Chicken Broccoli Pesto
Elevate your weeknight dinner routine with this vibrant and flavorful Chicken Broccoli Pesto recipe! Tender slices of seared chicken pair perfectly with crisp-tender broccoli, al dente pasta, and a homemade basil pesto that’s rich with Parmesan, garlic, and a hint of zesty lemon. Made with fresh, wholesome ingredients, this recipe strikes the perfect balance between comforting and nutritious. Ready in just 40 minutes, it’s an easy meal that doesn’t compromise on taste. Whether served as a quick family dinner or a meal to impress guests, this dish will become your go-to for its creamy, herbaceous flavors and versatility. Perfect for fans of pesto pasta dishes, it can be customized with your choice of pasta shape for a truly personalized touch.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 3 cups Broccoli florets
- 12 ounces Pasta (penne, fusilli, or spaghetti)
- 2 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts (or walnuts as a substitute)
- 2 pieces Garlic cloves, minced
- 0.5 cups Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice (optional)
Instructions
Bring a large pot of salted water to boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
While the pasta cooks, steam or blanch the broccoli florets for 3-4 minutes until tender but still bright green. Drain and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Season the chicken breasts with salt and pepper on both sides, then cook for 6-8 minutes per side or until fully cooked and golden brown. Remove from the skillet and allow to rest before slicing thinly.
To make the pesto, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, salt, and black pepper in a food processor. Pulse several times to combine the ingredients.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto sauce. Adjust seasoning and add the optional lemon juice for brightness if desired.
Return the skillet used for the chicken to medium heat and add the cooked broccoli, sliced chicken, pasta, and pesto sauce. Mix everything together, adding a few tablespoons of reserved pasta water at a time to loosen the sauce to your desired consistency.
Cook for 2-3 minutes, stirring well, until everything is coated evenly and heated through.
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 411 mg | 9% | |
*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.
