Description
A comforting and flavorful pasta bake featuring tender chicken, vibrant broccoli, and a rich pesto cream sauce, all baked to golden perfection.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 cup prepared pesto
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add broccoli florets to the skillet with the chicken. Cook for 2-3 minutes until slightly tender.
- Stir in the prepared pesto and heavy cream. Bring to a simmer.
- Reduce heat to low and stir in the cooked pasta and Parmesan cheese. If using, add red pepper flakes.
- Ensure everything is well combined and heated through.
- Transfer the skillet to the preheated oven (or pour into a baking dish if your skillet is not oven-safe).
- Bake for 15-20 minutes, or until the sauce is bubbly and the top is lightly golden.
- Let stand for a few minutes before serving.
Notes
- For a richer flavor, use homemade pesto.
- You can substitute chicken thighs for chicken breasts.
- Add other vegetables like mushrooms or bell peppers if desired.
- Garnish with fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg