Pesto was invented in 1863 Genoa using only marble mortars—metal blades destroy the basil's cell structure completely.
One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake
Dive into a comforting bowl of our One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake! Bursting with savory chicken, vibrant broccoli, and a rich, cheesy pesto sauce, this dish brings together all your favorites in one easy-to-make masterpiece. Get ready for a delightful dinner that’s as simple to prepare as it is satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This bastardized Italian-American comfort bomb was born in 1980s suburban kitchens when Italian immigrants' grandchildren discovered Campbell's Soup convenience culture—traditional pesto pasta got hijacked by casserole-obsessed American housewives who threw everything into one pan, added a mountain of mozzarella, and created something that would make a Genovese nonna weep into her mortar and pestle while secretly admitting it's bloody brilliant.
Regional Twist
In Rome's Trastevere district, they ditch the mozzarella for aged pecorino Romano and swap the sun-dried tomatoes for fresh cherry tomatoes, creating a sharper, more acidic bite that cuts through the cream.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1-2 cups (237 ml) cooked broccoli
- 2 cups (473 ml) heavy cream
- 2 cups (473 ml) mozzarella
- 2 cups (473 ml) parmesan cheese
- to taste unit parsley
- 1 lb (454 g) pasta
- 1 cup (118 ml) pesto
- 2 handfuls spinach
- 1 cup (79 ml) sun-dried tomatoes
- to taste unit tony's seasoning
- ½ unit yellow onion
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 1 lb (454 g) chicken
- 5-6 cups (1.2 L) chicken broth
- garlic (to taste)
- to taste unit oregano
- to taste unit paprika
- salt (to taste)
👨🍳 Instructions
- 1
Preheat oven to 350F.
- 2
In a large (oven-safe) saucepan or dutch oven, heat about 1 tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bite-sized pieces.
- 3
In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes. Throw in your garlic and stir for another 30 seconds.
- 4
Pour in your chicken broth, season with a pinch of salt, stir, and bring to a simmer.
- 5
Once simmering, pour in your pasta. Stir, cover, and simmer until pasta is cooked through, about 15-25 minutes.
- 6
Once your pasta is cooked, pour in your heavy cream and stir. Simmer for a couple of minutes.
- 7
Reduce heat to medium/low. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Stir until melted.
- 8
Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.
- 9
Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.
- 10
Sprinkle with fresh parsley and enjoy!
💡 Pro Tips
- ✓Cook pasta to 85% doneness (2-3 minutes under package time) since it will continue cooking in the oven and absorb liquid, preventing mushy texture.timing85% doneness
- ✓Maintain cream temperature below 180°F when adding cheese to prevent proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique180°F maximum
- ✓Use a 4:1 ratio of chicken broth to pasta by weight because pasta absorbs 2-2.5 times its weight in liquid during cooking.ingredient4:1 ratio by weight
- ✓Blanch broccoli for exactly 90 seconds in salted boiling water then shock in ice bath to preserve bright color and prevent overcooking during the bake.timing90 seconds
- ✓Reserve 1/2 cup pasta cooking liquid before draining because the starchy water helps bind the pesto and prevents sauce separation at 15-20% starch concentration.technique15-20% starch concentration
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pesto was invented in 1863 Genoa using only marble mortars—metal blades destroy the basil's cell structure completely.
One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake
Dive into a comforting bowl of our One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake! Bursting with savory chicken, vibrant broccoli, and a rich, cheesy pesto sauce, this dish brings together all your favorites in one easy-to-make masterpiece. Get ready for a delightful dinner that’s as simple to prepare as it is satisfying!
The Story
This bastardized Italian-American comfort bomb was born in 1980s suburban kitchens when Italian immigrants' grandchildren discovered Campbell's Soup convenience culture—traditional pesto pasta got hijacked by casserole-obsessed American housewives who threw everything into one pan, added a mountain of mozzarella, and created something that would make a Genovese nonna weep into her mortar and pestle while secretly admitting it's bloody brilliant.
Regional Twist
In Rome's Trastevere district, they ditch the mozzarella for aged pecorino Romano and swap the sun-dried tomatoes for fresh cherry tomatoes, creating a sharper, more acidic bite that cuts through the cream.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1-2 cups (237 ml) cooked broccoli
- 2 cups (473 ml) heavy cream
- 2 cups (473 ml) mozzarella
- 2 cups (473 ml) parmesan cheese
- to taste unit parsley
- 1 lb (454 g) pasta
- 1 cup (118 ml) pesto
- 2 handfuls spinach
- 1 cup (79 ml) sun-dried tomatoes
- to taste unit tony's seasoning
- ½ unit yellow onion
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 1 lb (454 g) chicken
- 5-6 cups (1.2 L) chicken broth
- garlic (to taste)
- to taste unit oregano
- to taste unit paprika
- salt (to taste)
👨🍳 Instructions
- 1
Preheat oven to 350F.
- 2
In a large (oven-safe) saucepan or dutch oven, heat about 1 tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bite-sized pieces.
- 3
In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes. Throw in your garlic and stir for another 30 seconds.
- 4
Pour in your chicken broth, season with a pinch of salt, stir, and bring to a simmer.
- 5
Once simmering, pour in your pasta. Stir, cover, and simmer until pasta is cooked through, about 15-25 minutes.
- 6
Once your pasta is cooked, pour in your heavy cream and stir. Simmer for a couple of minutes.
- 7
Reduce heat to medium/low. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Stir until melted.
- 8
Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.
- 9
Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.
- 10
Sprinkle with fresh parsley and enjoy!
💡 Pro Tips
- ✓Cook pasta to 85% doneness (2-3 minutes under package time) since it will continue cooking in the oven and absorb liquid, preventing mushy texture.timing85% doneness
- ✓Maintain cream temperature below 180°F when adding cheese to prevent proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique180°F maximum
- ✓Use a 4:1 ratio of chicken broth to pasta by weight because pasta absorbs 2-2.5 times its weight in liquid during cooking.ingredient4:1 ratio by weight
- ✓Blanch broccoli for exactly 90 seconds in salted boiling water then shock in ice bath to preserve bright color and prevent overcooking during the bake.timing90 seconds
- ✓Reserve 1/2 cup pasta cooking liquid before draining because the starchy water helps bind the pesto and prevents sauce separation at 15-20% starch concentration.technique15-20% starch concentration