Creamy Pesto Chicken and Broccoli Pasta Bake
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Ingredients
- 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.