This Creamy Pesto Chicken and Broccoli Pasta Bake is everything you want in a cozy, comforting casserole—tender pasta tossed with juicy chicken, crisp broccoli, creamy Alfredo-pesto sauce, and plenty of melted cheese. Baked until golden and bubbling, it’s an easy family favorite that works perfectly for weeknight dinners or meal prep.
Ingredients
- 300g (10 oz) pasta (penne, rotini, or fusilli work well)
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups broccoli florets (blanched or steamed)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
- Optional: Red pepper flakes or lemon zest for extra flavor
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta in salted water until just shy of al dente (it will finish cooking in the oven). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add cream, pesto, Parmesan, salt, pepper, and a pinch of red pepper flakes (if using). Simmer for 2–3 minutes until slightly thickened.
- Stir in cooked chicken and broccoli, then fold in the drained pasta.
- Pour mixture into the prepared baking dish. Top with mozzarella cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Let sit for 5 minutes before serving. Garnish with fresh basil or lemon zest if desired.
Tips
- Cook pasta just until al dente: It will finish cooking in the oven and absorb some of the sauce.
- Blanch or steam broccoli briefly: This keeps it vibrant and prevents it from turning mushy.
- Use rotisserie chicken for convenience and extra flavor.
- Don’t overbake: Just bake until bubbling and golden to avoid drying out the pasta.
Variations and Substitutions
- Veggie-packed: Add sautéed mushrooms, sun-dried tomatoes, or spinach.
- Different protein: Use rotisserie chicken, cooked ground turkey, or even cooked shrimp.
- Cheese swap: Try provolone, Gruyère, or fontina instead of mozzarella for a twist.
- Make it gluten-free: Use gluten-free pasta and thicken the sauce with cornstarch instead of flour (if thickening is needed).
- Lighter option: Use light cream, low-fat cheese, and add more veggies for a healthier version.
FAQs
Can I use jarred pesto?
Yes! Store-bought pesto works great and saves time. Just taste and adjust salt since some are saltier than others.
Can I make this ahead of time?
Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes.
Can I freeze it?
Yes, freeze after assembling (unbaked). Cover tightly with foil and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes or until hot and bubbly.
What pasta shapes work best?
Short pasta with grooves like penne, fusilli, or rigatoni hold sauce well and are perfect for baking.
Serving Suggestions
- Pair with a crisp green salad and garlic bread for a well-rounded meal.
- Serve with roasted vegetables like zucchini, carrots, or asparagus.
- Add a glass of chilled white wine (like Sauvignon Blanc or Pinot Grigio) to elevate your dinner.
- Top with extra grated Parmesan or a drizzle of pesto before serving for added flavor.
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