Creamy Pesto Chicken and Broccoli Pasta Bake

Introduction

The moment I first made this Creamy Pesto Chicken and Broccoli Pasta Bake, it became an instant family favorite. The combination of tender chicken, vibrant broccoli, and creamy pesto sauce over pasta is simply irresistible. My kids couldn’t get enough of the gooey, cheesy goodness, and my husband raved about the rich flavors. It’s the kind of dish that brings everyone to the table with a smile, and the best part is that it’s easy to prepare! Whether you’re looking for a weeknight dinner or a dish to impress guests, this pasta bake ticks all the boxes.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 pound dried pasta (penne, fusilli, or rotini)
• 1 head of broccoli, cut into florets
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup pesto sauce
• ¼ cup sun-dried tomatoes, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook Pasta and Broccoli

Start by cooking your pasta according to the package directions. Make sure to add a generous pinch of salt to the boiling water for flavor. In a separate pot, steam the broccoli florets until they are tender but still vibrant in color, about 4-5 minutes. Drain the pasta and set both aside.

2. Prepare Sauce

In a large skillet, combine the heavy cream, grated Parmesan cheese, pesto sauce, chopped sun-dried tomatoes, and minced garlic. Heat the mixture over medium heat, stirring continuously until the cheese has melted and the sauce is creamy and well combined.

3. Combine Ingredients

Once the sauce is ready, add the cooked pasta, steamed broccoli, and shredded chicken to the skillet. Toss everything together until the pasta and vegetables are evenly coated in the creamy pesto sauce. Season with salt and pepper to taste.

4. Bake

Preheat your oven to 375°F (190°C). Transfer the creamy pasta mixture to a greased 9×13 inch baking dish, spreading it evenly. Bake for 20-25 minutes or until the dish is bubbly and heated through.

5. Serve

Remove the pasta bake from the oven and let it cool for a few minutes. Serve immediately and enjoy the delightful flavors of this creamy, cheesy dish!

Nutrition Facts (per serving)

• Servings: 6
• Calories: 540
• Sugar: 2g
• Sodium: 800mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 120mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• Serve hot from the oven in individual bowls or on plates.
• Garnish with extra Parmesan cheese or fresh basil for added flavor.
• Pair with a simple green salad or garlic bread for a complete meal.

Additional Tips

1. Use Rotisserie Chicken: To save time, consider using pre-cooked rotisserie chicken instead of cooking and shredding your own.
2. Customize Your Vegetables: Feel free to swap the broccoli for other vegetables like spinach, bell peppers, or zucchini based on your family’s preferences.
3. Make It Spicy: Add a pinch of red pepper flakes or some chopped jalapeños to the sauce for a little heat.
4. Pasta Cooking Tip: To prevent your pasta from sticking, rinse it briefly in cold water after draining, especially if you plan to let it sit before mixing with the sauce.
5. Storage Tip: This dish can be made ahead of time and stored in the fridge for up to 2 days before baking.

Recipe Variations

• Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
• Dairy-Free Version: Substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
• Vegan Option: Use plant-based chicken substitutes and cashew cream or silken tofu in place of the heavy cream.

Serving Suggestions

• Serve alongside a refreshing arugula salad dressed with lemon vinaigrette.
• Pair with crusty bread for a hearty meal.
• Consider a light dessert, such as fruit sorbet, to cleanse the palate afterward.

Freezing and Storage

• Freezing: This pasta bake can be frozen before or after baking. If freezing before baking, assemble the dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

FAQ Section

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well! Just steam it according to package instructions before adding it to the dish.

2. Can I make this dish ahead of time?

Absolutely! You can prepare everything and store it in the refrigerator until you’re ready to bake it.

3. What type of pasta works best for this recipe?

Penne, fusilli, or rotini are ideal as they hold onto the sauce well.

4. Can I add more vegetables to this dish?

Yes! Feel free to add any vegetables you enjoy, such as bell peppers, spinach, or asparagus.

5. What can I substitute for heavy cream?

You can use half-and-half or a dairy-free alternative like coconut cream.

6. Is this dish spicy?

No, it’s not spicy, but you can add red pepper flakes if you prefer some heat.

7. How do I know when the pasta bake is done?

The pasta bake is ready when it’s bubbly and the top is slightly golden.

8. Can I use a different type of cheese?

Yes, you can use mozzarella or cheddar cheese for a different flavor.

9. How long does it take to bake from frozen?

If baking from frozen, increase the baking time to 45-50 minutes, covered with foil, then remove the foil for the last 10 minutes.

10. Can I make this dish in a smaller portion?

Yes! You can halve the recipe and use an 8×8 inch baking dish instead.

Conclusion

This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting and delicious dish that is sure to please the entire family. With its creamy texture, vibrant flavors, and the added health benefits of broccoli, it’s a meal you can feel good about serving. Whether it’s a weeknight dinner or a gathering with friends, this pasta bake is easy to make and utterly satisfying. Give it a try, and I guarantee it will become a staple in your household, just like it has in mine!

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