Creamy Pesto Chicken Broccoli Pasta Bake Delight for Cozy Nights

A comforting dish combining chicken, broccoli, and pasta in a creamy pesto sauce, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 portions

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Base

8 oz Penne or Fusilli Pasta Cooked
2 cups Cooked Chicken Diced or shredded

For the Veggies

2 cups Fresh Broccoli Florets Blanched for 2-3 minutes

For the Creamy Sauce

1 cup Pesto Sauce Store-bought or homemade
1 cup Heavy Cream Lower-fat option if desired
1 tsp Garlic Powder Or fresh minced garlic

For the Cheesy Topping

1 cup Mozzarella Cheese Shredded
1/4 cup Grated Parmesan Cheese Freshly grated

For Seasoning

to taste Salt
to taste Pepper

Equipment

Oven
large mixing bowl
Greased 9x13 inch baking dish
Pot for blanching

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your tools.
Bring a pot of salted water to a boil, add broccoli florets, and blanch for 2-3 minutes.
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, pesto, cream, garlic powder, salt, and pepper.
Transfer the mixture to a greased baking dish and spread evenly.
Sprinkle mozzarella and Parmesan cheese on top.
Bake for 25-30 minutes until cheese is bubbly and lightly browned.
Allow to cool for a few minutes, then slice and serve.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

This dish reheats beautifully and works great as leftovers.

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