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     Baked Pasta with Chicken, Broccoli and Cherry Tomatoes Header

  Baked Pasta with Chicken, Broccoli

and Cherry Tomatoes

   Baked Pasta with Chicken, Broccoli and Cherry Tomatoes Photo
Category: Pasta
Servings: 4 - 6
Total time: 45 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 box penne, fusilli, rigatoni or your favorite shape of pasta

- 2 cups cooked chicken breast, chopped

- 2 cups broccoli florets

- 1 pint grape or cherry tomatoes

- 1 recipe of our Besciamella Sauce or our Alfredo Sauce

- 1/3 cup Parmigiano Reggiano cheese, grated

- Salt and pepper


1. Preheat your oven to 375 degrees.

2. According to the instructions on the box of pasta, bring a pot of water to a rolling boil.

3. While waiting for the water to boil, prepare our besciamella or alfredo sauce recipe, chop the cooked chicken breast and cut each of the cherry tomatoes in half.




4.  When the water for the pasta comes to a boil, add the broccoli florets to the water and cook for 2 minutes or until bright green. Do not over boil the broccoli as it will continue to cook in the oven.

5.  Using a slotted or straining spoon, remove the broccoli florets from the cooking water and set aside; then add the pasta to the boiling water. Cook the pasta only half the cooking time stated on the box, and then strain the pasta from the water and put it into a mixing bowl.

6.  To the mixing bowl with the pasta, add the chopped chicken breast and half of the besciamella or alfredo sauce. Use a spatula to mix all ingredients well so that the sauce coats the pasta and the chicken. Taste and add salt and pepper as needed.

7.  Prepare an oven safe baking dish by greasing it with butter or nonstick cooking spray or line the dish with parchment paper.

8.  Add a generous spoonful of the remaining sauce to the bottom of the dish and spread it around, and then add about one third of the pasta mixture to the dish ensuring that it evenly covers the bottom of the dish.

9.  Top this layer of pasta with one third of the broccoli florets and one third of the halved cherry tomatoes. Spoon some of the remaining sauce to the top of this layer and sprinkle about one third of the grated Parmigiano over the top.

10.  Spoon another layer of the pasta and chicken mixture over the previous layer, and then repeat step 9. Continue layering until all of the pasta and chicken mixture is in the baking dish and top the dish with the final portions of broccoli, cherry tomatoes, sauce and grated Parmigiano.

11.  Cover the baking dish with foil, place the dish on the center rack in the oven and bake for 30 minutes. After 30 minutes, uncover the dish and bake another 5 - 10 minutes or until the sauce and Parmigiano on top begins to lightly brown.

12.  When the sauce is bubbling and the cheese on top is lightly brown, remove the dish from the oven and let cool for 15 - 20 minutes; serve warm.


You can assemble this dish 24 hours in advance and refrigerate it overnight. When you are ready to bake the dish, ensure the dish is at room temperature if you are using glass or ceramic prior to placing it in the hot oven to prevent the baking dish from shattering.