Chicken and broccoli pasta bake with cheesy almond crust

pasta bake

A quick and easy dinner that kids of all ages will love and the older ones may be able to whip up themselves.


  • 1 head LeaderBrand broccoli
  • 400g pasta, such as penne
  • 1 Tbsp oil
  • 4 boneless skinless chicken thighs, cut into strips
  • 1 red onion, peeled, finely sliced
  • 1 garlic clove, finely chopped
  • 2 cups milk, warmed
  • 2 Tbsp plain flour
  • 2 Tbsp butter
  • 1 Tbsp whole grain mustard
  • 150g mozzarella, grated
  • ¼ tsp freshly grated nutmeg
  • ½ cup ground almonds
  • 2 Tbsp chopped parsley
  • Salt and pepper to season


  • Preheat the oven to 180°C.
  • Trim the broccoli and cut into florets. Cook the pasta in a large pan of boiling salted
    water for 10-12 minutes. Drain well.
  • While the pasta is cooking, heat the oil in a wok or large pan, add the chicken strips, onion and garlic and stir fry for 3-4 minutes until the meat is well browned and cooked through. Add the broccoli florets and toss until just starting to turn tender.
  • Remove from the pan and set aside.
  • Melt butter in a heated saucepan. Add the flour and mix to a paste. Add the milk to the pan and whisk over a medium heat until thickened and smooth. Stir in the mustard and about half of the cheese and season with salt, pepper and nutmeg.
  • Add the chicken and vegetables, with the sauce, to the drained pasta and mix together. Spoon into an ovenproof dish.
  • Mix together the ground almonds, remaining cheese and chopped parsley. Sprinkle over the pasta and bake in the oven for 20 minutes until golden and bubbling.
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