Creamy Pesto Chicken and Broccoli Pasta Bake

This Creamy Pesto Chicken and Broccoli Pasta Bake is a delightful combination of tender chicken, perfectly cooked pasta, and crisp broccoli, all wrapped in a velvety, cheesy pesto sauce. It’s an easy, one-dish dinner that’s packed with flavor and makes for a deliciously satisfying meal. Whether it’s a weeknight dinner or a cozy weekend meal, this bake will have everyone coming back for seconds!

One cold evening, I was craving something cozy but with a twist from our usual pasta dishes. I decided to combine the earthy taste of pesto with the comforting creaminess of a classic pasta bake. The result? This Creamy Pesto Chicken and Broccoli Pasta Bake became an instant hit! My husband couldn’t resist scooping up extra helpings, and even our picky eater was all smiles. It’s now our go-to meal for those days when we need a little comfort with a dash of bold flavor!

Why You’ll Love Creamy Pesto Chicken and Broccoli Pasta Bake

•Perfect Comfort Food: It’s rich, creamy, and bursting with flavor from the pesto and cheese.

•Balanced Meal: With protein-packed chicken, fresh broccoli, and hearty pasta, it’s a complete meal.

•Simple and Convenient: Uses one baking dish, making cleanup a breeze.

•Make-Ahead Friendly: Ideal for meal prep or when you want to plan ahead for a busy week.

Ingredients Notes for Creamy Pesto Chicken and Broccoli Pasta Bake

•Pasta: Use penne, rigatoni, or fusilli for the best texture. Cook it al dente before adding to the bake.

•Chicken: Use cooked, shredded chicken for convenience. Rotisserie chicken works perfectly.

•Broccoli: Fresh or frozen works here; just make sure to blanch it quickly to keep it vibrant.

•Pesto: Use your favorite jarred or homemade pesto for the sauce.

•Creamy Base: A mix of cream cheese, heavy cream, and mozzarella creates the perfect cheesy sauce.

Recipe Steps

1. Cook Pasta: Boil pasta according to package instructions until al dente. Drain and set aside.

2. Prep Chicken & Broccoli: Shred the cooked chicken. Blanch broccoli florets in boiling water for 2 minutes and then transfer to an ice bath.

3. Make the Sauce: In a saucepan, combine cream cheese, heavy cream, and pesto over medium heat, stirring until smooth.

4. Combine Ingredients: In a large bowl, mix cooked pasta, shredded chicken, broccoli, and the creamy pesto sauce until well combined.

5. Bake: Transfer the mixture to a greased baking dish, top with mozzarella cheese, and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden.

6. Serve: Let it cool for a few minutes before serving warm.

Storage Options

•Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

•Freezer: Freeze in a freezer-safe dish for up to 3 months. Reheat in the oven for best results.

Variations & Substitutions

•Add Veggies: Toss in cherry tomatoes, bell peppers, or spinach for extra veggies.

•Use Different Cheese: Try swapping mozzarella for parmesan or fontina for a different flavor.

•Make It Spicy: Add red pepper flakes or a dash of hot sauce to the creamy pesto sauce for a spicy kick.

Creamy Pesto Chicken and Broccoli Pasta Bake

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Course: Main Course

Kitchen: American, Italian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 8 oz pasta penne, rotini, or your choice
• ▢ 1 lb cooked chicken shredded or diced (rotisserie chicken works well)
• ▢ 2 cups broccoli florets fresh or frozen
• ▢ 1 cup pesto store-bought or homemade
• ▢ 1 cup heavy cream or milk for a lighter option
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon crushed red pepper flakes optional, for a little heat
• ▢ Fresh basil or parsley chopped (for garnish, optional)

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli and set aside.
• Prepare the Sauce: In a large mixing bowl, combine the pesto, heavy cream, garlic powder, salt, black pepper, and crushed red pepper flakes (if using). Mix until well combined.
• Combine Ingredients: In the same bowl, add the cooked pasta and broccoli, along with the shredded chicken. Mix everything together until well coated in the sauce.
• Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
• Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
• Bake: Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
• Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired, and serve warm.