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Creamy Pesto Chicken and Broccoli Pasta Bake

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A creamy, comforting bake of tender chicken, broccoli, and pasta enveloped in a rich pesto sauce with Parmesan cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 chicken breasts, sliced into ½ inch strips
  • 1 cup light cream
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup basil pesto
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups cooked al dente pasta (about 8 oz dry)
  • 2 cups broccoli florets (fresh or frozen)

Instructions

  1. Preheat oven to 350 °F (175 °C).
  2. In a large skillet over medium heat, warm the olive oil. Add the minced onion and cook until golden, about 3–4 minutes.
  3. Add the garlic and cook for 30 seconds until fragrant. Add the chicken strips, season with salt and pepper, and cook until lightly browned, about 5–7 minutes.
  4. Stir in the light cream, Parmesan, and basil pesto. Simmer, stirring, until the sauce is smooth and slightly thickened, about 2–3 minutes.
  5. Fold in the cooked pasta and broccoli until evenly coated. Transfer the mixture into a lightly greased 9×13-inch baking dish.
  6. Bake in the preheated oven for 15–20 minutes, until bubbly and lightly golden on top.
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

  • Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Feel free to add mushrooms or sun-dried tomatoes for extra flavor.
  • Substitute light cream with half-and-half or coconut cream if preferred.

Nutrition

Keywords: creamy, pesto, chicken, broccoli, pasta bake, one pan, penne

Find it online: https://yumrecipesnow.com/creamy-pesto-chicken-and-broccoli-pasta-bake/