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–+ servings

Chicken Pesto Pasta

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Quick creamy pasta with chicken, broccoli, and pesto in a parmesan cream sauce - an easy weeknight dinner that comes together in one pan in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1/2 onion minced
  • 4 cloves garlic minced
  • 2 chicken breasts sliced into 1/2-inch strips
  • 1 cup light cream or half-and-half
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pesto store-bought or homemade
  • 1/2 tsp salt
  • 1/4 tsp black pepper or to taste
  • 4 cups cooked pasta penne or rigatoni work well
  • 2 cups broccoli florets fresh or frozen

Method
 

  1. Cook pasta in large pot according to package directions until 1 minute before done (al dente). Add broccoli to pasta water 1 minute before draining. Drain both together and set aside.
  2. While pasta cooks, heat olive oil in large pan over medium-high heat. Add minced onion and cook 3-4 minutes until softened and golden.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Season chicken strips with salt and pepper. Add to pan and cook 5-7 minutes, stirring occasionally, until browned and cooked through.
  5. Reduce heat to medium. Add cream, parmesan, pesto, salt, and pepper to pan. Stir to combine and simmer 2-3 minutes until sauce thickens slightly.
  6. Add cooked pasta and broccoli to the sauce. Toss everything together until pasta is well coated. Simmer 2-3 minutes more.
  7. Remove from heat. Garnish with additional parmesan if desired and serve immediately.

Notes

  • Use about 12 oz dried pasta to get 4 cups cooked
  • Chicken can be substituted with shrimp (cook only 3-4 minutes)
  • Can use heavy cream for richer sauce or milk with added butter for lighter version
  • Add mushrooms, sun-dried tomatoes, or spinach for variations
  • Frozen broccoli works just as well as fresh
  • Leftovers keep 3 days refrigerated; add splash of milk when reheating
  • Recipe easily doubles for larger groups

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