Baked pasta with broccoli and chicken
4 servings
40 minutes
Baked pasta with broccoli and chicken is a harmonious blend of rich flavors and creamy texture. This recipe is inspired by Italian cuisine, where pasta is often paired with a delicate sauce and fresh vegetables. Here, chicken breast adds juiciness to the dish, mushrooms deepen the flavor, and broccoli brings lightness and health benefits. A special zest comes from soft herb goat cheese and tomato paste, while a crunchy almond crust completes the composition. Baking unites all ingredients, allowing the aromas to unfold. The dish is perfect for a cozy family dinner or a festive table, delighting with its tender texture and richness of flavors.
1
Preheat the oven to 180 degrees. Bring a pot of salted water to a boil. Add the pasta, stir, and cook for 6 minutes. Then add the broccoli and cook for another 5-6 minutes. Drain the water.
- Pasta: 350 g
- Broccoli florets: 200 g
2
Heat oil in a large pan and fry the chicken pieces until golden brown. Add mushrooms and sauté for 1 minute. Then add tomato paste, soft cheese, and cream. Cook on low heat, stirring constantly until the sauce thickens. Add salt and pepper to taste.
- Olive oil: 2 ml
- Chicken breast fillet: 350 g
- Mushrooms: 175 g
- Tomato paste: 4 tablespoons
- Soft goat cheese with herbs: 80 g
- Cream: 280 ml
- Spring onion: 1 bunch
- Cheddar cheese: 85 g
- Garlic: 1 clove
3
Pour the sauce over the pasta, mix gently, and transfer to a baking dish. Mix the green onion, cheddar cheese, garlic, and almonds, and sprinkle on top of the pasta. Bake for 20 minutes.
- Spring onion: 1 bunch
- Cheddar cheese: 85 g
- Garlic: 1 clove
- Flaked almonds: 50 g
