

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4 from 63 reviews

A healthy, made-from-scratch Chicken and Broccoli Pasta Bake that replaces cream with a lighter half-fat crème fraiche. This dish combines wholemeal pasta, tender chicken breast, fresh broccoli, mushrooms, and leeks in a creamy cheese sauce, topped with crunchy breadcrumbs and mature cheddar for a comforting and nutritious family dinner.

  • Total Time: 55 minutes
  • Yield: Serves 4

Ingredients

Pasta and Vegetables

  • 300g wholemeal pasta (shells, penne, or similar)
  • 350g broccoli, cut into small florets and thinly sliced stems
  • 200g chestnut mushrooms, quartered
  • 2 leeks (approximately 90g each), sliced
  • 1 garlic clove, finely chopped

Protein

  • 350g boneless, skinless chicken breast, sliced into bite-sized pieces

Dairy and Toppings

  • 200g half-fat crème fraiche
  • 80g mature cheddar cheese, grated
  • 1 slice of brown bread, crumbed (for topping)

Other

  • 1 tbsp olive oil
  • 1 tsp mixed herbs
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven and cook pasta: Preheat your oven to 190°C (375°F). Bring a large pan of water to the boil, then add the wholemeal pasta. Stir well and return the water to boiling.
  2. Add broccoli to pasta: After 6 minutes cooking the pasta, add the broccoli florets and thinly sliced stems to the pan. Continue cooking for another 7-8 minutes until the pasta is just cooked and the broccoli is tender. Drain thoroughly and return to the pan.
  3. Sauté chicken: Heat 1 tablespoon of olive oil in a large ovenproof pan over medium heat. Add the sliced chicken breast pieces and fry until they are lightly browned on all sides.
  4. Cook mushrooms and leeks: Add the quartered mushrooms, sliced leeks, chopped garlic, and mixed herbs to the pan with the chicken. Cover with a lid and sweat the vegetables for about 5 minutes until softened.
  5. Add crème fraiche and cheese: Remove the pan from heat. Stir in the half-fat crème fraiche and two-thirds of the grated cheddar cheese until melted and well combined.
  6. Combine pasta with sauce: Mix the cooked pasta and broccoli into the chicken and vegetable mixture. Stir well and season with salt and freshly ground black pepper to taste.
  7. Prepare for baking: Transfer the mixture to an ovenproof baking dish. Sprinkle evenly with the crumbed brown bread and the remaining grated cheddar cheese on top.
  8. Bake the pasta: Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy. Remove from the oven and let it sit for a few minutes before serving.

Notes

  • Using wholemeal pasta adds extra fiber and nutrients for a healthier dish.
  • Half-fat crème fraiche provides creaminess without the heaviness of full cream.
  • You can substitute brown bread crumbs with gluten-free crumbs if needed.
  • Feel free to add more vegetables like spinach or bell peppers for added color and nutrition.
  • Make sure the chicken pieces are uniform in size for even cooking.
  • Leftovers keep well in the fridge for up to 2 days and reheat nicely in the oven or microwave.
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Low Fat

Find it online: https://omgmakethis.com/chicken-and-broccoli-pasta-bake-recipe/