Pesto Cream Pasta with Chicken and Broccoli
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Pesto Cream Pasta with Chicken and Broccoli
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Creamy chicken pesto pasta with broccoli takes advantage of a few shortcuts for an easy and flavorful 30-minute meal!
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Ingredients
- ½ lb. penne pasta or sub with another short pasta, such as rigatoni, rotini, farfalle, or fusilli, uncooked
- 1 cup broccoli florets chopped into bite-size pieces, fresh
- 3 tablespoons butter salted
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream at room temperature
- 2 tablespoons basil pesto (we like this homemade pesto or this store-bought Giovanni Rana pesto)
- ½ cup Parmesan Cheese finely-grated
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, pulled or diced
- ¼ cup pecan optional, chopped, toasted
- red pepper flakes optional garnish; crushed|wedges|additional|chopped fresh
- lemon
- Parmesan Cheese
- parsley
- basil
Instructions
- Cook the pasta in a large pot of well salted boiling water for 1 minute less than al dente, according to package instructions. During the final 2 minutes of the cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the chicken broth, increase the heat, and bring the mixture to a boil. Reduce the heat so that the liquid is at a gentle simmer. Stir in the cream, pesto, and Parmesan until smooth.
- Add the cooked pasta, broccoli, and chicken to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Garnish with toasted pecans and other optional toppings if desired.
Notes
- Do not substitute with half-and-half or whole milk in this sauce. The heavy cream provides the best texture and flavor, and is the least likely to separate when simmered in the skillet.
- Make sure that the cream is at room temperature when you add it to the skillet. This will help to prevent it from curdling or separating in the pan.
Nutrition Information
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Serving
1/4 of the recipe
Calories
665kcal
(33%)
Carbohydrates
47g
(16%)
Protein
40g
(80%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
151mg
(50%)
Sodium
603mg
(25%)
Potassium
734mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1141IU
(23%)
Vitamin C
24mg
(27%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 665kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 40g | 80% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 603mg | 25% |
| Potassium | 734mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 24mg | 27% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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