Broccoli Chicken Pesto Pasta
Transform your weeknight dinner routine with this irresistible Broccoli Chicken Pesto Pasta—an elegant yet easy-to-make dish packed with vibrant flavors and wholesome ingredients. Featuring tender penne pasta tossed in a creamy basil pesto sauce, this recipe is elevated with juicy seared chicken breast, crisp-tender broccoli florets, and a touch of Parmesan cheese for a luscious finish. Perfectly balanced with garlic, a hint of red pepper flakes for optional heat, and a dash of heavy cream for richness, this one-pan wonder is ready in just 40 minutes. Whether you're looking for a quick family meal or an impressive dish for guests, this recipe is a guaranteed crowd-pleaser. Ideal for lovers of hearty pasta dishes, this meal is a delicious way to sneak in vegetables while satisfying comfort food cravings.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 pieces Chicken breast
- 3 cups Broccoli florets
- 2 tbsp Olive oil
- 2 pieces Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Basil pesto
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Heavy cream
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts on both sides with salt and pepper, then add them to the skillet. Cook for 6-8 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest on a cutting board before slicing into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the broccoli florets to the skillet and sauté for 4-5 minutes until tender-crisp. If needed, add a splash of water to help steam the broccoli.
Reduce the heat to low, then stir in the basil pesto, heavy cream, and grated Parmesan cheese. Mix well until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked pasta, sliced chicken, and a pinch of red pepper flakes (if using) to the skillet. Toss everything together until well-coated in the sauce and heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Broccoli Chicken Pesto Pasta warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 9.0 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
