One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
There is something truly comforting and utterly delicious about whipping up dinner in just one pot, and this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is the perfect example. Imagine tender chunks of chicken, vibrant green broccoli florets, and perfectly cooked rigatoni all enveloped in a luxuriously creamy pesto sauce that’s bursting with flavor. It’s a weeknight lifesaver that doesn’t skimp on taste or texture, satisfying everyone gathered around the table with its rich, herby goodness and effortless simplicity. Whether you’re a busy parent, a kitchen novice, or just craving a hearty pasta dish, this recipe checks all the boxes for a wholesome, crowd-pleasing meal.
Ingredients You’ll Need
These ingredients may be basic, but each one plays a vital role in making this dish pop. From the fragrant pesto to the crisp broccoli, everything works together to build layers of flavor and a delightful variety of textures.
- 1 pound rigatoni pasta: Choose rigatoni for its ridged surface that captures the creamy pesto sauce beautifully.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes: Chicken adds hearty protein and a tender bite throughout the dish.
- 1 head of broccoli, cut into florets: Broccoli brings pops of green color plus a fresh, crisp-tender crunch that complements the creamy elements.
- Salt and pepper to taste: Simple seasoning that lets the other flavors shine.
- Olive oil: For browning the chicken and cooking the broccoli, adding a subtle richness.
- 1/2 cup pesto: The star of the sauce—fresh, herbaceous, and deeply flavorful.
- 1 cup heavy cream: Creates that signature creamy texture that coats every bite.
- 1/4 cup grated Parmesan cheese: Adds savory depth and a slight nutty tang.
- 1/4 teaspoon red pepper flakes (optional): A mild spicy kick to elevate the dish if you like a little heat.
How to Make One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Salt is essential here because it seasons the pasta from the inside as it cooks. Add the rigatoni and cook it until it’s perfectly al dente—firm to the bite with just the right amount of chew. Drain the pasta and set it aside, keeping it warm as you prepare the rest of the dish.
Step 2: Cook Chicken and Broccoli
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the cubed chicken, seasoning it with salt and pepper, and cook until it’s beautifully browned on the outside and cooked through on the inside. Remove the chicken and set it aside. In the same skillet, toss in the broccoli florets and cook until tender but still crisp enough to provide a wonderful contrast to the creamy sauce.
Step 3: Make the Sauce
Return the chicken to the skillet with the broccoli. Stir in the pesto, heavy cream, Parmesan cheese, and if you want, red pepper flakes for a touch of heat. Let everything gently cook together, stirring so the cheese melts and the sauce thickens just slightly, creating that irresistible creamy coating.
Step 4: Combine
Add the cooked rigatoni to the skillet and toss everything together until every piece of pasta is lavishly coated with the sauce. This step is crucial because it allows the rigatoni to soak up all those vibrant pesto flavors mixed with cream and cheese.
Step 5: Serve
Finish by sprinkling extra Parmesan on top for an added burst of flavor and serve immediately while it’s warm and comforting. The visual of that creamy sauce clinging to perfectly cooked rigatoni alongside colorful broccoli and tender chicken just makes it so inviting.
How to Serve One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
Garnishes
Brighten this creamy dish by topping it with fresh basil leaves, chopped pine nuts, or a sprinkle of lemon zest, all of which add freshness and texture contrast. A final dusting of Parmesan also enhances the savory notes beautifully.
Side Dishes
This dish stands wonderfully on its own but pairs nicely with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to soak up any leftover sauce. Roasted cherry tomatoes or a light antipasto platter can also complement the flavors without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve this pasta in individual mini cast-iron skillets, or layer it in a colorful casserole dish for a family-style presentation. Turning this meal into a one-pan feast not only makes cleanup a breeze but also lets everyone dive into those vibrant, creamy flavors straight from the pan.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The sauce thickens a bit when chilled, so give it a quick stir with a splash of cream or milk before reheating to bring it back to its luxurious texture.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. Keep in mind that the pasta may soften slightly upon thawing and reheating, so it’s ideal to freeze smaller portions for convenience.
Reheating
Reheat gently in a skillet over medium-low heat, stirring often and adding a few teaspoons of cream or water if needed to loosen the sauce. Microwaving works too—just cover the dish and heat in short bursts to avoid drying it out.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works great because it holds onto the sauce well, penne, fusilli, or even farfalle would also be delicious in this One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe. Just cook according to package instructions.
Is it possible to make this recipe dairy-free?
Yes, you can swap heavy cream for coconut cream and use a dairy-free pesto and cheese alternative. The dish will still have that creamy, flavorful vibe but catering to dietary needs.
Can I add other vegetables?
Definitely! Sliced mushrooms, sun-dried tomatoes, or peas all make wonderful additions. Just add them in with the broccoli or sauté them separately to maintain texture.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat, so it’s subtle but noticeable. Feel free to omit if you prefer it mild or adjust the amount to your taste.
Can I prepare parts of this recipe in advance?
You can cook the pasta and chicken ahead and store them separately in the fridge. When ready to serve, just quickly heat everything together with the sauce for a speedy meal prep.
Final Thoughts
This One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe is exactly the kind of cozy, flavorful dinner that you’ll want to keep coming back to. It’s easy enough for a weeknight but impressive enough to serve to friends. The creamy pesto sauce, tender chicken, and vibrant broccoli all come together in one satisfying dish that feels like a warm hug on a plate. Give it a try and watch it become a fast favorite in your recipe rotation!
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One Pan Creamy Pesto Chicken & Broccoli Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This One Pan Creamy Pesto Chicken & Broccoli Pasta is a delightful and easy-to-make dinner that combines tender rigatoni pasta, juicy chicken breasts, fresh broccoli florets, and a rich, creamy pesto sauce. Perfect for busy weeknights, this recipe brings together vibrant flavors and wholesome ingredients into a satisfying meal that’s ready in just 40 minutes.
Ingredients
Pastas & Proteins
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Vegetables
- 1 head of broccoli, cut into florets
Seasonings & Oils
- Salt and pepper to taste
- Olive oil
- 1/4 teaspoon red pepper flakes (optional)
Sauce Ingredients
- 1/2 cup pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, usually about 10-12 minutes, then drain and set aside.
- Cook chicken and broccoli: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside. In the same skillet, add the broccoli florets and cook until tender-crisp, approximately 3-4 minutes.
- Make the sauce: Return the cooked chicken to the skillet with the broccoli. Stir in the pesto, heavy cream, grated Parmesan cheese, and red pepper flakes if using. Mix well and cook on medium heat until the sauce is heated through and slightly thickened, around 3-5 minutes.
- Combine: Add the cooked rigatoni pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy pesto sauce, chicken, and broccoli.
- Serve: Spoon the pasta onto plates, sprinkle additional grated Parmesan cheese on top if desired, and serve immediately for the best flavor and texture.
Notes
- You can substitute rigatoni with other tubular pasta like penne or ziti.
- For a lighter version, replace heavy cream with half-and-half or use a dairy-free cream alternative.
- Adjust the quantity of red pepper flakes according to your heat preference.
- Use freshly grated Parmesan cheese for the best flavor.
- Make sure not to overcook the broccoli to retain its crunch and bright color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
