Creamy Pesto Pasta with Chicken and Broccoli
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
60633 kcal
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Course
Main Course
Creamy Pesto Pasta with Chicken and Broccoli
Description
This recipe starts with cooking bow tie pasta to a tender yet firm bite alongside frozen broccoli florets added in the last minutes to soften but retain texture. Separately, chicken breast is cut into small pieces and cooked until cooked through but still juicy. Chicken broth is heated in the pan with the chicken, then cream cheese and basil pesto are stirred in to melt and form a creamy sauce that clings to the pasta and chicken.
The result is a pasta dish featuring the fresh, herbal notes of pesto enriched by the smoothness of cream cheese. The broccoli adds color and a mild vegetable component, while the chicken provides a protein element. The method avoids heavy cream, instead using cream cheese and broth to create the sauce.
This pasta is a standalone meal that can be served hot and enjoyed immediately, suitable for quick dinners or weeknight meals where some freshness and heartiness are wanted. Leftovers can be gently reheated, and the flavors meld further after resting.
Ingredients
- 8 oz. bow tie pasta $0.67
- 8 oz. broccoli floret $1.00, frozen
- 1 Tbsp olive oil $0.12
- 1 lb. chicken breast $2.49, boneless, skinless
- 1/3 cup basil pesto $0.73
- 1/2 cup chicken broth $0.07
- 4 oz. cream cheese $0.40
Instructions
- Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.
- While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they're still tender in the center (they will continue to cook as more ingredients are added).
- Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.
- Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60633 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 606.33kcal | 30% |
| Carbohydrates | 53.58g | 18% |
| Protein | 37.18g | 74% |
| Fat | 28.33g | 44% |
| Sodium | 725.78mg | 30% |
| Fiber | 7.15g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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