Creamy Pesto Chicken and Broccoli Pasta Bake – A Family Favorite Weeknight Dinner

Introduction

Creamy Pesto Chicken and Broccoli Pasta Bake is the ultimate cozy dinner — the kind of dish that brings comfort, flavor, and nourishment to the table in one baking dish. With tender chicken, fresh broccoli, and perfectly cooked pasta all smothered in a luscious pesto cream sauce, it’s a balanced, satisfying meal that’s both weeknight-easy and meal-prep friendly.

This pasta bake is everything you want in a family dinner: creamy, cheesy, herbaceous, and packed with protein and veggies. Whether you’re cooking for a crowd or looking for a dish to reheat all week, this one checks all the boxes — and tastes even better the next day.

Ingredients Overview

Here’s a breakdown of the key ingredients and their roles in creating this comforting pasta bake:

Pasta

• Short-Cut Pasta: Penne, fusilli, or rotini are ideal — they hold sauce well and bake beautifully.

• Al Dente Texture: Cook pasta 1–2 minutes less than package directions to prevent it from becoming mushy during baking.

Chicken

• Boneless Chicken Breast or Thighs: Cooked and diced or shredded. Thighs stay juicier, but breasts also work well.

• Pre-Cooked Option: Rotisserie chicken is a great shortcut.

Broccoli

• Fresh or Frozen: Cut into small florets so they cook evenly. Blanching before baking helps preserve their bright green color and tenderness.

Pesto

• Basil Pesto: The flavor foundation of this dish — vibrant, herby, and nutty. Use store-bought or homemade.

• Tip: Look for pesto with olive oil and real Parmesan for best flavor, or use dairy-free versions for dietary needs.

Cream Sauce

• Heavy Cream or Half-and-Half: Makes the dish rich and silky.

• Cream Cheese or Ricotta (Optional): Adds extra creaminess and tang.

• Garlic & Onion: Aromatics that deepen the flavor of the sauce.

• Parmesan: Melts into the sauce for umami and richness.

Cheese

• Mozzarella: Melty and mild, perfect for the topping.

• Parmesan: Adds sharpness and golden crust on top.

Seasonings

• Salt & Pepper: Always to taste.

• Red Pepper Flakes (Optional): For a subtle kick.

• Italian Herbs: Optional blend for extra aromatic notes.

Step-by-Step Instructions

1. Cook the Pasta & Broccoli

Boil pasta in salted water until just shy of al dente. During the last 2 minutes, add broccoli florets to the pot. Drain and set aside.

2. Cook the Chicken (If Not Pre-Cooked)

In a large skillet over medium heat, sauté diced chicken in a splash of olive oil. Season with salt, pepper, and a pinch of garlic powder. Cook until golden and cooked through. Remove and set aside.

3. Make the Pesto Cream Sauce

In the same skillet:

• Sauté 1 small diced onion and 2 cloves minced garlic until soft.

• Add 1 cup heavy cream or half-and-half and stir until warmed.

• Stir in 1/2 cup pesto and 1/4 cup grated Parmesan.

• Simmer gently for 2–3 minutes until thickened slightly.

• Optional: Stir in 1/4 cup cream cheese or ricotta for added body.

Taste and adjust seasoning. Add red pepper flakes or extra pesto if desired.

4. Combine Everything

In a large mixing bowl or the empty pasta pot, combine:

• Cooked pasta and broccoli

• Cooked chicken

• Pesto cream sauce

Stir until evenly coated.

5. Assemble the Bake

Pour the mixture into a greased 9×13-inch baking dish. Top with:

• 1 cup shredded mozzarella

• 2–3 tablespoons grated Parmesan

6. Bake

Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top. Broil the last 2–3 minutes for extra browning, if desired.

Let rest for 5 minutes before serving.

Tips, Variations & Substitutions

• Make it Vegetarian: Skip the chicken and add sautéed mushrooms or white beans.

• Dairy-Free: Use coconut cream and dairy-free pesto and cheese.

• More Veggies: Add spinach, zucchini, or peas for extra greens.

• Pasta Alternatives: Use gluten-free pasta or whole wheat pasta for dietary needs.

• Extra Creamy: Add a spoonful of ricotta or a splash of pasta water to loosen the sauce before baking.

Serving Ideas & Occasions

This pasta bake is ideal for:

• Family Dinners: Comforting and kid-friendly.

• Meal Prep: Makes 6 generous portions — great for leftovers.

• Potlucks: Easily doubled and travels well.

• Weeknight Feasts: Simple to prep, big on flavor.

Serve it with:

• A crisp green salad

• Garlic bread or focaccia

• Roasted vegetables or sautéed greens

Nutritional & Health Notes

This dish balances protein, carbs, and veggies for a hearty and satisfying meal. To lighten it:

• Use reduced-fat cream or substitute with cashew cream.

• Opt for whole grain or lentil pasta.

• Skip extra cheese topping for a lighter finish.

Broccoli adds fiber, vitamins C and K, while basil pesto offers antioxidants and healthy fats — especially if made with olive oil and nuts like pine or walnut.

FAQs

Q1: Can I make this pasta bake ahead of time?
A1: Yes! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 minutes to cook time if chilled.

Q2: Can I freeze this dish?
A2: Absolutely. Assemble the unbaked casserole and wrap tightly. Freeze for up to 2 months. Bake directly from frozen at 375°F for 45–50 minutes.

Q3: What can I use instead of pesto?
A3: Try sun-dried tomato pesto, red pepper sauce, or a spinach-basil puree blended with garlic and olive oil.

Q4: How do I reheat leftovers?
A4: Reheat individual portions in the microwave or warm the whole dish in a 350°F oven, covered with foil, until heated through.

Q5: What’s the best pasta shape for this recipe?
A5: Short pasta like penne, rotini, or rigatoni works best as they hold onto sauce and don’t overcook when baked.

Q6: Can I add breadcrumbs on top?
A6: Yes! A sprinkle of seasoned panko mixed with Parmesan makes a crunchy topping.

Q7: Can I use canned chicken?
A7: While fresh or rotisserie chicken is best, canned chicken can work in a pinch. Drain well and season before mixing.

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