Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake

Made from scratch, with no cream! A healthy twist on a classic, using crème fraiche instead of cream still makes for a tasty dinner, give it a go!


  • 300g wholemeal pasta - shells, penne etc.
  • 350g broccoli, cut into small florets
  • 1 tbsp. olive oil
  • 350g boneless, skinless chicken breast sliced into bite sized pieces
  • 200g chestnut mushrooms, quartered
  • 2 leeks (approximately 90g each)
  • 1 tsp. mixed herbs
  • 200g half fat crème fraiche
  • 80g mature cheddar, grated
  • 1 garlic clove, finely chopped
  • 1 slice of brown bread, crumbed

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven to 190C. Bring a large pan of water to the boil. Throw in the pasta stir well and return to the boil.

  2. Cook for 6 minutes, then add the broccoli, cut into small florets and stems thinly sliced, and cook for 7-8 minutes more until the pasta is just cooked. Drain well, then return to the pan.

  3. Heat 1 tbsp. olive oil in a large oven proof pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

  4. Tip in the mushrooms, leeks and herbs and sweat for a further 5 minutes with the lids on until the vegetables soften.

  5. Take off the heat. Then add the crème fraiche and 2/3s of the cheese and stir until melted.

  6. Now mix the pasta and broccoli into the chicken mixture and stir well. Season with salt and pepper.

  7. Place in an oven proof dish and sprinkle with breadcrumbs and the remaining cheese and bake for 20-25 minutes until golden.

Nutritional information per serving:









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