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Creamy Pesto Chicken and Broccoli Pasta Bake


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 6 Serving 1x

Description

A rich and creamy pasta bake featuring tender chicken, vibrant broccoli, and a flavorful pesto sauce, all baked to perfection for a comforting family meal.


Ingredients

Scale
  • 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
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pesto sauce
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  • Cook pasta and broccoli: Cook pasta according to package directions. In a separate pot, steam broccoli florets until tender.
  • Prepare sauce: In a large skillet, combine heavy cream, Parmesan cheese, pesto sauce, sun-dried tomatoes, and minced garlic. Heat over medium heat until the cheese is melted and the sauce is creamy.
  • Combine ingredients: Add the cooked pasta, broccoli, and shredded chicken to the sauce. Toss to coat evenly.
  • Bake: Transfer the mixture to a greased 9×13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and heated through.
  • Serve: Serve immediately and enjoy.

Notes

Feel free to customize by adding more vegetables or swapping out the chicken for another protein.

  • Prep Time: 15 mins
  • Cook Time: 25 minutes
  • Category: main course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 120mg