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.