Creamy Pesto Chicken and Broccoli Pasta Bake – A Cozy, Family Favorite

Introduction

Few dishes bring together convenience, comfort, and flavor quite like a Creamy Pesto Chicken and Broccoli Pasta Bake. With tender chicken, roasted or steamed broccoli, pasta, and a creamy pesto-infused sauce, all baked under a golden blanket of cheese — this meal checks every box for a satisfying weeknight dinner or meal-prep staple.

This bake blends the earthy brightness of basil pesto with a silky cream sauce, transforming simple ingredients into something deeply cozy and satisfying. The broccoli adds freshness and nutrients, while the cheese topping turns irresistibly golden and bubbly in the oven.

Perfect for feeding a hungry family or batch-cooking for the week, this one-pan dish is sure to become a regular in your comfort food rotation — no complicated steps or ingredients needed.

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Ingredients Overview

Each ingredient in this dish serves a flavorful purpose. Here’s what goes into this creamy bake and how to make it your own.

• Pasta: Short shapes like penne, fusilli, or rigatoni are ideal. Their ridges and hollows hold the creamy sauce beautifully. Cook them just until al dente, as they’ll finish in the oven.

• Chicken breast or thighs: Diced and seared before baking, chicken adds lean protein and soaks up the pesto sauce. Thighs offer more juiciness, while breasts keep it lighter.

• Broccoli florets: Steamed or roasted, they add color, fiber, and a vegetal contrast to the creamy sauce. Frozen broccoli works too — just thaw and drain first.

• Basil pesto: Use a good-quality jarred pesto or homemade for a bright, herbaceous kick. Traditional pesto includes basil, pine nuts, garlic, olive oil, and parmesan.

• Cream: Heavy cream, half-and-half, or even evaporated milk make a rich base for the sauce. For a lighter version, try unsweetened oat cream or cashew milk.

• Mozzarella cheese: Melts smoothly over the top for that golden, bubbling finish.

• Parmesan cheese: Adds a salty, umami depth to both the sauce and the topping.

• Garlic: Freshly minced for aromatic warmth.

• Butter and flour (optional): Used to make a quick roux for thickening if needed.

• Salt and black pepper: Essential for seasoning throughout the dish.

Ingredient Tips:

• Freshly grated cheeses melt better and create a smoother sauce.

• Whole wheat pasta adds more fiber and keeps you full longer.

• Stir in baby spinach, peas, or sun-dried tomatoes for extra variety.

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Step-by-Step Instructions

This dish is easy to put together, and with some quick prep, it’s ready to bake in no time.

1. Preheat the oven
   Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or large oven-safe skillet.

2. Cook the pasta
   Bring a large pot of salted water to a boil. Add pasta and cook just until al dente (1–2 minutes less than the package recommends). Add broccoli florets in the last 2 minutes. Drain and set aside.

3. Cook the chicken
   Heat olive oil in a skillet over medium-high heat. Add diced chicken and season with salt and pepper. Sear until golden and cooked through, about 5–6 minutes. Remove from heat.

4. Make the creamy pesto sauce
   In the same skillet (or saucepan), melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour to make a roux and cook for 1 minute. Gradually whisk in 1 ½ cups of cream or milk, stirring until smooth and slightly thickened. Add ½ cup of pesto, garlic, and ½ cup of grated parmesan. Stir until combined. Taste and adjust seasoning.

5. Combine pasta, chicken, and sauce
   In a large mixing bowl or directly in the baking dish, combine the cooked pasta and broccoli, chicken, and sauce. Mix until everything is well coated.

6. Top and bake
   Sprinkle the mozzarella and remaining parmesan evenly over the top. Bake uncovered for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.

Chef Tips:

• For extra golden top, broil for the last 2–3 minutes, watching closely.

• Don’t skip the resting time — it helps the sauce set for cleaner servings.

• Want a shortcut? Skip the roux and just stir cream, pesto, and cheese into the hot pasta and bake.

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Tips, Variations & Substitutions

Pro Tips

• Use roasted broccoli instead of steamed for deeper flavor.

• Stir in a handful of baby spinach before baking — it wilts perfectly in the heat.

• Season each layer — taste the sauce before combining to ensure balance.

Variations

• Vegetarian: Skip the chicken and double the broccoli or add white beans for protein.

• Spicy twist: Add a pinch of red pepper flakes to the cream sauce.

• Mediterranean-style: Add olives, cherry tomatoes, or artichokes before baking.

Substitutions

• Dairy-free: Use unsweetened oat cream or cashew cream and vegan cheese alternatives.

• Gluten-free: Use GF pasta and substitute the roux with cornstarch or arrowroot slurry.

• No pesto? Use spinach puree blended with garlic and olive oil as a flavorful green sauce.

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Serving Ideas & Occasions

This pasta bake is as versatile as it is comforting — perfect for cozy dinners or casual entertaining.

Serve With:

• A crisp green salad with balsamic vinaigrette or lemon dressing.

• Roasted carrots or sautéed zucchini for extra veggies.

• Garlic bread or warm ciabatta for soaking up the creamy sauce.

Perfect For:

• Family dinners — kid-friendly and satisfying.

• Make-ahead lunches or meal prep (it reheats beautifully).

• Potlucks or holiday sides.

• Comfort food nights that still feel balanced.

The creamy pesto sauce, tender chicken, and toasty top make this a one-dish wonder you’ll crave often.

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Nutritional & Health Notes

While rich and satisfying, this dish can be easily adapted to fit various health-conscious diets.

• Chicken: Lean protein that keeps the dish filling and energizing.

• Broccoli: High in fiber, vitamin C, and antioxidants.

• Pesto: Offers healthy fats from olive oil and nuts (pine nuts or cashews).

• Cream: Can be adjusted — use lighter options like half-and-half or plant-based cream alternatives.

Ways to make it lighter:

• Use whole wheat or chickpea pasta for more fiber and protein.

• Substitute cream with low-fat milk or oat cream.

• Go easy on cheese — a small amount still gives big flavor when paired with pesto.

It’s easy to enjoy this dish in balanced portions, especially with fresh veggies on the side.

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FAQs

Q1: Can I make this ahead of time?
Yes! Assemble the pasta bake, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.

Q2: Can I freeze Creamy Pesto Chicken Pasta Bake?
Absolutely. Assemble and freeze unbaked, or freeze portions after baking. Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight and warm in the oven.

Q3: What’s the best pasta shape for a bake?
Short, sturdy shapes like penne, fusilli, or rigatoni work best. Avoid delicate or very thin noodles, which can overcook easily.

Q4: Can I use store-bought pesto?
Yes. Choose a good-quality refrigerated pesto without added sugars or preservatives. Homemade pesto offers the best flavor, but jarred versions are convenient and tasty.

Q5: How do I make this vegetarian?
Omit the chicken and add more broccoli, mushrooms, or white beans. Everything else stays the same.

Q6: Is this dish kid-friendly?
Definitely! The creamy texture and mild pesto flavor are usually a hit with kids. Just omit red pepper flakes if using.

Q7: How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) covered with foil until warmed through (about 20 minutes). Or microwave individual portions with a splash of milk or broth to keep it creamy.

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