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
Scale
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.
