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Chicken and Broccoli Pesto Pasta

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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.

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

  1. 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.
  2. 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.
  3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
  4. Return chicken to the pan, then add cooked pasta and broccoli.
  5. 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.
  6. Stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  7. 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

Find it online: https://thefamilycooking.com/chicken-and-broccoli-pesto-pasta/