Description
This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting, flavorful dish perfect for weeknight dinners. Tender shredded chicken and fresh broccoli are combined with pasta and enveloped in a rich, cheesy pesto cream sauce, then baked to bubbly perfection. It’s an easy, wholesome meal that serves six and can be ready in just 40 minutes.
Ingredients
Scale
Protein & Pasta
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 pound dried pasta (penne, fusilli, or rotini)
Vegetables
- 1 head of broccoli, cut into florets
- 1/4 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
Sauce & Cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto sauce
Seasoning
- Salt and pepper to taste
Instructions
- Cook pasta and broccoli: Cook the pasta according to package directions until al dente. In a separate pot, steam the broccoli florets until tender but still crisp, then drain.
- Prepare sauce: In a large skillet over medium heat, combine the heavy cream, grated Parmesan cheese, pesto sauce, chopped sun-dried tomatoes, and minced garlic. Stir and heat until the cheese has melted and the sauce becomes creamy and smooth.
- Combine ingredients: Add the cooked pasta, steamed broccoli, and shredded chicken into the skillet with the creamy pesto sauce. Toss gently but thoroughly to coat all ingredients evenly with the sauce.
- Bake: Transfer the combined mixture to a greased 9×13 inch baking dish. Spread it out evenly. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly and heated through.
- Serve: Remove from the oven and serve immediately while hot, enjoying the creamy, flavorful pasta bake.
Notes
- For best results, shred the chicken after cooking it by boiling, baking, or using rotisserie chicken.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less creamy sauce.
- Feel free to use fresh pesto or store-bought pesto sauce according to your preference.
- Broccoli florets can also be roasted instead of steamed for a nuttier flavor.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
