Chicken Pesto Pasta with Broccoli Recipe
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
150 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pesto Pasta with Broccoli Recipe
Description
The recipe begins by cooking farfalle pasta in boiling water, adding broccoli florets during the last minute to lightly steam them while the pasta cooks. Meanwhile, olive oil heats in a pan to cook seasoned chicken pieces until lightly browned and cooked through. Garlic, cherry tomatoes, and Italian seasoning join the pan to develop complementary flavors.
After draining, the pasta and broccoli return to the pot, where the cooked chicken and tomato mixture are added. Basil pesto and grated Parmesan cheese are stirred in, coating the pasta and creating a savory, herbaceous sauce with slight nuttiness from the cheese. Parsley garnishes the dish for color and fresh taste.
This pasta makes a balanced and flavorful one-pot meal, with protein, vegetables, and carbohydrates combined. The method keeps broccoli crisp-tender and the chicken juicy. The fresh pesto serves as the primary seasoning, bringing a fragrant basil taste to the dish.
For storage, keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in short intervals to preserve texture and flavor.
Ingredients
- 1 pound boneless skinless chicken breasts, bite-sized pieces
- 1 Tablespoon olive oil
- 1 1/2 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 12 oz. bow tie pasta farfalle pasta
- 2 cups broccoli bite-sized, florets
- 1 pint cherry tomato
- 1 cup basil pesto you can use any, but the pesto found in the refrigerated section is fresher, just make sure the date is good
- 1/3 cup Parmesan Cheese finely grated
- 1 Tablespoon parsley chopped, fresh
Instructions
- Boil a large pot of water and cook pasta according to package instructions. Add the broccoli into the pasta pot for 1 minute before turning off the heat.
- While the pasta is cooking, heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the pan with salt and pepper to taste. Let the chicken cook for 4-5 minutes on each side, or until it is lightly browned.
- Next, add the tomatoes, garlic, and Italian seasoning to the chicken pan. Then, cook for 2-3 minutes until the chicken has an internal temperature of 165 degrees Fahrenheit (about 73.9 degrees Celsius).
- Drain the pasta and broccoli and return them to the pot.
- Add the chicken and tomatoes to the pot.
- Add the pesto and parmesan cheese and combine. Garnish with parmesan cheese and parsley. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in 30-second microwave intervals, stirring between, to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 150kcal | 8% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 56mg | 2% |
| Potassium | 424mg | 9% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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