Description
This One Pan Creamy Pesto Chicken & Broccoli Pasta is a delicious and easy-to-make dish that combines tender chicken, vibrant broccoli, and al dente rigatoni pasta, all coated in a creamy pesto sauce.
Ingredients
Units
Scale
Rigatoni Pasta:
- 1 pound rigatoni pasta
Chicken and Broccoli:
- 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
Creamy Pesto 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 rigatoni and cook until al dente. Drain and set aside.
- Cook chicken and broccoli: Brown chicken in a skillet, then set aside. Cook broccoli until tender-crisp.
- Make the sauce: Return chicken to the skillet. Add pesto, heavy cream, Parmesan, and red pepper flakes. Stir until heated through.
- Combine: Add cooked pasta to the skillet and toss to coat with the sauce.
- Serve: Top with additional Parmesan cheese and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
