Chicken Pesto Pasta
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.
Print
Pin
Servings: 1
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
Instructions
- 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.
- 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.
- Add garlic and cook 30 seconds until fragrant.
- Season chicken strips with salt and pepper. Add to pan and cook 5-7 minutes, stirring occasionally, until browned and cooked through.
- 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.
- Add cooked pasta and broccoli to the sauce. Toss everything together until pasta is well coated. Simmer 2-3 minutes more.
- 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