Cheesy Chicken & Broccoli Pasta Bake
Ingredients
- 300 g penne pasta
- 400 g cooked chicken breast
- 200 g broccoli florets
- 150 g cheddar cheese
- 150 g cream cheese
- 200 ml whole milk
- 1 tsp Dijon mustard
Nutrition (per serving)
- Calories
- 732 kcal
- Protein
- 54.8 g
- Carbohydrate
- 59.3 g
- of which sugars
- 6.7 g
- Fat
- 29 g
- of which saturates
- 16.6 g
- Fibre
- 3.8 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 190°C (fan 170°C). Cook penne in salted boiling water for 8 minutes, adding broccoli for the final 3 minutes. Drain.
- 2
In a large saucepan, warm the milk and cream cheese together over a low heat, stirring until smooth. Add the mustard and half the cheddar.
- 3
Shred the cooked chicken and stir into the cheese sauce along with the drained pasta and broccoli.
- 4
Transfer to a large ovenproof dish, scatter the remaining cheddar over the top.
- 5
Bake for 20–25 minutes until golden and bubbling. Rest for 5 minutes before serving.
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