Cheesy Chicken and Broccoli Pasta Bake

Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6.
Bring a pan of salted water to the boil and cook the pasta until al dente. Add the broccoli florets for the last 3 minutes of cooking. Drain and set aside.
200 g Pasta, 1 Head of Broccoli
In a large pan melt the butter, then add the garlic, bacon and chicken and fry for a couple of minutes until the chicken changes colour. Stir in the flour and cook out for 2 minutes. Gradually stir in the milk and simmer until the sauce thickens. You will need to stir the sauce continuously to prevent it from becoming lumpy.
50 g Butter, 2 Garlic Cloves, 1 Chicken Breast, 3 Bacon Rashers, 50 g Plain Flour, 600 ml Milk
Take the sauce off the heat and stir in the grated cheddar, pesto and mustard, along with some salt and pepper. Add the cooked pasta and broccoli to the sauce and mix everything together.
200 g Cheddar, 1 teaspoon Mustard, 1 tablespoon Pesto, Salt and Pepper
Pour the pasta mix into an ovenproof dish.
Mix together the topping ingredients and sprinkle over the top of the pasta bake.
4 tablespoon Panko Breadcrumbs, 2 tablespoon Parmesan, 1 teaspoon Thyme
Bake for 20-25 minutes until golden and bubbling.