If you are craving a comforting, flavorful dish that comes together quickly and with minimal cleanup, then the One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is a must-try. This recipe brings together tender chicken, crisp broccoli, and perfectly cooked rigatoni all enveloped in a luscious, creamy pesto sauce that bursts with fresh basil and Parmesan goodness. It’s the ultimate weeknight dinner that feels both indulgent and wholesome, proving that delicious meals don’t have to be complicated or time-consuming.
Ingredients You’ll Need
The magic of this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe lies in its straightforward ingredients that each play an essential role. From the hearty rigatoni to the vibrant broccoli florets, every component builds texture, flavor, and color into the dish, making it as pleasing to the eye as it is to the palate.
- 1 pound rigatoni pasta: Its ridges help catch every bit of creamy pesto sauce for maximum flavor in each bite.
- 1 pound boneless, skinless chicken breasts, cubed: The protein base that stays juicy and tender when pan-seared perfectly.
- 1 head of broccoli, cut into florets: Adds a fresh, green crunch and earthy notes to balance the richness.
- Salt and pepper to taste: Essential for seasoning and enhancing all flavors harmoniously.
- Olive oil: For browning chicken beautifully and sautéing vegetables until just tender.
- 1/2 cup pesto: The star ingredient that delivers vibrant basil, garlic, and pine nut flavor in a creamy form.
- 1 cup heavy cream: Ensures a silky sauce that wraps around every piece of pasta and protein.
- 1/4 cup grated Parmesan cheese: Adds a nutty, salty depth and helps thicken the sauce slightly.
- 1/4 teaspoon red pepper flakes (optional): For a subtle hint of heat, perfect if you like a little kick.
How to Make One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—this seasons your pasta from the inside out. Add the rigatoni and cook it just until al dente so it retains that satisfying bite and doesn’t turn mushy when mixed with the sauce later. Drain and set the pasta aside while you work on the other elements.
Step 2: Brown the Chicken and Cook the Broccoli
Heat olive oil in a large skillet over medium-high heat, then add the cubed chicken seasoned with salt and pepper. Let it brown nicely on all sides without crowding the pan to get a beautiful golden crust. Remove the chicken and set it aside. In the same skillet, toss in the broccoli florets and cook until they turn a bright green and are tender-crisp—this keeps them vibrant and full of nutrients.
Step 3: Prepare the Creamy Pesto Sauce
Return the browned chicken to the skillet, then stir in the pesto, heavy cream, grated Parmesan, and red pepper flakes if using. Stir continuously over medium heat until everything is warmed through and the sauce is smooth and creamy. The Parmesan will melt into the mixture, creating that luxurious texture that makes this recipe so irresistible.
Step 4: Combine Pasta and Sauce
Add the cooked rigatoni directly into the skillet with the chicken and broccoli sauce. Gently toss everything together to ensure each rigatoni piece is coated in the rich pesto cream. This one pan step is where all the flavors meld beautifully, making the dish ready to serve.
Step 5: Serve and Enjoy
Finish off with a sprinkle of additional Parmesan cheese right before serving for that final touch of salty goodness. Serve it immediately for the best texture and flavor experience.
How to Serve One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Garnishes
A handful of freshly chopped basil or parsley brightens the dish visually and adds an herbal freshness that complements the creamy sauce. Toasted pine nuts also make a wonderful crunchy contrast.
Side Dishes
This pasta stands well on its own, but if you’re looking for a side, a crisp green salad with a light vinaigrette or some garlic bread for sopping up extra sauce will elevate the meal even further.
Creative Ways to Present
Serve the pasta in elegant shallow bowls and drizzle a thin line of extra pesto oil over the top for a restaurant-style touch. For family-style dining, present it in a large rustic skillet right at the table so everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe in an airtight container in the refrigerator for up to 3 days. It keeps well, retaining its creamy texture and vibrant flavors.
Freezing
While freezing is possible, the texture of the broccoli may soften significantly after thawing. If you do freeze, use a freezer-safe container and consume within 1 month for the best quality.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much. Avoid the microwave if you can, as it may cause uneven heating or dry out the chicken.
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni works wonderfully, penne, farfalle, or even fusilli will all hold the sauce well and make delicious substitutes.
Is there a dairy-free option for the sauce?
You can swap out heavy cream for a plant-based cream alternative and use a dairy-free Parmesan substitute or nutritional yeast to keep the dish creamy and flavorful.
Can I use store-bought pesto?
Yes, store-bought pesto works great and saves time, but if you have the chance, homemade pesto will give you a brighter, fresher flavor that really shines in this dish.
How do I keep the broccoli from overcooking?
Cook the broccoli last and keep the cooking time short until it’s tender-crisp. This ensures it retains its vibrant color and crunch, adding a lovely texture contrast.
Can this recipe be made vegetarian?
Definitely! Skip the chicken and add extra broccoli or other vegetables like mushrooms or sun-dried tomatoes. You could also add cooked chickpeas for some plant protein.
Final Thoughts
I hope you feel inspired to whip up this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe soon because it’s truly a joyous meal to prepare and enjoy. With its harmonious blend of flavors, textures, and its simple cleanup, it’s bound to become one of your favorite go-to dinners that’s both satisfying and a crowd-pleaser.
Print
One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A delicious and easy one-pan creamy pesto chicken and broccoli pasta recipe that combines tender chicken, fresh broccoli, and rigatoni pasta in a rich, flavorful pesto cream sauce. Ready in just 40 minutes, this comforting meal is perfect for busy weeknights and serves 4 people.
Ingredients
Main Ingredients
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 head of broccoli, cut into florets
- Salt and pepper to taste
- Olive oil for cooking
Sauce
- 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 the rigatoni pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Cook chicken and broccoli: In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook the chicken, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets and cook until tender-crisp, about 3-4 minutes.
- Make the sauce: Return the cooked chicken to the skillet with the broccoli. Stir in the pesto, heavy cream, grated Parmesan cheese, and red pepper flakes if using. Cook over medium heat, stirring frequently, until the sauce is heated through and slightly thickened, about 3-5 minutes.
- Combine: Add the cooked rigatoni to the skillet and toss gently to coat the pasta evenly with the creamy pesto sauce and mix with chicken and broccoli.
- Serve: Serve the creamy pesto chicken and broccoli pasta hot, topped with additional grated Parmesan cheese if desired.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter version.
- For extra flavor, add minced garlic when browning the chicken.
- Red pepper flakes add a nice kick but can be omitted if preferred.
- Use fresh pesto if possible for the best taste, or store-bought will also work well.
- Make sure not to overcook the broccoli; it should be tender-crisp for the best texture.
