Description
A comforting and flavorful one-pan meal blending golden chicken, vibrant broccoli, and tender pasta in a creamy pesto sauce. This 30-minute dish is ideal for weeknights or gatherings, featuring a rich, herbaceous blend that satisfies without compromising on simplicity or taste.
Ingredients
1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
12 oz penne or rotini pasta
3 cups fresh broccoli florets
1/3 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream (or half-and-half for a lighter option)
1 cup chicken broth
1/2 cup grated Parmesan cheese (optional for added richness)
Salt and pepper to taste
Instructions
Cook pasta according to package instructions. Drain and set aside.
Heat a large skillet over medium heat and add olive oil. Cook chicken pieces until golden and fully cooked (6-8 minutes). Season with salt and pepper.
Add broccoli florets to the skillet and sauté 2-3 minutes. Add garlic cloves and cook for another minute until fragrant.
In a separate bowl, whisk together pesto, heavy cream, chicken broth, and Parmesan (if using) to create a glossy sauce.
Pour the sauce into the skillet and toss with chicken, broccoli, and cooked pasta until evenly coated.
Simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
Notes
Use frozen broccoli if fresh is unavailable; thaw and pat dry before adding to the skillet.
Substitute chicken with boneless, skinless turkey breast for a similar texture.
Add cherry tomatoes or peas for extra color and sweetness.
Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Pan-Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 3g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg