Step 1

Bring a large pan of salted water to the boil. Cook the pasta until al dente. Add the chopped broccoli 3 minutes before the end of cooking time. Drain and place to one side.

Step 2

Add the olive oil to a separate pan over a medium heat. Add the crushed garlic and cook for 1 minute to soften, before adding the shredded, cooked chicken. Cook for a further 2 minutes.

Step 3

Add the passata, bring to the boil and then simmer for a couple of minutes. Remove from the heat, then stir in the cream.

Step 4

Add the pasta and broccoli to a large, ovenproof dish. Slowly pour the creamy chicken sauce over the top of the pasta and stir to combine.

Step 5

Tear the mozzarella into small pieces and dot it over the pasta. Add the herbs and the cooked ham (optional).

Step 6

Bake for 25-30 minutes until golden and bubbling.