Description
Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting Italian-American casserole featuring tender penne pasta, juicy chicken, and steamed broccoli tossed in a luxurious basil pesto cream sauce. Baked until golden and bubbly, this dish offers a perfect balance of creamy, cheesy, and herbaceous flavors, making it an ideal easy weeknight dinner or meal prep option.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces penne pasta
- 2 cups broccoli florets (lightly steamed)
Meat
- 2 cups cooked chicken (shredded or diced)
Sauce
- 1 cup basil pesto
- 1½ cups heavy cream
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup mozzarella or Parmesan cheese for topping
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Boil the penne pasta in salted water until al dente, typically about 9-11 minutes. Drain well and set aside to cool slightly.
- Make Pesto Cream Sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Stir in 1½ cups heavy cream and 1 cup basil pesto, then reduce heat to a simmer. Cook for 3–4 minutes until the sauce thickens slightly. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes if using.
- Combine Ingredients: In a large bowl, mix the cooked pasta, shredded or diced chicken, steamed broccoli florets, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Pour the pesto cream sauce over this mixture and stir gently until everything is evenly coated with the creamy sauce.
- Assemble and Bake: Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle the remaining ½ cup mozzarella or Parmesan cheese over the top. Place the dish in the preheated oven and bake for 20–25 minutes, until the casserole is hot throughout, bubbly, and the cheese on top is golden brown.
- Rest and Serve: Remove the pasta bake from the oven and allow it to cool slightly for about 5 minutes before serving to let the flavors meld and make it easier to portion.
Notes
- Use rotisserie chicken for a quicker prep and added flavor.
- Swap broccoli for spinach or peas for variation and to suit your taste.
- For a lighter dish, substitute half-and-half for heavy cream to reduce richness and calories.
- To make gluten-free, use gluten-free penne pasta.
