HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Pasta Bake
Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake

with Roasted Broccoli

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Some people prefer chicken breast, but at HelloFresh, we’re ‘Team Thigh’. Not only are they juicier, but they are also packed with more flavour than your standard breast due to their high fat content, making this pasta bake the ultimate taste sensation. The trick to this recipe is to use a big pan. This gives the meat plenty of room to fry, so the thighs can turn a nice golden colour.

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)


½ bunch(es)


200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

½ sachet

Chicken Stock Powder

¾ pack(s)

Creme Fraiche


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Energy (kcal)920 kcal
Fat36.0 g
of which saturates15.0 g
Carbohydrate88 g
of which sugars12.0 g
Protein67 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the wheat pasta. Chop the broccoli into florets (like small trees!). Halve and peel the onion, then thinly slice. Pick the tarragon leaves from their stalk and roughly chop (discard the stalks).


Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chicken to the pan and season with a pinch of salt and pepper. Cook until lightly browned all over, 5 mins, turning occasionally, 5 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and continue to cook, stirring, until soft, 5 mins. Don't worry if the onion browns, it will just add to the flavour!


Meanwhile, spread the broccoli florets on a baking tray and drizzle with oil and a pinch of salt and pepper. Pop onto the top shelf of your oven and roast until crispy and cooked though, 12-15 mins. Once the broccoli is out of the oven, turn your grill on to high.


At the same time, add the wheat pasta to your pan of boiling water and cook for 10 mins. Once cooked, drain in a colander and return it to the pan (off the heat). Drizzle with a little olive oil to stop the pasta sticking together.


Once the onion has softened, add the water (see ingredients for amount), stock powder and crème fraîche to the pan. Stir and bring to the boil. Lower the heat slightly and simmer until the chicken is cooked and sauce has thickened slightly, 5-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!


Pop the broccoli, wheat pasta and tarragon in with the chicken and gently mix to combine. Season to taste with salt and pepper. Transfer everything into an ovenproof dish and sprinkle over the Italian style grated hard cheese. Pop under the grill until the cheese is melted and nicely golden, 3-5 mins. Serve the chicken wheat pasta bake in bowls. Enjoy!