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Photo of Chicken, broccoli and semi dried tomato pasta bake by WW

Chicken, broccoli and semi dried tomato pasta bake

Total Time
50 min
15 min
35 min
This classic pasta bake is best served hot on a cold winter night.


Oil spray

1 x 3 second spray(s)

Wholemeal pasta, dry

300 g, penne variety


500 g, cut into florets


1 whole, thinly sliced


2 clove(s), crushed


2 tbs

Skim milk

2 cup(s), (500ml)

Cooked skinless chicken breast

350 g, shredded

Semi dried tomatoes, not in oil

100 g, chopped

Whole grain mustard

1 tbs

Grated parmesan cheese

½ cup(s), (40g)

Baby spinach

120 g


  1. Preheat oven to 180°C. Cook the pasta in a large saucepan of boiling salted water following packet instructions or until tender, adding the broccoli for the last 3 minutes of cooking. Drain. Return the pasta and broccoli to the pan and cover to keep warm.
  2. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook leek and garlic, stirring, for 5-6 minutes or until softened. Place cornflour in a jug. Gradually whisk in milk and 1/2 cup (125ml) water until smooth. Stir in leek mixture until combined. Bring to the boil and cook, stirring, for 2 minutes or until thickened. Remove from heat. Add the chicken, tomato, mustard and half the parmesan. Stir to combine. Season with pepper. Add the pasta and broccoli and stir to combine.
  3. Spoon the pasta mixture into a 30 x 20cm (5cm-deep) 2.5L (10-cup) capacity ovenproof dish. Sprinkle with the remaining parmesan. Bake for 15-20 minutes or until the cheese is golden. Serve with the baby spinach leaves.