One-Pan Creamy Pesto Chicken & Broccoli Pasta

By HKT

This one-pan creamy pesto chicken and broccoli pasta bake hits every note busy home cooks look for: tender chicken, crisp broccoli, and pasta wrapped in a silky basil-Parmesan sauce. It’s cozy, balanced, and ready in roughly half an hour. You get all the comfort of a slow Sunday meal — without the pile of dishes. Perfect for weeknights, meal prep, or next-day leftovers that taste just as good reheated.

Why You’ll Love This Recipe

Weeknight dinners can feel like a juggling act — limited time, picky eaters, and too many pots to wash. This recipe quietly fixes all three problems in one go. Everything cooks in one skillet, which means less cleanup and more breathing room after dinner.

It’s quick enough for Tuesday but comforting enough for the weekend. The cream and pesto melt into a sauce that’s rich without being heavy, coating every noodle in herby flavor. Broccoli adds a fresh pop of color and texture, while the chicken turns it into a full meal with plenty of protein.

Why it works:

  • Quick and practical: Around 30 minutes from start to finish.
  • One-pan simplicity: No juggling multiple pots — fewer dishes, same payoff.
  • Balanced comfort: Creamy, cheesy sauce meets lean protein and crisp greens.
  • Meal-prep friendly: Keeps beautifully for 3–4 days in the fridge without losing flavor.

If you’ve ever come home too tired to think about dinner, this is the kind of recipe that brings dinner back into reach.

Ingredients

Main Ingredients

  • 1 lb (≈ 450 g) boneless, skinless chicken breast, cut into bite-size cubes
  • 1 head broccoli, cut into small florets (about 2–3 cups; fresh or frozen)
  • 1 lb short pasta — penne, rigatoni, or fusilli hold sauce well
  • ½ cup (≈ 120 ml) heavy cream (at room temperature)
  • ½ cup (≈ 120 ml) basil pesto (jarred or homemade)
  • ¼ cup (≈ 25–30 g) freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt & black pepper to taste
  • Optional add-ons: red pepper flakes for heat, sun-dried tomatoes for tang, spinach for extra greens

These amounts yield four generous servings — enough for a family dinner or two nights of easy lunches.

Substitutions & Variations

  • Pasta: Any short shape works — rotini, shells, cavatappi — just avoid long noodles that tangle in a one-pan cook.
  • Broccoli: Frozen florets are a dependable time-saver; no need to thaw before adding.
  • Chicken: Thighs add deeper flavor; turkey breast or sliced sausage give variety.
  • Vegetarian/Vegan: Substitute tofu or tempeh plus vegan pesto and cheese.
  • Lighter Sauce: Swap heavy cream for half-and-half to reduce richness; keep heat low to prevent curdling.

Cooking is flexible — use what’s in your fridge. The goal is creamy, herby comfort with minimal effort.

Step-by-step Instructions

1. Prep (≈ 5 minutes)

Cut the chicken into even cubes for quick, uniform cooking. Slice the broccoli into small florets so they cook in the same time as the pasta. Measure everything before starting — once things get moving, the steps go fast.

If baking, preheat the oven to 375 °F (190 °C). Use a large, heavy-bottomed skillet or oven-safe pan; it holds heat evenly and won’t warp under high temperature.

2. Cook Pasta & Broccoli (≈ 7–10 minutes)

Bring a pot of salted water to a rolling boil. Add the pasta and cook until about one minute shy of al dente. Two minutes before draining, toss in the broccoli so it blanches to bright green and tender-crisp. Drain well and set aside.

Tip: Saving half a cup of pasta water helps later if the sauce feels too thick.

3. Cook Chicken (≈ 5 minutes)

In the skillet, warm olive oil over medium heat. Add the chicken in a single layer. Season generously with salt and pepper. Let it brown on one side before stirring — this quick sear builds flavor. Cook until pieces are golden outside and no longer pink in the center.

Avoid overcrowding; if the pan is small, cook in two batches to maintain that golden crust.

4. Make the Creamy Pesto Sauce (≈ 3–4 minutes)

Reduce the heat to low. Pour in the heavy cream, then whisk in pesto and Parmesan. Stir slowly until the sauce turns smooth and glossy. The smell of basil and garlic will fill the kitchen almost instantly.

If the mixture seems too thick, thin it with a few tablespoons of reserved pasta water or chicken broth. For a hint of heat, add red pepper flakes. The sauce should coat the back of a spoon — creamy but not heavy.

5. Combine and Finish (≈ 2–3 minutes + optional bake)

Add the drained pasta and broccoli directly into the sauce. Toss gently until everything is evenly coated.

Stovetop finish: Simmer another two minutes so flavors meld.
 Baked version: Transfer to an oven-safe dish, top with extra Parmesan, and bake 20–25 minutes until bubbly and lightly golden on top.

While it heats, toss together a quick green salad or warm up some garlic bread — they balance the creamy sauce beautifully.

6. Serve Immediately

Spoon onto plates while hot. Finish with more Parmesan, fresh basil leaves, or a squeeze of lemon for brightness. If the sauce thickens while sitting, loosen it with a splash of pasta water or broth.

The result: tender chicken, vibrant broccoli, perfectly coated pasta, and a sauce that feels restaurant-quality without the fuss.

Common Issues & Solutions

  • Sauce separates: Add cream at room temp; never boil after dairy goes in.
  • Pasta mushy: Undercook by one minute; drain broccoli well.
  • Chicken dry: Cook just to 165 °F / 74 °C and rest in sauce.
  • Broccoli soggy: Add during last 2 minutes of pasta boil or use frozen florets.

Best Tips for Success

Cooking simple food well is about small details.

  • Cook pasta slightly under al dente; it will finish in the hot sauce.
  • Use cream at room temperature to avoid curdling.
  • Freshly grated Parmesan melts smoother than bagged shreds.
  • Add broccoli late in boiling to keep it crisp-green.
  • Heavy skillet = even heat and fewer soggy spots.

Common Fixes:

  • Sauce too thin → simmer 1–2 minutes longer or add extra Parmesan.
  • Sauce too thick → stir in a splash of pasta water or broth.
  • Chicken too dry → remove when just opaque (165 °F / 74 °C) and finish in sauce for moisture.

These small adjustments keep textures balanced and flavors clean.

Storage & Leftovers

The beauty of this dish extends beyond dinner. It reheats gently and tastes even better the next day as the flavors mingle.

  • Refrigerate: Up to 4 days in an airtight container.
  • Reheat: Warm slowly on the stove with a splash of broth or microwave covered on medium power.
  • Freeze: Safe for up to 3 months (texture may soften slightly); thaw overnight, reheat gently.
  • Make-ahead: Cook chicken & broccoli a day before; assemble and bake when ready.

What to Serve With It

A rich, creamy pasta loves something crisp or tangy on the side.

Side Ideas

  • Mixed-green salad with light vinaigrette to cut richness.
  • Garlic bread or toasted baguette for soaking up extra sauce.
  • Roasted zucchini or cherry tomatoes for extra color.

Drinks

  • Sauvignon Blanc or Pinot Grigio — their acidity balances the cream.
  • Non-alcoholic: sparkling water with lemon, or chilled apple cider.

Dessert

  • Light finish such as lemon sorbet or a handful of fresh berries with whipped cream.

FAQs

  1. Can I make this ahead?
     Yes. Cook the chicken and broccoli first, store separately, then combine with sauce and bake before serving. It’s a meal-prep dream.
  2. Can I use a different protein?
     Definitely — turkey breast, sausage, or plant-based chicken all fit right in.
  3. Is it spicy?
     Not by default. Add red pepper flakes or diced jalapeño if you like a mild kick.
  4. No fresh broccoli on hand?
     Frozen florets are fine. Boil one minute less so they stay firm.
  5. Store-bought pesto OK?
     Absolutely. A quality jarred pesto (try refrigerated brands) keeps this fast and flavorful; homemade is optional.

Nutrition (approx. per serving)

  • Calories: ~665
  • Protein: ~40 g
  • Carbohydrates: ~50 g
  • Fat: ~35 g

High in protein from chicken and rich in vitamins A & C from broccoli. Healthy fats come from olive oil and pesto. For a lighter version, reduce cheese and choose low-sodium broth and pesto.

Quick Recipe Card

Prep Time: 5 min Cook Time: 25 min
Total: ≈ 30 min Servings: 4

Ingredients: Chicken breast, broccoli, pasta, cream, pesto, Parmesan, olive oil, salt, pepper.

Instructions (summary):
 1. Prep ingredients & preheat oven.
 2. Boil pasta + broccoli; drain.
 3. Sauté chicken until golden.
 4. Stir in cream, pesto, Parmesan.
 5. Add pasta + broccoli; finish on stove or bake until bubbly.

Tagline: Creamy, herby, and ready in one pan — the kind of comfort you’ll actually make on a Tuesday.

Final Thought

When life feels hectic, recipes like this are small victories — real food, real flavor, and almost no mess. Keeping a jar of pesto and a box of pasta in your pantry means dinner is never far away.

It’s not fancy; it’s honest cooking. Simple ingredients that come together in the best way — creamy, herby, a little green, and completely satisfying. One pan, a few minutes, and dinner becomes a quiet, cozy win at the end of a long day.

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 One-Pan Creamy Pesto Chicken & Broccoli Pasta
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Course Main Dish
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Rating: 0
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Instructions
  1. Step 1: Prep (≈ 5 minutes): Cut the chicken into even cubes for quick, uniform cooking. Slice the broccoli into small florets so they cook in the same time as the pasta. If baking, preheat the oven to 375 °F (190 °C). Use a large, heavy-bottomed skillet or oven-safe pan; it holds heat evenly and won’t warp under high temperature.
  2. Step 2: Cook Pasta & Broccoli (≈ 7–10 minutes): Bring a pot of salted water to a rolling boil. Add the pasta and cook until about one minute shy of al dente. Two minutes before draining, toss in the broccoli so it blanches to bright green and tender-crisp. Drain well and set aside.
  3. Step 3: Cook Chicken (≈ 5 minutes): In the skillet, warm olive oil over medium heat. Add the chicken in a single layer. Season generously with salt and pepper. Let it brown on one side before stirring. Cook until pieces are golden outside and no longer pink in the center. Avoid overcrowding; if the pan is small, cook in two batches to maintain that golden crust.
  4. Step 4: Make the Creamy Pesto Sauce (≈ 3–4 minutes): Reduce the heat to low. Pour in the heavy cream, then whisk in pesto and Parmesan. Stir slowly until the sauce turns smooth and glossy. The smell of basil and garlic will fill the kitchen almost instantly. If the mixture seems too thick, thin it with a few tablespoons of reserved pasta water or chicken broth. For a hint of heat, add red pepper flakes. The sauce should coat the back of a spoon — creamy but not heavy.
  5. Step 5: Combine and Finish (≈ 2–3 minutes + optional bake): Add the drained pasta and broccoli directly into the sauce. Toss gently until everything is evenly coated. Stovetop finish: Simmer another two minutes so flavors meld. Baked version: Transfer to an oven-safe dish, top with extra Parmesan, and bake 20–25 minutes until bubbly and lightly golden on top.
  6. Step 6: Serve Immediately: Spoon onto plates while hot. Finish with more Parmesan, fresh basil leaves, or a squeeze of lemon for brightness. If the sauce thickens while sitting, loosen it with a splash of pasta water or broth. The result: tender chicken, vibrant broccoli, perfectly coated pasta, and a sauce that feels restaurant-quality without the fuss.

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