If you’re craving a luscious, comforting dinner that’s both vibrant and hassle-free, you absolutely need to try this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe. It combines tender chunks of chicken, perfectly cooked rigatoni, and crisp broccoli florets all enveloped in a dreamy, herbaceous pesto cream sauce. This dish is a celebration of rich flavors and pleasing textures that come together effortlessly in one skillet—making dinner delightful and cleanup a breeze. Trust me, once you whip this up, it will quickly become your weeknight go-to!
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a vital role in creating a balanced, crave-worthy meal. From the hearty pasta to the zesty pesto and crisp broccoli, every component amps up the taste, texture, and color of this dish beautifully.
- 1 pound rigatoni pasta: Its ridges and tubes soak up the creamy sauce perfectly, locking in every bit of flavor.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes: Tender, juicy protein that picks up the pesto and cream sauce wonderfully.
- 1 head of broccoli, cut into florets: Adds a fresh, crisp bite as well as a lovely pop of green that balances the richness.
- Salt and pepper to taste: Essential for seasoning and elevating all the other ingredients.
- Olive oil: For browning the chicken and lightly cooking the broccoli to perfection.
- 1/2 cup pesto: This fragrant basil blend brings herby brightness that’s the star of the sauce.
- 1 cup heavy cream: Creates the silky, indulgent base that ties everything together beautifully.
- 1/4 cup grated Parmesan cheese: Adds a sharp, savory depth and a touch of umami.
- 1/4 teaspoon red pepper flakes (optional): For just a hint of heat that wakes up the palate.
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 lively boil—seasoning your water helps the pasta cook up flavorful. Add the rigatoni and cook it until it’s al dente, meaning it still has a slight bite to it. Drain the pasta and set it aside while you prepare everything else. This step ensures your pasta won’t get mushy once it’s tossed with the creamy sauce later.
Step 2: Cook the Chicken and Broccoli
In a large skillet, drizzle some olive oil over medium-high heat and brown the cubed chicken until it’s golden on all sides and cooked through. Remove the chicken and set it aside. In the same pan, toss in the broccoli florets and sauté until they turn tender-crisp—this keeps them vibrant and maintains that satisfying crunch. This technique layers flavors and saves you from extra pans.
Step 3: Make the Creamy Pesto Sauce
Return the chicken to the skillet with the broccoli. Pour in the pesto and heavy cream, then sprinkle in the grated Parmesan and red pepper flakes if you’re using them. Stir everything gently as the sauce heats through and thickens slightly. This luscious sauce is where the magic happens—herbs, creaminess, and cheese blend into one irresistible coating for your pasta and chicken.
Step 4: Combine with Pasta
Finally, add the cooked rigatoni to the skillet and toss it thoroughly so every piece is coated in that creamy pesto goodness. Taking care to mix gently ensures you preserve the pasta’s texture and evenly distribute all the flavors, making each bite perfect.
Step 5: Serve Immediately
Once everything is nicely combined, transfer the pasta into bowls or onto plates. Top each serving with extra freshly grated Parmesan cheese if desired. Serving right away means you experience the sauce at its creamiest and the broccoli at its freshest. This step seals the deal on a comforting yet fresh dinner that everyone will love.
How to Serve One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Garnishes
A sprinkle of extra Parmesan cheese or a few fresh basil leaves adds a lovely finishing touch, enhancing the herbaceous notes and giving the dish an elegant flourish. A light drizzle of high-quality olive oil right before serving can also amp up the richness and aroma.
Side Dishes
This rich pasta pairs beautifully with simple sides like a crisp green salad dressed in lemon vinaigrette or crusty garlic bread to sop up any remaining sauce. Roasted cherry tomatoes work wonderfully to add a sweet contrast, brightening the plate.
Creative Ways to Present
For a dinner party, plate this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe in individual bowls topped with edible flowers or a scattering of toasted pine nuts to add texture and a gourmet look. Serving family-style in a large rustic pan encourages everyone to dig in and enjoy the communal feel of the dish.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so leftovers often taste even better! To keep the pasta from drying out, add a splash of cream or milk before reheating.
Freezing
This recipe is best enjoyed fresh because cream-based sauces can separate when frozen and thawed. However, if you want to freeze portions, do so before adding the cream sauce. Cooked chicken and broccoli with cooked pasta can be frozen in a sealed container for up to 2 months. Thaw completely before combining with freshly made pesto cream sauce.
Reheating
Gently reheat leftovers on the stove over low heat, adding a little extra cream or broth as needed to bring back that saucy texture. Avoid the microwave if possible, as it can cause uneven heating and change the sauce’s consistency. Stir frequently to heat through evenly without overcooking the broccoli.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni works great for holding the creamy sauce, penne, fusilli, or farfalle are also wonderful alternatives. Just make sure to cook according to the package instructions for al dente texture.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and consider adding mushrooms or extra broccoli for substance. You can also add a protein like chickpeas or tofu, tossing them in the pesto cream sauce for a delicious meatless option.
Can I prepare the sauce ahead of time?
You can mix the pesto, cream, and Parmesan ahead, but it’s best to keep it chilled and add it to the chicken and broccoli right before serving. This preserves the fresh flavors and creamy texture of the sauce.
What’s the best way to cook broccoli for this recipe?
Sautéing until tender-crisp in the skillet with olive oil is ideal—it keeps broccoli bright green and slightly crunchy, providing a great contrast to the creamy pasta. Avoid overcooking or boiling, which can turn it mushy and dull in color.
Can I use store-bought pesto or should I make it fresh?
Store-bought pesto works wonderfully and saves time, but if you have fresh basil on hand, homemade pesto can elevate the dish to new heights. Fresh pesto tends to be more vibrant and fragrant, really making the sauce sing.
Final Thoughts
You truly can’t go wrong with the One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe. It’s a dream come true for busy cooks who want a flavorful, comforting meal with minimal fuss. Give it a try and watch how quickly it becomes a staple in your weekly dinner lineup. Once you taste that silky sauce mingling with tender chicken and crisp broccoli, you’ll wonder how you ever lived without it!
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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
This One Pan Creamy Pesto Chicken & Broccoli Pasta is a quick and delicious dinner option that combines tender chicken, fresh broccoli, al dente rigatoni, and a rich, creamy pesto sauce. Ready in just 40 minutes, this easy-to-make recipe is perfect for a comforting weeknight meal that the whole family will enjoy.
Ingredients
Pasta and Vegetables
- 1 pound rigatoni pasta
- 1 head of broccoli, cut into florets
- Salt and pepper to taste
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 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 rolling boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes depending on package instructions. Drain the pasta and set it aside.
- Cook chicken and broccoli: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Brown the chicken on all sides until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add broccoli florets and cook until tender-crisp, about 3-4 minutes.
- Make the sauce: Return the cooked chicken to the skillet with the broccoli. Add the pesto, heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Stir everything together and cook until the sauce is warmed through and slightly thickened, about 3-5 minutes.
- Combine: Add the cooked rigatoni pasta to the skillet with the sauce, chicken, and broccoli. Toss everything gently but thoroughly to coat the pasta evenly with the creamy pesto sauce.
- Serve: Serve the creamy pesto chicken and broccoli pasta immediately, topped with additional grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Add garlic while cooking the chicken for extra flavor.
- You can swap rigatoni with penne or fusilli pasta if preferred.
- If you prefer more heat, increase the red pepper flakes or add some crushed chili.
- Use fresh homemade pesto for best flavor or a good-quality store-bought pesto.
