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–+ servings

Creamy Pesto Chicken and Broccoli Pasta Bake

A deliciously creamy pasta bake featuring tender chicken, fresh broccoli, and a rich pesto sauce, topped with melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Penne Pasta or any pasta of choice
  • 2 cups Broccoli Florets fresh or frozen
Chicken and Sauce
  • 2 cups Cooked Chicken shredded or diced
  • 1 cup Pesto Sauce store-bought or homemade
  • 1 cup Heavy Cream for creaminess
  • 1 cup Grated Parmesan Cheese plus extra for topping
Toppings
  • 1 cup Shredded Mozzarella Cheese for topping
  • 1 tsp Italian Seasoning optional for extra flavor

Method
 

Prepare the Pasta and Broccoli
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, cook the penne pasta according to package instructions until al dente. Add the broccoli florets during the last 2 minutes of cooking.
  3. Drain the pasta and broccoli in a colander and set aside.
Make the Creamy Pesto Sauce
  1. In a mixing bowl, combine the cooked chicken, pesto sauce, heavy cream, and grated Parmesan cheese. Mix well until combined.
Combine and Bake
  1. In a large baking dish, combine the drained pasta and broccoli with the creamy pesto sauce. Mix until everything is evenly coated.
  2. Sprinkle the shredded mozzarella cheese and Italian seasoning on top.
  3. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serve
  1. Remove from the oven and let cool for a few minutes before serving. Enjoy your creamy pesto chicken and broccoli pasta bake!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gFiber: 3gSugar: 2g

Notes

Feel free to add other vegetables like bell peppers or spinach for extra nutrition.

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