Chicken Broccoli Pesto Pasta
Servings: 6 servings
Calories: 456kcal
This Chicken Broccoli Pesto Pasta is made with juicy chicken, crisp broccoli, and tender pasta all tossed together in a rich basil pesto sauce. It’s fresh, comforting, and hearty enough to satisfy but still light thanks to the vibrant pesto and veggies.
Print Recipe
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
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
Serving: 1/6 of recipe (307g) | Calories: 456kcal | Carbohydrates: 39.2g | Protein: 35.4g | Fat: 17.5g | Saturated Fat: 5.6g | Cholesterol: 104.1mg | Sodium: 573.7mg | Potassium: 800.1mg | Fiber: 6g | Sugar: 3.5g