Description
This creamy pesto chicken and broccoli pasta bake combines tender chicken, fresh broccoli, and pasta in a rich pesto sauce, topped with melted cheese and baked until golden brown. It is an ideal comfort food for busy weeknights.
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups broccoli florets, cut into bite-sized pieces
- ⅓ cup prepared basil pesto
- 1½ cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese, divided
- 1½ cups shredded mozzarella cheese, divided
- ½ teaspoon red pepper flakes
- ½ cup Italian breadcrumbs
- 2 tablespoons melted butter
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until 2 minutes less than al dente, about 8 minutes. Reserve 1 cup pasta water, then drain and set aside.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.
- Add diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add broccoli florets to the skillet and cook for 3-4 minutes until bright green and crisp-tender. Pour in heavy cream, milk, and pesto, stirring to combine.
- Reduce heat to medium-low and stir in ¾ cup Parmesan cheese and 1 cup mozzarella cheese until melted and smooth. Add the cooked pasta and toss to coat, adding reserved pasta water if needed to thin the sauce.
- Transfer mixture to the prepared baking dish if not using an oven-safe skillet. Top with remaining Parmesan and mozzarella cheese.
- Mix breadcrumbs with melted butter and sprinkle over the top. Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Let stand for 5 minutes before serving, then garnish with fresh basil leaves.
Notes
- Undercook the pasta slightly since it will continue cooking in the oven to prevent mushy noodles.
- Cut chicken and broccoli into uniform bite-sized pieces for even cooking.
- Reserve pasta water; the starchy liquid helps thin the sauce and makes it cling to the pasta.
- Let the baked pasta rest for 5 minutes after removing from the oven so the sauce thickens.
- Toast the breadcrumb topping under the broiler for the last 2 minutes for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F covered with foil for 15-20 minutes. Add a splash of milk or cream when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American