Why You’ll Love This Recipe
This recipe is the perfect combination of creamy, herby, and hearty. It comes together quickly, uses simple ingredients, and is packed with flavor. The pesto adds a bold and aromatic touch, while the broccoli brings freshness and a boost of nutrition. It’s also highly customizable—great for families and meal prep alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (penne, fusilli, or farfalle work well)
chicken breast or thighs
broccoli florets
olive oil
garlic
basil pesto (homemade or store-bought)
Parmesan cheese
salt
black pepper
lemon juice (optional, for brightness)
crushed red pepper flakes (optional, for a little heat)
Directions
- Cook the pasta according to package instructions. During the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Return the chicken to the skillet, then add the cooked pasta and broccoli.
- Stir in the pesto, tossing everything together until evenly coated. Add some reserved pasta water a little at a time to loosen the sauce if needed.
- Stir in grated Parmesan cheese and adjust seasoning with salt and pepper.
- Add a squeeze of lemon juice and red pepper flakes if desired. Serve warm with extra Parmesan on top.
Servings and timing
This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Substitute chicken with shrimp, sausage, or chickpeas for a different protein.
- Add spinach, cherry tomatoes, or zucchini for extra veggies.
- Swap the basil pesto for sun-dried tomato pesto or arugula pesto for a twist.
- Make it creamy by adding a splash of heavy cream or cream cheese to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave in short intervals, stirring in between.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well. Just steam or cook it before adding it to the pasta.
What kind of pesto should I use?
Basil pesto is classic, but you can also use homemade or store-bought varieties like spinach, arugula, or sun-dried tomato pesto.
Can I make this dish vegetarian?
Absolutely. Just omit the chicken and add extra veggies or a plant-based protein like chickpeas or tofu.
How do I keep the pesto sauce from drying out?
Add a bit of reserved pasta water or a drizzle of olive oil to keep the sauce smooth and creamy.
Is this recipe good for meal prep?
Yes, it holds up well in the fridge and makes a great lunch or dinner option throughout the week.
Can I use rotisserie chicken?
Definitely. Shredded rotisserie chicken saves time and works perfectly in this recipe.
How do I make the pesto from scratch?
Blend fresh basil, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil in a food processor until smooth.
Can I make this dairy-free?
Yes, use a dairy-free pesto and skip the Parmesan or replace it with a vegan alternative.
How do I avoid overcooking the broccoli?
Add the broccoli to the boiling pasta water in the last couple of minutes of cooking so it stays tender-crisp.
What pasta shapes are best for pesto?
Short pasta shapes like penne, fusilli, or bowties are great because they hold onto the sauce well.
Conclusion
Chicken and Broccoli Pesto Pasta is a quick, delicious meal full of fresh flavor and comforting textures. With its vibrant pesto, lean chicken, and nutritious broccoli, it’s a well-rounded dish that’s perfect for any night of the week. Easy to customize and even easier to love, this pasta is sure to become a regular in your recipe rotation.
PrintChicken and Broccoli Pesto Pasta
Chicken and Broccoli Pesto Pasta is a flavorful, wholesome dish featuring tender chicken, vibrant broccoli, and your favorite pasta tossed in a rich basil pesto sauce. It’s a quick, satisfying meal perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 8 oz pasta (penne, fusilli, or farfalle)
- 2 chicken breasts or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/3 cup basil pesto (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1 tbsp lemon juice (optional)
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions. During the last 2–3 minutes of cooking, add the broccoli to the pot. Drain and reserve 1/2 cup of pasta water. Set pasta and broccoli aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Return chicken to the pan, then add cooked pasta and broccoli.
- Stir in the pesto and toss to coat everything evenly. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Add lemon juice and red pepper flakes if using. Serve warm, topped with extra Parmesan.
Notes
- Use rotisserie chicken to save time.
- Frozen broccoli can be used—just cook it before adding.
- To make it creamy, add a splash of heavy cream or cream cheese to the sauce.
- Substitute chicken with chickpeas or tofu for a vegetarian version.
- Add cherry tomatoes or spinach for extra veggies and color.
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
