This Creamy Pesto Chicken and Broccoli Pasta Bake is the perfect comfort meal, combining tender pasta, juicy chicken, and fresh broccoli in a rich, cheesy, and herbaceous pesto cream sauce. Baked until golden and bubbly, this dish is easy to make, packed with flavor, and perfect for a cozy family dinner or meal prep for the week.
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For the Pasta Bake:
- 12 oz (340 g) penne or rotini pasta
- 2 cups broccoli florets, chopped
- 2 tbsp olive oil
- 2 large chicken breasts, diced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
For the Creamy Pesto Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups (360 ml) milk
- ½ cup (120 ml) heavy cream (optional, for extra richness)
- ½ cup (120 ml) chicken broth
- ½ cup (120 g) pesto sauce (store-bought or homemade)
- ½ cup (50 g) grated Parmesan cheese
- ½ tsp red pepper flakes (optional, for heat)
For the Topping:
- 1 cup (100 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ cup panko breadcrumbs (optional, for extra crunch)
Directions
Step 1: Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- In the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
Step 2: Cook the Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Season the diced chicken with salt, black pepper, garlic powder, and Italian seasoning.
- Sauté for 5-7 minutes, or until fully cooked. Remove from heat and set aside.
Step 3: Make the Creamy Pesto Sauce
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Slowly pour in the milk, heavy cream, and chicken broth, whisking constantly until the sauce thickens (about 3-4 minutes).
- Stir in the pesto, Parmesan cheese, and red pepper flakes. Mix until smooth.
Step 4: Assemble the Pasta Bake
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta, broccoli, chicken, and pesto sauce. Toss to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the top with mozzarella cheese, Parmesan cheese, and panko breadcrumbs (if using).
Step 5: Bake and Serve
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- For a crispy topping, broil for 2-3 minutes until golden brown.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
- Pasta options: Use rigatoni, bowtie, or fusilli for variety.
- Make it lighter: Use half-and-half instead of heavy cream or substitute with extra milk.
- Add more veggies: Mix in spinach, bell peppers, or mushrooms for extra nutrition.
- Make ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
Why This Recipe Works
The creamy pesto sauce coats the pasta perfectly, while the chicken and broccoli add protein and texture. The golden, cheesy topping creates a satisfying crunch, making this a well-balanced and flavorful dish.
Conclusion
This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting, cheesy, and flavorful meal that’s easy to make and perfect for any night of the week. Whether for a cozy dinner or meal prep, this dish will become a family favorite. Try it today and enjoy the perfect balance of creamy, cheesy, and herby goodness! 🍽️✨
Frequently Asked Questions
Can I make this Creamy Pesto Chicken and Broccoli Pasta Bake ahead of time?
Yes, you can assemble the pasta bake up to 24 hours in advance. Simply follow the recipe instructions up to the baking step, then cover the assembled dish with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to the baking time if needed, until the cheese is melted and bubbly. This allows the flavors to meld and makes it perfect for meal prep.
What ingredient substitutions can I make in this recipe?
Absolutely! You can substitute penne or rotini pasta with rigatoni, bowtie, or fusilli for variety. For a lighter sauce, replace the heavy cream with half-and-half or extra milk, using the same amount. If you don’t have pesto, you can make a simple sauce with fresh basil, garlic, olive oil, Parmesan cheese, and pine nuts. Chicken can be swapped with cooked sausage or even chickpeas for a vegetarian option.
How do I know when the Creamy Pesto Chicken and Broccoli Pasta Bake is perfectly cooked?
The dish is done when the cheese on top is completely melted, bubbly, and lightly golden brown. You should also see a slight browning on the edges of the pasta bake. Use a toothpick or fork to check if the pasta is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
Can I scale this recipe up to feed a larger group?
Yes, you can easily double or triple this recipe! If doubling, use a larger baking dish, such as a 9×13 inch or even two 9×13 inch dishes. You may need to increase the baking time by 5-10 minutes. Ensure all ingredients are doubled or tripled proportionally, and adjust the cooking times for the chicken and sauce if needed. Be sure your oven has enough space for multiple baking dishes.
What are the nutritional benefits of this Creamy Pesto Chicken and Broccoli Pasta Bake?
This dish offers a good balance of nutrients. Chicken provides lean protein, essential for muscle building and repair. Broccoli is packed with vitamins C and K, as well as fiber, supporting immune function and digestive health. The pesto contributes healthy fats and antioxidants from the basil and olive oil. The pasta provides carbohydrates for energy, and the cheese adds calcium.
Creamy Pesto Chicken and Broccoli Pasta Bake
A delicious and creamy pesto chicken pasta bake with nutritious broccoli, perfect for a hearty dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs chicken breast cut into cubes
- 2 cups broccoli florets
- 12 oz fusilli pasta or any pasta of choice
- 1 cup pesto sauce store-bought or homemade
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add chicken cubes to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Add broccoli florets and cook for an additional 3 minutes.
- Reduce heat to low and add pesto sauce, heavy cream, half of the mozzarella, and half of the parmesan cheese to the skillet. Stir well to combine.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce.
- Transfer the mixture to a greased 9x13 inch baking dish. Top with remaining mozzarella and parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until cheese is golden and bubbly.
- Serve hot, garnished with additional parmesan cheese if desired.
Notes
This dish can be prepared ahead of time and stored in the refrigerator until ready to bake.
