If you are craving a dish that combines comfort, freshness, and ease, this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is exactly what you need. Imagine tender chicken cubes nestled in a luscious, herbaceous pesto cream sauce mingling perfectly with al dente rigatoni and crisp broccoli florets. The balance of flavors and rich textures all come together in one skillet, making cleanup a breeze. Whether it’s a busy weeknight dinner or a cozy weekend treat, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe lies in its simple, yet flavorful ingredients. Each component plays a crucial role to build layers of taste and texture that make the dish truly special.
- Rigatoni pasta: Thick tubes are perfect for holding the creamy pesto sauce and offering great bite.
- Boneless, skinless chicken breasts: Cubed for quick cooking and tender, juicy pieces throughout.
- Broccoli florets: Adds vibrant color and a fresh crunch that balances the creaminess.
- Salt and pepper: Essential seasonings to enhance every ingredient’s natural flavor.
- Olive oil: For browning the chicken and adding subtle richness.
- Pesto: The star herbaceous blend that infuses the dish with bright basil and nutty notes.
- Heavy cream: Creates the silky, indulgent sauce coating every bite.
- Grated Parmesan cheese: Adds a salty, savory depth to the sauce.
- Red pepper flakes (optional): A gentle kick of heat to wake up the palate without overpowering the dish.
How to Make One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. This is the foundation of your pasta’s texture. Add the rigatoni and cook it just until al dente—you want it cooked through but with a nice bite to hold up in the creamy sauce. Once ready, drain the pasta and set it aside for now. This step ensures your rigatoni doesn’t get soggy when it finally meets the sauce.
Step 2: Brown the Chicken and Cook Broccoli
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken cubes, seasoning them with salt and pepper. Brown the chicken until each piece has a golden crust, indicating deep flavor development. Remove the chicken and set aside. In the same skillet, add the broccoli florets and sauté until they turn a bright green and are tender-crisp, providing a perfect contrast to the creamy sauce.
Step 3: Make the Creamy Pesto Sauce
Return the browned chicken to the skillet, creating a cozy bed for the sauce. Stir in the pesto, heavy cream, grated Parmesan, and if you like a little heat, the red pepper flakes. Keep the heat moderate and stir gently until all the ingredients are heated through, and the sauce thickens slightly into a luscious coating. This combination is what makes the One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe so irresistibly satisfying.
Step 4: Combine Pasta and Sauce
Once the sauce is ready, add your perfectly cooked rigatoni to the skillet. Toss everything together carefully so each piece of pasta is drenched in that vibrant, creamy sauce, and the chicken and broccoli are evenly distributed. This final step brings the entire dish together into one harmonious plate of flavor.
Step 5: Serve Immediately
Finish by sprinkling some extra Parmesan cheese on top for an extra touch of saltiness and richness. Serve this dish immediately while it’s warm and creamy, inviting everyone to dive into this comforting meal. This One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is best enjoyed fresh to capture every texture and flavor nuance.
How to Serve One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Garnishes
To elevate this dish’s presentation, consider topping it with freshly chopped basil or parsley for a burst of color and a hint of fresh herbaceous flavor. A light drizzle of high-quality olive oil can add a glossy finish. For cheese lovers, an extra sprinkle of shaved Parmesan amps up the luxurious feeling in every bite.
Side Dishes
This pasta is quite the star on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette provides a refreshing counterpoint. Garlic bread or toasted ciabatta slices also work beautifully to soak up any remaining sauce, making your meal even more satisfying.
Creative Ways to Present
Consider serving the pasta family-style in a large, colorful serving bowl to encourage sharing and conversation around the table. For a fun twist, you could portion individual servings in small cast iron skillets or ramekins and top with a broiled Parmesan crust for a crispy contrast. These simple ideas add both visual appeal and delicious textures.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, but the broccoli may soften, so reheating gently is key to maintaining the best texture.
Freezing
Freezing this dish is possible but not always ideal because the creamy sauce can separate after thawing. If you choose to freeze it, use a freezer-safe container and consume within 1-2 months. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Stir continuously until heated through to restore the sauce’s creamy consistency without overcooking the broccoli or chicken. Avoid microwaving for best texture.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While rigatoni is great for holding sauce, penne or fusilli would work wonderfully too. Just make sure to adjust cooking time accordingly to achieve al dente texture.
Is it possible to make this recipe vegetarian?
Yes, just swap the chicken for hearty vegetables like mushrooms or artichoke hearts and perhaps add some chickpeas for protein. The pesto cream sauce will still provide plenty of flavor.
Can I use store-bought pesto?
Definitely! Store-bought pesto works perfectly and saves time. Choose a high-quality brand for the best flavor, or make your own if you prefer a fresher taste.
How spicy is this dish with red pepper flakes?
The red pepper flakes add just a mild warmth; you can easily omit or adjust the amount to suit your preference without dramatically changing the dish’s character.
What can I substitute for heavy cream?
You can use half-and-half for a lighter option or coconut cream for a dairy-free twist, but it will slightly alter the taste and texture of the sauce.
Final Thoughts
This One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is such a winner for so many reasons—simplicity, vibrant flavors, and ease of cleanup. I encourage you to give it a try and see how quickly it can become a trusted go-to meal in your home. It’s one of those recipes that delivers comfort, elegance, and satisfaction all in one pan.
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One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One Pan Creamy Pesto Chicken & Broccoli Pasta is a quick and delicious meal combining tender chicken, fresh broccoli, and rigatoni pasta in a rich and flavorful creamy pesto sauce. Perfect for busy weeknights, this recipe offers a balanced plate with protein, veggies, and comforting pasta all cooked in one skillet for easy cleanup.
Ingredients
Pasta
- 1 pound rigatoni pasta
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 head of broccoli, cut into florets
- Salt and pepper to taste
- Olive oil, as needed for cooking
Sauce
- 1/2 cup pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set it aside.
- Cook chicken and broccoli: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the cubed chicken seasoned with salt and pepper. Brown the chicken pieces until fully cooked and golden, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets and sauté until tender-crisp, about 3-4 minutes.
- Make the sauce: Return the cooked chicken to the skillet with the broccoli. Pour in the pesto, heavy cream, and Parmesan cheese. Add red pepper flakes if using. Stir the mixture and cook over medium heat until the sauce is heated through and slightly thickened, about 3-5 minutes.
- Combine: Add the cooked rigatoni pasta to the skillet with the sauce, chicken, and broccoli. Toss everything together gently until the pasta is well coated with the creamy pesto sauce.
- Serve: Plate the pasta and top with additional grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- Use fresh pesto for the best flavor or substitute with store-bought pesto.
- Red pepper flakes are optional but add a nice subtle heat.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative.
- Make sure not to overcook the broccoli; it should remain tender-crisp for best texture.
- For a gluten-free option, substitute pasta with gluten-free rigatoni.
