Creamy Pesto Chicken and Broccoli Pasta Bake hits that perfect spot between cozy and bright, with basil, garlic, and parmesan hugging tender chicken and crisp-tender broccoli. It suits busy folks who want a crowd-pleasing dinner in about 45 minutes, with simple steps and pantry-friendly shortcuts. I keep pesto in my fridge at all times, which my weeknight self high-fives often.
Why Creamy Pesto Chicken and Broccoli Pasta Bake Is Worth It
Creamy Pesto Chicken and Broccoli Pasta Bake delivers creamy comfort, herb-packed flavor, and bubbly cheese in one pan. You get tender bites of chicken, al dente pasta, and broccoli that stays green and snappy.
This bake welcomes shortcuts without losing quality. Jarred pesto, rotisserie chicken, and pre-cut broccoli help you move dinner to the table fast.
Ingredients You Need
- Short pasta, 12 ounces, like penne or rigatoni
- Broccoli florets, 4 cups, fresh or frozen
- Chicken, 1 to 1.25 pounds, boneless skinless breasts or thighs, cut in 1-inch pieces (or 3 cups shredded rotisserie chicken as a shortcut)
- Basil pesto, 1/2 to 2/3 cup; refrigerated deli pesto tastes brighter, shelf-stable brands like Kirkland, Rao’s, or Barilla work great
- Olive oil, 2 tablespoons
- Garlic, 3 cloves, minced
- Low-sodium chicken broth, 1 cup
- Heavy cream or half-and-half, 1 cup; or use 8 ounces cream cheese for extra thick sauce
- Parmesan cheese, 1 cup, finely grated, divided
- Low-moisture mozzarella, 1.5 cups, shredded
- Lemon juice, 1 tablespoon, plus extra to taste
- Red pepper flakes, 1/2 teaspoon, optional
- Kosher salt and black pepper, to taste
Pantry swaps and notes:
- Use a 15-ounce jar Alfredo sauce and 1/4 cup pesto if you want the fastest route.
- Stir in 1 to 2 teaspoons Dijon for gentle tang.
- Go nut-free with a nut-free pesto or homemade version that uses seeds.
Equipment:
- Large pot for pasta
- 12-inch skillet
- 9 by 13-inch baking dish
- Colander
- Whisk and wooden spoon
- Foil for covering
Quick Tips & substitutions
- Cook pasta 1 to 2 minutes shy of al dente, since it finishes in the oven.
- Blanch broccoli in the pasta water during the last 2 minutes to save a step.
- Use rotisserie chicken if you want zero stovetop chicken time.
- Reserve 1/2 cup pasta water to loosen a thick sauce.
- Shred cheese from a block for the best melt and fewer clumps.
- Use gluten-free pasta and check your pesto label to keep it gluten-free.
- Go dairy-light with lactose-free half-and-half and a smaller amount of cheese.
- Add heat with extra red pepper flakes or a pinch of cayenne.
- Squeeze lemon over the baked pasta to brighten the pesto.
How to Make Creamy Pesto Chicken and Broccoli Pasta Bake
Boil the pasta and broccoli
- Bring a large pot of salted water to a boil. Cook pasta until 1 to 2 minutes shy of al dente.
- Add broccoli to the pot for the last 2 minutes of boiling.
- Reserve 1/2 cup pasta water, then drain pasta and broccoli.
Cook the chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat chicken dry, season with salt and pepper, then add to the skillet in a single layer.
- Sear until golden and cooked through, 5 to 7 minutes, stirring once or twice. Transfer chicken to a plate.
Make the creamy pesto sauce
- Lower heat to medium. Add the remaining 1 tablespoon olive oil and the garlic. Sauté until fragrant, about 30 seconds.
- Whisk in broth and cream. Simmer until the sauce thickens slightly, 3 to 4 minutes.
- Stir in pesto, 1/2 cup parmesan, red pepper flakes, and lemon juice. Taste and season with salt and pepper. Loosen with a splash of pasta water if needed.
Combine, top, and bake
- Heat oven to 400 degrees Fahrenheit. Lightly oil a 9 by 13-inch baking dish.
- Toss pasta, broccoli, chicken, and sauce in the dish until everything coats evenly.
- Top with mozzarella and the remaining parmesan. Cover with foil and bake 10 minutes, then uncover and bake 8 to 10 minutes more until bubbly and golden on top.
- Let the bake rest 5 minutes so the sauce settles, then garnish with extra pesto or chopped basil if you like.
Variations
- Meat swap: Use Italian sausage, turkey sausage, or leftover roast chicken.
- Veggie boost: Add peas, baby spinach, or sautéed mushrooms to the mix.
- Pesto twist: Try sun-dried tomato pesto or arugula pesto for a peppery kick.
- Lighter path: Use half-and-half and reduce the cheese by one third.
- Extra cozy: Stir in 4 ounces cream cheese for an ultra-silky sauce.
Ways to Serve
- Add a simple green salad with lemon vinaigrette.
- Serve with garlic bread or warm focaccia to catch the sauce.
- Pair with a crisp white wine, a light lager, or sparkling water with lemon.
- Finish plates with a squeeze of lemon, extra parmesan, and chili flakes.
Storage
Cool leftovers, then transfer them to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat covered at 350 degrees Fahrenheit until hot, 15 to 20 minutes, and add a splash of broth or milk if the pasta looks thirsty. For quick lunches, reheat in the microwave in short bursts, stirring between rounds to keep the sauce creamy.
Creamy Pesto Chicken and Broccoli Pasta Bake
A cozy, oven-baked pasta dish with tender chicken, broccoli, and a rich, creamy pesto sauce, topped with melted cheese.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package directions. Add the broccoli florets to the pot for the last 2 minutes of cooking. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add them to the skillet.
- Cook the chicken, stirring occasionally, until lightly browned and cooked through, 6–8 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly.
- Reduce the heat to medium-low. Stir in the heavy cream and milk, scraping up any browned bits from the bottom of the pan. Simmer gently for 2–3 minutes.
- Whisk in the basil pesto, grated Parmesan, 3/4 cup of the shredded mozzarella, and Italian seasoning if using. Stir until the cheese has melted and the sauce is smooth and slightly thickened, 2–3 minutes. Adjust seasoning with additional salt, pepper, and lemon juice if desired.
- In a large bowl or the pasta pot, combine the cooked pasta, broccoli, and chicken with the creamy pesto sauce. Toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 3/4 cup mozzarella over the top.
- Bake for 18–22 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh basil if using, then serve warm.
Notes
Nutrition Information
Approximate per serving (1/6 of recipe): 650 calories; fat 35 g; saturated fat 17 g; carbohydrates 46 g; fiber 3 g; sugars 4 g; protein 36 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.
Approximate per serving (1/6 of recipe): 650 calories; fat 35 g; saturated fat 17 g; carbohydrates 46 g; fiber 3 g; sugars 4 g; protein 36 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.