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One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 51 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/one-pan-creamy-pesto-chicken-and-broccoli-pasta-recipe/