Why You’ll Love This Recipe

This dish is a true winner for several reasons. First, it’s a one-pan recipe, making it simple to prepare and clean up after. The creamy pesto sauce is full of flavor and pairs perfectly with the tender chicken and al dente pasta. The addition of broccoli gives a healthy touch, providing both color and nutrition. And the best part? The entire meal comes together quickly, so you can enjoy a delicious, comforting dinner without spending hours in the kitchen.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
3 cloves garlic, minced
1 cup broccoli florets
12 ounces pasta (penne or rotini works best)
1 cup heavy cream
½ cup pesto sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the garlic and cook for about 1 minute, until fragrant.
Add the broccoli florets and cook for another 2-3 minutes, stirring occasionally.
Add the uncooked pasta to the skillet and pour in the heavy cream and pesto sauce. Stir well to combine.
Return the cooked chicken to the skillet and stir again. Sprinkle the mozzarella and Parmesan cheeses on top.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the pasta is tender and the cheese is melted and bubbly.
Remove from the oven, let it cool for a few minutes, then garnish with fresh basil, if desired, and serve.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegetarian Version: Skip the chicken and add more vegetables like mushrooms, zucchini, or spinach for a vegetarian version of this dish.
Spicy Version: Add some red pepper flakes to the pesto sauce or sprinkle some chili powder on the chicken for an extra kick.
Cheese Variations: Swap out the mozzarella and Parmesan for other cheeses such as cheddar, gouda, or fontina to customize the flavor.
Gluten-Free: Use gluten-free pasta for a gluten-free option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, place the pasta bake in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, depending on your microwave’s power.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can assemble the dish ahead of time and refrigerate it before baking. Just cover it with foil and bake when you’re ready to enjoy it.

2. Can I use frozen broccoli in this recipe?

Yes, you can use frozen broccoli, but fresh broccoli will provide a better texture and flavor. If using frozen, be sure to thaw and drain it well before adding it to the dish.

3. Can I substitute the heavy cream with something else?

You can substitute heavy cream with half-and-half or a combination of milk and butter for a lighter version of the dish. Keep in mind that the sauce may not be as rich and creamy.

4. Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, using rotisserie chicken is a great time-saving option. Just shred the chicken and add it to the dish during the last few minutes of cooking.

5. Can I make this dish dairy-free?

To make the dish dairy-free, use a dairy-free pesto and substitute the cheese with a dairy-free alternative. You can also use coconut milk instead of heavy cream.

6. What other pasta can I use?

You can use any short pasta like penne, rigatoni, or rotini. Just make sure to cook the pasta al dente, as it will continue cooking in the oven.

7. Can I make this in a different type of pan?

This recipe is designed for an oven-safe skillet, but you can also use a baking dish. Just make sure it’s large enough to hold all the ingredients.

8. How do I prevent the pasta from becoming too dry?

Make sure to use enough sauce (heavy cream and pesto) to coat the pasta thoroughly. If the dish seems too dry, you can add a splash of broth or more cream before baking.

9. Can I add more vegetables?

Absolutely! Feel free to add vegetables like bell peppers, spinach, or sun-dried tomatoes to increase the nutritional value and flavor of the dish.

10. Can I freeze leftovers?

Yes, this dish can be frozen for up to 1-2 months. Be sure to let it cool completely before transferring to a freezer-safe container. Reheat in the oven when ready to enjoy.

Conclusion

The One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake is a perfect balance of creamy, cheesy, and flavorful with just the right amount of vegetables. It’s a hearty meal that’s simple to prepare and great for meal prep or feeding a crowd. With its versatility, you can easily customize it to fit dietary needs or preferences. Whether you’re feeding your family or impressing guests, this recipe is sure to become a regular in your kitchen!