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