One Pan Creamy Pesto Chicken & Broccoli Pasta
Looking for a quick and easy weeknight meal that’s packed with flavor? Look no further than this creamy pesto chicken and broccoli pasta. This one-pan dish is not only delicious but also incredibly convenient, making it a perfect choice for busy families or individuals who want a satisfying meal without the hassle of multiple pots and pans.
The key to this recipe is the combination of tender chicken, flavorful broccoli, and a rich, creamy pesto sauce. The rigatoni pasta provides a hearty base for the dish, while the pesto adds a burst of herbaceous goodness. And the best part? You can whip it up in under 30 minutes!
To make this recipe, simply cook the rigatoni pasta al dente, then sauté the chicken and broccoli in a skillet. Add the pesto, heavy cream, and Parmesan cheese, and stir until combined. Toss in the cooked pasta, and your meal is ready to serve.
For a nut-free option, you can easily make your own pesto using spinach, basil, and nutritional yeast. This will allow you to enjoy the delicious flavors of this dish without any dietary restrictions.
Whether you’re a seasoned cook or a beginner in the kitchen, this creamy pesto chicken and broccoli pasta is a recipe you’ll want to add to your repertoire. It’s a delicious, satisfying, and easy-to-make meal that’s sure to please everyone at the table.
Questions I often get asked about this recipe:
Can I substitute the rigatoni for another pasta shape?
Absolutely! While rigatoni works well due to its shape, you can also use other pasta shapes like penne, fusilli, or rotini.
Is this recipe suitable for vegetarians or vegans?
While the recipe itself is not vegetarian or vegan due to the chicken, you can easily make it vegetarian by substituting the chicken with tofu or tempeh. For a vegan version, use vegan pesto and vegan Parmesan cheese.
Can I make this recipe ahead of time?
Yes, you can prepare this recipe ahead of time. Cook the pasta, chicken, and broccoli, then combine them with the pesto sauce. Store the leftovers in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat.
How can I make this recipe spicier?
If you enjoy spicy food, you can add a pinch of red pepper flakes or a diced jalapeño pepper to the sauce.
Can I freeze this recipe?
Yes, you can freeze this recipe. After cooking, let it cool completely. Then, portion it into individual servings and freeze in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and then cook over medium heat until heated through.
What you need to make One Pan Creamy Pest Chicken & Broccoli Pasta:
1 pound rigatoni pasta
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 head of broccoli, cut into florets
1/2 cup pesto
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Olive oil
How to make it:
Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
Cook chicken and broccoli: Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Season chicken with salt and pepper. Cook until browned on all sides, then remove from skillet and set aside. Add broccoli florets to the skillet and cook until tender-crisp.
Make the sauce: Return the chicken to the skillet. Add pesto, heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until well combined and heated through.
Combine: Add the cooked pasta to the skillet and toss to coat with the creamy pesto sauce.
Serve: Serve immediately, topped with additional Parmesan cheese, if desired.
Tips:
Don’t overcook the pasta. Al dente pasta is essential for a perfect texture. Overcooked pasta will become mushy and ruin the dish.
Use fresh pesto for the best flavor. Homemade pesto is ideal, but store-bought pesto can also work. Just make sure to choose a high-quality brand.
Add a squeeze of lemon juice to brighten the flavors. A squeeze of lemon juice can add a refreshing acidity to the dish and balance out the creaminess of the sauce.
Latest Reviews:
This creamy pesto chicken and broccoli pasta is a game-changer! The flavors are perfectly balanced, and the texture is amazing. The combination of the tender chicken, flavorful broccoli, and creamy pesto sauce is simply irresistible. Laurie D.
I’ve been searching for a quick and easy weeknight meal, and this recipe is a winner. It’s so easy to make, and the taste is fantastic. I love the fact that I can get a healthy and delicious meal on the table in under 30 minutes. Roy T.
This is one of the best pasta dishes I’ve ever had. The pesto sauce is so flavorful, and the chicken and broccoli add a nice protein and vegetable boost. I’ll definitely be making this again soon! Sarah F.
Printable Recipe:
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
One Pan Creamy Pest Chicken & Broccoli Pasta
One Pan Creamy Pesto Chicken & Broccoli Pasta
Ingredients
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 head of broccoli, cut into florets
- 1/2 cup pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
- Cook chicken and broccoli: Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Season chicken with salt and pepper. Cook until browned on all sides, then remove from skillet and set aside. Add broccoli florets to the skillet and cook until tender-crisp.
- Make the sauce: Return the chicken to the skillet. Add pesto, heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until well combined and heated through.
- Combine: Add the cooked pasta to the skillet and toss to coat with the creamy pesto sauce.
- Serve: Serve immediately, topped with additional Parmesan cheese, if desired.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Pumpkin Streusel Cheesecake
No-Bake Pumpkin Fudge
Baked Pumpkin Crisp
