Chicken and Broccoli Pasta with Pesto
Elevate your weeknight dinner game with this vibrant and flavorful Chicken and Broccoli Pasta with Pesto! Succulent bites of seasoned chicken, tender broccoli florets, and al dente pasta come together in a luscious pesto sauce, creating the perfect harmony of savory, nutty, and herbaceous flavors. A touch of garlic, juicy optional cherry tomatoes, and a sprinkle of Parmesan cheese add depth and richness to this quick and easy recipe. Ready in just 35 minutes, this one-pan-style dish is not only comforting and satisfying but also packed with wholesome ingredients. Ideal for busy nights or meal prepping, this crowd-pleasing pasta recipe is a delicious way to enjoy a balanced dinner that’s brimming with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 12 ounces penne or fusilli pasta
- 0.5 cup pesto sauce
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 cup cherry tomatoes (optional)
- 0.5 cup pasta water
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, until fragrant.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually 8-10 minutes. During the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli.
Return the skillet with garlic to medium heat. If using, add the cherry tomatoes and cook for 2-3 minutes, until they begin to soften.
Add the cooked pasta, broccoli, and sliced chicken to the skillet. Stir in the pesto sauce and 1/4 teaspoon each of salt and black pepper. Pour in the reserved pasta water a little at a time to loosen the sauce, if needed.
Sprinkle the grated Parmesan cheese over the pasta and toss to combine evenly.
Serve immediately, garnished with extra Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 451 mg | 10% | |
*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.
