Creamy Chicken Pesto Pasta

I’ve got a recipe that’s about to become your new kitchen superstar: Creamy Pesto Pasta and Broccoli. Yup, you heard that right – we’re talking velvety, dreamy sauce, perfectly cooked pasta, vibrant green broccoli, and a dash of pesto pizzazz. Whether you’re cooking up a storm on a busy weeknight or inviting friends over for some good ol’ comfort food, this dish has your back. So, aprons on and spatulas ready, it’s time to dive into a bowl of pure, unadulterated yum! 🍝🥦🌟

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@melissajorealrecipes

Chicken pesto Pasta! 1 lb penne pasta 1 head of broccoli, chopped into florets 1 tbsp olive oil 1 tbsp butter 1 small onion, finely chopped 6 cloves of garlic, minced 2-3 chicken breasts, chopped into cubes Chicken seasoning: 1 tsp garlic powder, Italian seasoning, paprika, salt, and pepper each 1 pint heavy cream 1/3 cup grated Pecorino Romano Cheese 1/4 cup pesto Salt and cracked black pepper, to taste. #pesto #pastarecipe #chickenbreastrecipe #easydinner

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Melissa Jo

Creamy Chicken Pesto Pasta

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You get penne pasta, head of broccoli, and small onion in every tasty bite of this Creamy Chicken Pesto Pasta main course.

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Prep Time 35 minutes mins

Cook Time 24 minutes mins

Course: Main Course

Cuisine: Italian

Ingredients

  

• 1 lb penne pasta
• 1 head of broccoli chopped into florets
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion finely chopped
• 6 cloves of garlic minced
• 2-3 chicken breasts chopped into cubes
• Chicken seasoning: 1 tsp garlic powder Italian seasoning, paprika, salt, and pepper each
• 1 pint heavy cream
• 1/3 cup grated Pecorino Romano Cheese
• 1/4 cup pesto
• Salt and cracked black pepper to taste

Method

 

Boil Pasta and Broccoli:

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook until al dente, following the package instructions.
3. About two minutes before the pasta is done, add the broccoli florets to the boiling water. This will blanch the broccoli, giving it a vibrant color and preserving its crunchiness. Drain both pasta and broccoli and set aside.

Saute Chicken and Aromatics:

1. In a pan with high sides, heat olive oil and butter over medium-high heat.
2. Add the chopped chicken and sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Saute the chicken until it turns a light golden color. Push the chicken to the edge of the pan to create space in the center.

Sauté Onion and Garlic:

1. In the center of the pan, add the finely chopped onion and minced garlic.
2. Season with a pinch of salt and cracked black pepper.
3. Saute until the onion is translucent and the garlic is fragrant.

Create Creamy Base:

1. Combine the sauteed chicken with the onion and garlic mixture.
2. Pour in the heavy cream and bring the mixture to a gentle boil.
3. Stir in the pesto to infuse the sauce with its vibrant flavor.

Thicken the Sauce:

1. Gradually sprinkle in the grated Pecorino Romano Cheese while stirring constantly.
2. Allow the sauce to simmer on low heat until it thickens to your desired consistency.Add more alt and pepper if needed.

Combine and Serve:

1. Add the cooked penne pasta and blanched broccoli to the creamy sauce.
2. Gently toss everything together to coat the pasta and broccoli evenly with the luscious sauce.

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