If you are on the hunt for a dish that combines comfort and vibrant flavors in one satisfying meal, look no further than this Creamy Pesto Chicken and Broccoli Pasta Bake Recipe. This dish hits all the right notes with tender shredded chicken, perfectly cooked pasta, and bright green broccoli all enveloped in a luscious, creamy pesto sauce. It’s a family-friendly, crowd-pleasing bake that feels both indulgent and wholesome, bringing delightful Italian-inspired flavors right to your table with ease and grace.
Ingredients You’ll Need
Every ingredient in this dish plays an essential role, contributing to the texture, color, and incredible flavor profile. The beauty lies in how these simple staples come together to create something truly special and comforting. Here’s what you’ll want to have on hand:
- 1 pound boneless, skinless chicken breasts: Cooked and shredded for tender, protein-packed bites that soak up the sauce beautifully.
- 1 pound dried pasta (penne, fusilli, or rotini): A sturdy shape to hold onto that creamy pesto and mingle perfectly with the other ingredients.
- 1 head of broccoli, cut into florets: Adds a fresh, vibrant green color and a tender crunch that balances the creamy sauce.
- 1 cup heavy cream: Creates a rich, velvety base that binds everything together into a decadent sauce.
- 1/2 cup grated Parmesan cheese: Brings a sharp, savory depth and a hint of nuttiness that elevates the whole dish.
- 1/4 cup pesto sauce: Bursting with fresh basil, garlic, and pine nuts, this is the heart of the flavor in the bake.
- 1/4 cup sun-dried tomatoes, chopped: Adds a tangy, slightly sweet contrast and a pop of color that brightens the dish.
- 1 clove garlic, minced: Infuses the sauce with aromatic warmth and subtle spice.
- Salt and pepper to taste: To round out and enhance all the flavors wonderfully.
How to Make Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Step 1: Cook the Pasta and Broccoli
Start by cooking the pasta according to the package instructions until it’s al dente, so it has just the right amount of bite to hold up in the bake. While the pasta cooks, steam the broccoli florets separately until they’re tender but still vibrant and slightly crisp. This ensures your broccoli remains perfectly textured instead of turning mushy after baking.
Step 2: Prepare the Creamy Pesto 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 continuously until the cheese melts into the cream and the mixture becomes silky and smooth. The aroma of fresh basil and garlic will fill your kitchen, hinting at the delicious meal on its way.
Step 3: Combine Pasta, Broccoli, and Chicken
Gently toss the cooked pasta, steamed broccoli, and shredded chicken into the creamy pesto sauce. Make sure everything is evenly coated in that luscious green sauce—it’s this step that transforms simple ingredients into an irresistible dish. The sun-dried tomatoes add subtle bursts of flavor that keep every bite exciting.
Step 4: Bake to Perfection
Transfer the mixture into a greased 9×13 inch baking dish. Pop it into a preheated oven at 375°F (190°C) and bake for about 20 to 25 minutes until you see bubbling sauce around the edges and everything is heated through. This baking step develops a slight golden crust on top, adding texture and a cozy, oven-baked aroma that makes it impossible to resist.
How to Serve Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Garnishes
Fresh garnishes can elevate your presentation and flavor even further. Sprinkle some extra grated Parmesan or a handful of chopped fresh basil leaves on top right after baking for a bright, herbaceous touch. A few toasted pine nuts scattered on top add a delightful crunch and nutty finish that pairs perfectly with the creamy pesto sauce.
Side Dishes
This pasta bake shines as a satisfying main dish, but you can complement it with simple side salads featuring crisp greens and a light vinaigrette to cut through the richness. A crusty baguette or garlic bread works wonderfully for soaking up any leftover sauce on your plate, rounding out the meal with textural balance and flavor harmony.
Creative Ways to Present
For a fun twist, serve individual portions in mini cast iron skillets or oven-safe ramekins for a charming presentation ideal for dinner parties or special occasions. Layer some fresh mozzarella slices on top during the last few minutes of baking for a gooey, cheesy crust that’s pure indulgence. This Creamy Pesto Chicken and Broccoli Pasta Bake Recipe is versatile and welcomes your personal spin!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and keep them refrigerated for up to 3 days. The flavors meld beautifully overnight, making for an even tastier lunch or dinner the next day. Just be sure to store it properly to maintain the texture of the pasta and broccoli.
Freezing
This pasta bake freezes well, making it a great make-ahead meal. Portion it into freezer-safe containers before baking or after the first bake, then freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge to ensure even reheating.
Reheating
Reheat your Creamy Pesto Chicken and Broccoli Pasta Bake Recipe in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Cover it with foil during reheating to prevent the top from drying out, uncovering in the last few minutes for a lovely finish. Microwaving works for convenience, but the oven method keeps that fresh-from-the-oven texture intact.
FAQs
Can I use a different type of pasta?
Absolutely! While penne, fusilli, or rotini work best due to their shapes holding the sauce well, feel free to experiment with other varieties you love or have on hand, such as rigatoni or farfalle. Just be sure to adjust cooking times accordingly so the pasta remains al dente before baking.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add more broccoli or toss in other veggies like mushrooms, zucchini, or artichokes. You can also use plant-based chicken substitutes or chickpeas for added protein, ensuring the meal stays hearty and satisfying.
Can I prepare this recipe gluten-free?
Definitely. Substitute the regular pasta with your favorite gluten-free pasta variety and double-check that your pesto and other ingredients are gluten-free. The rest of the recipe remains the same, so you won’t miss out on any of the flavor or creaminess.
How spicy is this dish?
This Creamy Pesto Chicken and Broccoli Pasta Bake Recipe is mild and creamy, making it perfect for all taste preferences. If you want a bit of heat, you can easily add crushed red pepper flakes to the sauce or garnish with a pinch of chili flakes for a gentle kick.
Can I use store-bought pesto?
Yes, using store-bought pesto is a wonderful shortcut that still delivers on flavor, especially when you choose a high-quality brand. Homemade pesto is lovely too, but the convenience of a good jarred pesto works perfectly for a quick and easy meal.
Final Thoughts
You really can’t go wrong with this Creamy Pesto Chicken and Broccoli Pasta Bake Recipe. It’s a heartwarming, flavorful dish that’s as easy to make as it is to enjoy, perfect for busy weeknights or for impressing friends and family. Once you try it, you’ll find it becoming a go-to comfort food in your recipe collection. So grab your ingredients, roll up your sleeves, and treat yourself to this deliciously creamy, vibrant pasta bake!
Print
Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting and flavorful dish that combines tender shredded chicken, fresh broccoli, and pasta tossed in a rich pesto cream sauce, then baked to bubbly perfection. It’s a perfect weeknight family meal that is easy to prepare and packed with savory Italian-inspired flavors.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cooked and shredded
Pasta & Vegetables
- 1 pound dried pasta (penne, fusilli, or rotini)
- 1 head of broccoli, cut into florets
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto sauce
- 1/4 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta and broccoli: Cook the pasta according to package directions until al dente. Meanwhile, steam the broccoli florets in a separate pot until they are tender but still bright green.
- 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. Heat, stirring occasionally, until the cheese melts and the sauce becomes creamy and smooth.
- Combine ingredients: Add the cooked pasta, steamed broccoli, and shredded chicken into the skillet with the sauce. Toss everything well to ensure the pasta, vegetables, and chicken are evenly coated with the creamy pesto sauce.
- Bake: Preheat the oven to 375°F (190°C). Transfer the pasta mixture into a greased 9×13 inch baking dish, spreading it out evenly. Bake for 20-25 minutes, or until the dish is bubbly and heated through.
- Serve: Remove from the oven and serve the creamy pesto chicken and broccoli pasta bake immediately while hot for best flavor and texture.
Notes
- You can substitute chicken thighs for breasts if preferred.
- For a lighter option, use half-and-half instead of heavy cream.
- Add mozzarella or another melting cheese on top before baking for a cheesy crust.
- Sun-dried tomatoes can be omitted if unavailable or for a milder flavor.
- To save time, cook the chicken in advance or use rotisserie chicken.
- Fresh basil can be added as a garnish for enhanced herbal flavor.
