Creamy chicken broccoli pasta with the addition of pesto and parmesan takes this humble dish to a whole new level. This easy dish comes together in under 30 minutes and makes a great weeknight dinner! 

When I think comfort food the first thing that pops in mind is pasta. Pasta is the ultimate comfort food. It’s hearty, easy to make, and is always perfect for dinner.

This pesto chicken and broccoli dinner is a jazzed-up version of my favorite creamy chicken and broccoli pasta. It’s loaded with garlic, parmesan, pesto, and chicken + broccoli.

What you Will Need

To make this delicious pesto chicken pasta, you will need a few main ingredients as well as some pantry staples such as olive oil and seasoning.

  • Chicken breasts 
  • Cooked aldente pasta
  • Light or heavy cream
  • freshly grated parmesan cheese
  • Fresh or jarred pesto
  • Broccoli florets

How to Make Creamy Chicken Pasta with Pesto

This dish is super easy to make and comes together in just a few minutes. The chicken is first cooked in browned garlic and onions then the parmesan, pesto, and cream are added.

Aldente pasta and broccoli is then added to this delicious mixture of creamy heaven and the result is the BEST most FLAVORFUL pesto pasta you will ever have. I used penne but you can use any pasta you have on hand.

Lastly, Add the broccoli (frozen or fresh) to the pasta while it’s cook just a minute before draining in.  

How to store

Store in the fridge for up to 3 days or freeze up to 2 months. Serve with more freshly grated parmesan.

4.90 from 47 votes

Chicken Pesto pasta

By: Layla
Creamy chicken broccoli pasta with the addition of pesto and parmesan takes this humble dish to a whole new level. This easy dish comes together in under 30 minutes and makes a great weeknight dinner! 
Prep10 minutes
Cook15 minutes
Total25 minutes
Servings 4

Ingredients 

Instructions 

  • Begin by cooking the pasta in a large pot according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat. Drain, set aside.

  • While the pasta is cooking, Pour 1 tablespoon oil into a large pan. Add the onion and cook for 3-4 minute or until golden. Add the garlic and cook for just a few seconds then add the sliced chicken. Season with salt & pepper and cook the chicken for 5-7 minute or until browned.

  • Add the parmesan, cream, pesto, and salt & pepper. Simmer mixture for 2-3 minutes. Add the cooked pasta and broccoli. Stir until fully combined. Simmer for another 2-3 minutes. Remove from heat and garnish with more parmesan. Enjoy!

Nutrition

Serving: 1serving, Calories: 467kcal, Carbohydrates: 34g, Protein: 32g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 107mg, Sodium: 595mg, Potassium: 660mg, Fiber: 3g, Sugar: 2g, Vitamin A: 934IU, Vitamin C: 44mg, Calcium: 87mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Keyword: broccoli, chicken, creamy, one pan, pasta, penne, pesto
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52 Comments

  1. This recipe is delicious and easy to make. The pesto smell is awesome and the fact that there is a crinchy veggie – broccoli is a bonus.

  2. Sauce was yummy. My family didn’t like the broccoli- too mushy. They are used to roasted veggies. I’ll make this again, but add roasted broccoli in at the end. Very easy.

  3. Absolutely delicious! We used the light cream and added more broccoli than was recommended. The broccoli is a great part of the dish so I would recommend that but I think it used a little more of the sauce since we didn’t increase those portions. May want to add a little pasta water or something to keep the sauce quantity portions correct if you do extra broccoli.

  4. Absolutely delicious and such a quick and easy meal to prepare on a Sunday night. Hopefully, there will be leftovers for lunch tomorrow!!

  5. Im making this as is with totellini.This is for will make a hearty meal for my son whose is remodelling his kitchen.Going to take it frozen,and he will re heat in his intsa pot
    Thank you for all the great recipies!.

  6. Hi when it says 4 cups cooked pasta could you let me know how many cups of dry pasta is needed to make this please?

  7. This is a very adaptable recipe. I have quite a bit of pesto from last summer’s garden still in my freezer and wanted a good pesto pasta recipe. I also had some leftover steamed broccoli I wanted to use, but didn’t really want to have a chicken dish. So I adapted this recipe to make it vegetarian, and included the sauce (as in recipe), veggies (my leftover broccoli, some frozen peas, and toward the end a small amount of diced roma tomato). It was very flavorful and coated the pasta so very nicely!

  8. Made this recipe tonight for girl’s night and everyone loved it! I couldn’t for the life of me find “light cream” so I used whole milk and tossed in a bit of butter (internet suggestion for light cream sub). Will definitely make again sometime!