Description
A delicious and easy one-pan creamy pesto chicken and broccoli pasta, combining tender chicken, vibrant broccoli, and rigatoni pasta tossed in a rich pesto cream sauce. Ready in just 40 minutes, this comforting meal is perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 head of broccoli, cut into florets
Seasonings and Sauce
- Salt and pepper to taste
- Olive oil (for cooking)
- 1/2 cup pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10-12 minutes. Drain and set aside.
- Cook chicken and broccoli: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside. In the same skillet, add broccoli florets and cook until tender-crisp, about 4-5 minutes.
- Make the sauce: Return the cooked chicken to the skillet. Add the pesto, heavy cream, grated Parmesan cheese, and red pepper flakes if using. Stir well and cook for 2-3 minutes until the sauce is heated through and slightly thickened.
- Combine: Add the cooked rigatoni pasta to the skillet with the sauce, chicken, and broccoli. Toss everything gently to coat the pasta evenly with the creamy pesto sauce.
- Serve: Serve immediately, topped with additional Parmesan cheese if desired for extra flavor and garnish.
Notes
- For best results, use fresh pesto or high-quality store-bought pesto.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder flavor.
- Ensure not to overcook broccoli to keep its crisp texture and vibrant green color.
- This dish can be made dairy-free by substituting heavy cream and Parmesan cheese with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
