This creamy pesto pasta with chicken and broccoli is an easy dinner made with tender browned chicken, short pasta, crisp-tender broccoli, basil pesto, cream, garlic, and Parmesan. It serves four and takes about 15 minutes to prepare plus 20–25 minutes to cook, making it a practical 35–40-minute meal for a busy evening.
Every forkful brings together a silky, basil-scented sauce, savory Parmesan, juicy chicken, and bright broccoli tucked into pasta that holds onto every drop. The reserved pasta water is the key to a glossy sauce that coats the noodles without becoming heavy or oily.
Jump to RecipeWhy You’ll Love This Recipe
This dinner has the comfort of a creamy pasta bake without requiring the oven or a long list of steps. The chicken cooks in one skillet while the pasta and broccoli share the same pot, so the meal comes together with very little cleanup.
Short pasta shapes such as penne and fusilli are especially useful here because their ridges and curves catch the pesto sauce. Broccoli adds color, freshness, and a tender bite that keeps the rich cream sauce from feeling one-dimensional.
The flavor profile is familiar but full of contrast: sweet, grassy basil pesto meets nutty Parmesan, fragrant garlic, mild black pepper, and juicy golden chicken. If creamy chicken dinners are a favorite in your home, you may also enjoy this garlic thyme chicken for another skillet-friendly option.
Ingredients You’ll Need
The ingredient list is short, but each item has a clear purpose. Use heavy cream for the richest sauce or half-and-half for a lighter texture that still feels creamy.
- Pasta: Choose 12 ounces of penne, fusilli, or another short shape.
- Chicken: One pound of boneless, skinless chicken breasts cut into evenly sized 1-inch pieces helps every piece cook at the same rate.
- Broccoli: Three cups of fresh or frozen florets work well. Add them to the pasta water near the end so they remain bright and tender.
- Sauce ingredients: Basil pesto, cream or half-and-half, garlic, and finely grated Parmesan create the creamy coating.
- Seasonings: Olive oil, kosher salt, black pepper, optional red pepper flakes, and optional lemon juice round out the dish.
Prepared basil pesto is convenient, though a refrigerated pesto with a fresh basil aroma is especially good. Grate the Parmesan finely so it melts into the warm sauce instead of sitting in clumps.
For another rich, spoonable idea to serve alongside vegetables or warm bread, browse this creamy beer cheese recipe.
How to Make It Step-by-Step
Step 1: Bring a large pot of water to a rolling boil and salt it generously. Cook the pasta according to the package directions until al dente, then add the broccoli during the last 2–3 minutes so both ingredients finish together.
Step 2: Before draining, scoop out at least 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and broccoli thoroughly, but do not rinse them because the surface starch helps the sauce cling.
Step 3: While the pasta cooks, season the chicken with about 1/4 teaspoon of the kosher salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat, then arrange the chicken so the pieces have room to brown rather than steam.
Step 4: Cook the chicken for 5–7 minutes, stirring occasionally, until the outside is browned and the thickest pieces reach 165°F. If your skillet is small, cook in batches so the chicken develops color and remains juicy.
Step 5: Reduce the heat to medium and add the minced garlic to the skillet. Stir for about 30 seconds, just until its aroma opens up, then immediately continue to the cream so the garlic does not scorch.
Step 6: Pour in the heavy cream or half-and-half and bring it to a gentle simmer. Keep the heat moderate and avoid a vigorous boil, which can make a dairy-based sauce look separated.
Step 7: Stir in the basil pesto and finely grated Parmesan over low heat. For the freshest pesto flavor, you can remove the skillet from the burner before adding the pesto, then stir until the sauce is evenly blended.
Step 8: Add the drained pasta and broccoli to the skillet and toss until every piece is coated. Pour in reserved pasta water 1 tablespoon at a time, tossing after each addition, until the sauce looks glossy and flows easily around the pasta.
Step 9: Taste the finished dish before adding more salt because pesto and Parmesan can already be well seasoned. Add the optional lemon juice for brightness or red pepper flakes for gentle heat, then serve immediately with extra Parmesan.
If you prefer pressure-cooker meals, compare the creamy pasta approach with this Instant Pot chicken pasta for another weeknight dinner direction.
Chef Tips for the Best Pesto Pasta
Cut the chicken into pieces that are as close to 1 inch as possible. Uniform pieces cook evenly, while very small pieces can dry out before the larger pieces are safe to eat.
Do not skip the reserved pasta water. The starch helps the cream, pesto, and Parmesan come together into a sauce that clings to the pasta instead of pooling at the bottom of the skillet.
Keep pesto away from prolonged high heat. Stir it in over low heat or after taking the skillet off the burner to preserve its fresh basil character and reduce the chance of the pesto oil separating.
Use a wide skillet for the final toss. More surface area gives the pasta, broccoli, chicken, and sauce room to mix thoroughly without crushing the florets.
Easy Variations and Substitutions
Frozen broccoli can go directly into the boiling pasta water during the final 2–3 minutes. Fresh broccoli works the same way, although larger florets may need to be cut into smaller, bite-sized pieces.
For a thicker sauce, some versions replace part of the cream with 2–4 ounces of cream cheese. Add it with the cream and stir until smooth, then continue with the pesto and Parmesan.
Rotisserie chicken is another useful shortcut. Replace the raw chicken with about 2 cups of shredded cooked chicken and add it with the pesto so it warms without becoming dry.
To change the balance, use lemon juice for a brighter finish or red pepper flakes for a mild spark. The base recipe remains the same, so you can adjust the final flavor at the table.
For a more oven-friendly broccoli and chicken dinner, this broccoli chicken casserole is a comforting alternative.
Storage, Reheating, and Serving
Transfer leftovers to an airtight container and refrigerate them promptly. The pasta will absorb some sauce as it sits, so the texture is best when reheated gently rather than aggressively.
Reheat individual portions in the microwave in short intervals, stirring between each one, or warm them in a skillet over low heat. Add a small splash of water, cream, or milk to loosen the sauce, and finish with Parmesan.
Serve the pasta hot with extra Parmesan and, if desired, a small pinch of red pepper flakes. A simple green salad or warm crusty bread complements the creamy dish without competing with the basil pesto.
When you are in the mood for a classic comfort-food dinner rather than pasta, keep this easy chicken pot pie recipe on your meal plan.
Creamy Pesto Pasta with Chicken and Broccoli
Ingredients
Method
- Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente, adding the broccoli during the final 2–3 minutes. Reserve at least 1/2 cup pasta water, then drain the pasta and broccoli.
- Season the chicken pieces with about 1/4 teaspoon kosher salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through to 165°F.
- Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds, just until fragrant, taking care not to let it brown.
- Pour in the cream or half-and-half and bring it just to a gentle simmer. Do not let the mixture boil vigorously, since a moderate temperature helps keep the sauce smooth.
- Stir in the pesto and Parmesan, then add the drained pasta and broccoli. Toss everything together until the sauce coats the chicken, vegetables, and pasta.
- Add reserved pasta water 1 tablespoon at a time until the sauce is glossy and creamy. Taste and adjust the salt, then add lemon juice or red pepper flakes if desired and serve with extra Parmesan.
Notes
Final Thoughts
Creamy pesto pasta with chicken and broccoli is the kind of dinner that feels special while relying on straightforward ingredients and a dependable method. The chicken brings savory substance, broccoli adds freshness, and the pesto-Parmesan cream sauce ties every bite together.
Remember the three details that make the biggest difference: brown the chicken without crowding the skillet, reserve the starchy pasta water, and add the pesto gently over low heat. With those steps in place, you will have four generous servings of glossy, comforting pasta ready in about 35–40 minutes.
Serve it straight from the skillet with extra Parmesan while the sauce is at its creamiest. This recipe is easy enough for a weeknight and satisfying enough to become a regular dinner favorite.