Creamy Pesto Chicken and Broccoli Pasta Bake Recipe You’ll Love

There’s something so comforting about a hearty pasta bake, and this Creamy Pesto Chicken and Broccoli Pasta Bake is no exception. Growing up in a small English town, our kitchen was always filled with the aroma of simple, satisfying dishes that brought the family together. This recipe feels like a modern twist on those memories—combining the fresh, vibrant notes of pesto with tender chicken and crisp broccoli, all wrapped in a luscious, creamy sauce. It’s exactly the kind of meal I love making on busy weeknights when my kids’ enthusiasm for dipping practically anything in ketchup calls for something easy, tasty, and comforting.

Why You’ll Love This Creamy Pesto Chicken and Broccoli Pasta Bake

This bake stands out because it perfectly balances creamy indulgence with fresh, green brightness, thanks to the pesto and broccoli. It’s a one-dish wonder that saves you time without sacrificing flavour. When I first made this for my family, I was amazed at how my little ones happily ate their greens without complaint, probably distracted by the creamy sauce and melty cheese. Plus, it’s versatile enough to adapt to whatever you have on hand—ideal for those kitchen moments when you want good food fast but don’t want to compromise on heart or taste.

Ingredients You’ll Need for This Creamy Pesto Chicken and Broccoli Pasta Bake

this RECIPE

The key to this dish lies in selecting the right ingredients that bring both freshness and richness to the table. I always lean towards fresh basil pesto (homemade if time allows) because the flavour is far brighter and less oily than store-bought jars. For the chicken, boneless, skinless thighs or breasts work well—I prefer thighs for juiciness, especially when baked. Fresh broccoli adds texture and colour, but frozen can work in a pinch. As with many family favourites, I keep the ingredient list simple and accessible, ensuring it’s easy to shop for and whip up on any day.

• 12 ounces penne or rigatoni pasta
• 2 cups cooked chicken, shredded or diced (thighs or breasts)
• 3 cups broccoli florets (fresh or frozen, thawed)
• 1 cup basil pesto (store-bought or homemade)
• 1 1/2 cups heavy cream or half-and-half
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Substitution tips: Swap heavy cream for a lighter cream or whole milk mixed with a bit of flour to thicken. Use spinach or green beans instead of broccoli for a different green vegetable twist.

Nutrition Facts

• Calories: Approximately 450 per serving
• Protein: 35g
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 4g
• Sodium: 650mg

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Steps to Create Your Creamy Pesto Chicken and Broccoli Pasta Bake

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta in salted boiling water until just al dente, about 8 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the cooked chicken pieces to the skillet, warming through for 2-3 minutes. Season with salt and pepper.
5. Steam or blanch the broccoli florets until bright green and just tender, about 3-4 minutes. Drain well.
6. In a large mixing bowl, combine the cooked pasta, chicken, broccoli, pesto, and heavy cream. Mix until everything is evenly coated.
7. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan over the top.
8. Add the remaining pasta mixture, then finish with the rest of the cheeses.
9. Bake uncovered for 20-25 minutes, until the cheese is melted and golden at the edges, and the sauce is bubbly.
10. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Tips for Making the Best Creamy Pesto Chicken and Broccoli Pasta Bake

Getting this bake just right is all about balancing texture and flavour. Overcooked pasta can turn mushy once baked, so cook it al dente to maintain a pleasing bite. I learned this the hard way during my early kitchen days, when impatience got the better of me! Also, don’t skip the resting time after baking—it lets the sauce settle and thickens beautifully without drying out.

• Choose fresh pesto or make your own for more vibrant, less oily flavour.
• Use chicken thighs if you prefer juicier meat; breasts work fine but can dry out faster.
• Blanch broccoli briefly to keep it bright and crisp after baking.
• Don’t overbake—the cheese should be bubbly and golden but not burnt.
• For extra depth, stir in a squeeze of lemon juice or a pinch of chili flakes before baking.

With these tips, you’ll create a restaurant-quality dish every time. Learn more: Ultimate Comfort Food Creamy Southern Spaghetti Bake Recipe

Serving Suggestions and Pairings

This pasta bake is a perfect choice for casual family dinners or even a laid-back weekend gathering. Its creamy, herbaceous flavour pairs well with fresh, bright sides that cut through the richness. When my kids were younger, this was my go-to for after-school meals because it’s as satisfying as it is easy to eat.

• Serve with a crisp green salad dressed in lemon vinaigrette.
• Pair with a chilled glass of Sauvignon Blanc or sparkling water with a twist of lime.
• Add a side of garlic bread for a comforting Italian-inspired feast.
• Try roasted cherry tomatoes or a simple tomato salad for a pop of acidity.

Whether you’re feeding hungry kids or hosting friends, this dish hits that sweet spot between homey and special without the fuss.

Storage and Reheating Tips

Proper storage makes this pasta bake a fantastic candidate for meal prep or leftovers. I often double the recipe so I have lunch ready for the next few days.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave, stirring halfway through.
• Add a splash of cream or milk when reheating to restore the creamy texture.
• For longer storage, freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

What are the main ingredients for Creamy Pesto Chicken and Broccoli Pasta Bake?

The main ingredients for Creamy Pesto Chicken and Broccoli Pasta Bake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Creamy Pesto Chicken and Broccoli Pasta Bake?

The total time to make Creamy Pesto Chicken and Broccoli Pasta Bake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Creamy Pesto Chicken and Broccoli Pasta Bake ahead of time?

Yes, Creamy Pesto Chicken and Broccoli Pasta Bake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Creamy Pesto Chicken and Broccoli Pasta Bake?

Creamy Pesto Chicken and Broccoli Pasta Bake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Creamy Pesto Chicken and Broccoli Pasta Bake suitable for special diets?

Depending on the ingredients used, Creamy Pesto Chicken and Broccoli Pasta Bake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this Creamy Pesto Chicken and Broccoli Pasta Bake becomes a staple in your kitchen as it has in mine. It’s the kind of dish that feels like a warm hug after a busy day—simple enough to throw together with ease, yet special enough to savor. I’d love to hear how you make it your own, so please share your tweaks and stories. Welcome to my table, and happy cooking!