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About This Recipe
This recipe is one of my go-to weeknight dinners because it’s quick, flavorful, and doesn’t require a ton of ingredients. The creamy pesto sauce makes this dish comforting, while the broccoli adds both freshness and crunch. It’s the perfect balance of comfort food and lighter fare, making it just as great for a busy weeknight or meal prep.
Serve this broccoli pasta with a side of green beans or honey glazed carrots for extra veggies! Or go ahead and divide into meal prep containers and easily enjoy as a quick lunch on the go!
For more easy pasta recipes, try my Healthy Spinach and Artichoke Pasta Bake, Super Easy Crockpot Taco Pasta or Easy Healthy Rotini Pasta Bake.
Why You’ll Love This Delicious Pesto Chicken Pasta
- Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
- Family-friendly: A delicious meal that the whole family will love.
- Balanced and satisfying: Creamy traditional pesto sauce with lean protein and veggies keeps it filling but not heavy.
- Great for meal prep: This creamy pesto pasta stays fresh for several days and reheats well.
- Versatile: A great recipe that is easy to customize with different proteins, veggies, or pasta shapes.
- Pasta: I used penne pasta because it holds the sauce well, but bowtie pasta, rotini, farfalle, or any short pasta of choice works. Feel free to use regular, whole wheat, chickpea, or protein pasta.
- Olive oil: You can also use avocado oil or cooking oil of choice.
- Chicken: I used boneless, skinless chicken breasts to keep the protein high, but you could also use tenderloins or thighs.
- Chicken broth: Adds moisture to help melt the cream cheese into a sauce. You can also just use water.
- Cream cheese: Makes the pesto sauce creamy. You can use reduced-fat, regular or Greek cream cheese. You can also swap in Greek yogurt for a tangier, lighter version.
- Basil pesto: Store-bought or homemade pesto both work. If you don’t love basil, try a spinach or sun-dried tomato pesto.
- Broccoli: I used frozen broccoli florets (defrosted and drained), but fresh broccoli works too. I would just recommend blanching it in the pasta water for 2–3 minutes.
- Make it vegetarian: Skip the chicken or swap for chickpeas or cannellini beans.
- Make it gluten-free: Use gluten-free pasta.
- Add extra veggies: Zucchini, cherry tomatoes, mushrooms, or spinach mix are great for extra volume and fiber.
- Make it dairy-free: Use dairy-free cream cheese and pesto.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Cook pasta according to package directions to al dente. Drain and set aside.
2. Cut chicken into small bite-sized pieces (about ½-inch). Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and season with salt and pepper.
3. Cook, tossing every minute or so until the outside is no longer pink (it’s ok if the inside isn’t completely cooked yet).
4. Add the chicken broth (or water); give it a few minutes to warm up.
5. Then once heated, add the cream cheese and pesto.
6. Cook, stirring frequently until the cream cheese has melted.
7. Remove from heat. Stir in the drained pasta and broccoli. Taste and season with more salt and pepper as needed.
8. Serve with grated parmesan cheese if desired. Enjoy!
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: I recommend adding a splash of chicken broth or water when reheating on the stovetop or in the microwave to loosen the sauce.
Helpful Tips
🔪Bite-sized pieces: Cut the chicken into even-sized pieces so they cook quickly and evenly.
🥦Fresh broccoli: If using fresh broccoli, cook it in the pasta water for a few minutes before draining—it saves time and dishes!
💚Pesto: For the best flavor, use a high-quality pesto or make your own homemade basil pesto.
🧂Salting pasta water: Don’t skip salting your pasta water. This helps to season the pasta.
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken or any leftover cooked chicken makes this recipe even faster. Just stir it in at the end with the cooked pasta and broccoli.
Can I use fresh broccoli florets instead of frozen?
Yes, you can use fresh broccoli. Just chop into small florets and blanch them in the pasta water for 2–3 minutes before draining.
How can I make this pesto pasta recipe ahead of time?
Cook the pasta, chicken, and sauce separately, then combine before serving for the best texture. Or make the full dish, store and reheat with a splash of broth to loosen.
More Pasta Recipes You’ll Love
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Chicken Broccoli Pesto Pasta
Ingredients
- 12 oz. Penne Rigate or short pasta of choice
- 1 Tbsp olive oil (15g)
- 1.5 lb. boneless chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth or water
- 3 oz. cream cheese softened & cut into small pieces
- 1/4 cup basil pesto (63g)
- 12 oz. frozen broccoli florets defrosted & drained
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Instructions
- Cook pasta according to package directions to al dente. Drain and set aside.
- Cut chicken into small bite size pieces (about ½-inch). Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and season with salt and pepper. Cook, tossing every minute or so until the outside is no longer pink (it’s ok if the inside isn’t completely cooked yet).
- Add the chicken broth (or water); give it a few minutes to warm up then once heated, add the cream cheese and pesto. Cook, stirring frequently until the cream cheese has melted.
- Remove from heat. Stir in the drained pasta and broccoli. Taste and season with more salt and pepper as needed.
- Serve with grated parmesan if desired. Enjoy!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
