Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
Level up your pesto pasta experience with this easy twenty-minute pasta recipe. It is made with a few simple ingredients and ready in no time. The addition of pesto and Parmesan takes this already amazing dish to the top!
Easy to make, hearty, and one of the most requested weeknight dinners – this pesto chicken and broccoli pasta is a must and for keeps! Packed with garlic, Parmesan, pesto, and chicken plus broccoli, this will easily make it to your top favorite weeknight dinner.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Ingredients
2 chicken breasts, sliced into ½” strips
1 tbsp olive oil
2 c. broccoli florets frozen or fresh
4 cloves garlic, minced
1/2 onion minced
1 c. light cream
1/4 c. pesto
1/4 grated Parmesan cheese
4 c. al dente pasta, drained
1/2 tsp salt
1/4 tsp pepper or to taste
How to make Easy 20 minute Pesto Chicken and Broccoli Pasta
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water. A minute before turning the heat off, add the broccoli. Then, drain and set aside.
Step 2: In the meantime, heat 1 tbsp oil into a large pan. Add the onion once the oil is hot and cook for about 3 to 4 minutes or until golden brown. Next, add the garlic and continue to cook for a couple of seconds before adding the sliced chicken. To taste, season with salt and pepper. Cook for another 5 to 7 minutes or until the chicken has browned.
Step 3: To the pan, add the Parmesan along with the cream, pesto, and salt & pepper. Let everything simmer for about 2 to 3 minutes. Then, toss in the cooked pasta and broccoli. Continue to simmer for an additional 2 to 3 minutes.
Step 4: When done, take the pan off the heat and serve the pesto chicken and broccoli pasta right away garnished with extra Parmesan. Enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 467 kcal | Carbohydrates: 34g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 595mg | Potassium: 660mg | Fiber: 3g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 44mg | Calcium: 87mg | Iron: 2mg
Ingredients
- 2 chicken breasts, sliced into ½” strips
- 1 tbsp olive oil
- 2 c. broccoli florets frozen or fresh
- 4 cloves garlic, minced
- 1/2 onion minced
- 1 c. light cream
- 1/4 c. pesto
- 1/4 grated Parmesan cheese
- 4 c. al dente pasta, drained
- 1/2 tsp salt
- 1/4 tsp pepper or to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water. A minute before turning the heat off, add the broccoli. Then, drain and set aside.
Step 2: In the meantime, heat 1 tbsp oil into a large pan. Add the onion once the oil is hot and cook for about 3 to 4 minutes or until golden brown. Next, add the garlic and continue to cook for a couple of seconds before adding the sliced chicken. To taste, season with salt and pepper. Cook for another 5 to 7 minutes or until the chicken has browned.
Step 3: To the pan, add the Parmesan along with the cream, pesto, and salt & pepper. Let everything simmer for about 2 to 3 minutes. Then, toss in the cooked pasta and broccoli. Continue to simmer for an additional 2 to 3 minutes.
Step 4: When done, take the pan off the heat and serve the pesto chicken and broccoli pasta right away garnished with extra Parmesan. Enjoy!
