Description
This One Pan Creamy Pesto Chicken & Broccoli Pasta is a delicious and easy-to-make dish that combines tender chicken, vibrant pesto, and nutritious broccoli in a creamy sauce, all cooked in one pan for minimal cleanup.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta:
- 3 cloves garlic (minced)
- 3 cups broccoli florets
- 12 ounces penne or short pasta
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- juice of 1/2 lemon (optional)
- red pepper flakes for garnish (optional)
Instructions
- Cook the Chicken: In a large deep skillet or sauté pan, heat olive oil over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook for 4–5 minutes until browned and mostly cooked through.
- Add Ingredients: Add garlic and cook for 1 minute until fragrant. Stir in the uncooked pasta, broccoli, chicken broth, milk, and heavy cream. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Finish the Dish: Stir in the pesto and Parmesan cheese. Cook for another 2–3 minutes, stirring gently, until creamy and well combined. Add lemon juice if desired. Garnish with red pepper flakes and extra Parmesan. Serve hot.
Notes
- You can substitute the chicken with cooked rotisserie chicken or use shrimp instead.
- Frozen broccoli can be used—just add it during the last 5 minutes of cooking.
- For a lighter version, use half-and-half instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 4g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
