Enjoy a healthy and flavorful meal with Broccoli Chicken Pesto Pasta. This dish combines tender chicken, vibrant broccoli, and perfectly cooked pasta, all tossed in a rich, homemade basil pesto sauce. Perfect for a weeknight dinner or a special occasion, this recipe is easy to prepare and packed with nutrients.
Why You’ll Love This Recipe
You’ll love Broccoli Chicken Pesto Pasta for its combination of fresh, vibrant flavors and hearty ingredients. The pesto adds a burst of aromatic basil and garlic, while the chicken and broccoli provide protein and essential vitamins. This dish is quick to make, making it ideal for busy nights, yet it’s delicious and elegant enough for entertaining.
Expert Tips and Tricks
- Use Fresh Ingredients: Fresh basil, garlic, and Parmesan make a significant difference in the flavor of the pesto.
- Cook Pasta Al Dente: Ensure the pasta is cooked al dente to maintain a firm texture that holds up well with the sauce.
- Blanch Broccoli: Blanch the broccoli in the pasta water for a few minutes to keep it vibrant and tender-crisp.
- Cook Chicken Properly: Sear the chicken until golden brown and cooked through for the best texture and taste.
- Reserve Pasta Water: Save a cup of pasta water before draining to adjust the consistency of the sauce if needed.
Recipe Variations and Possible Substitutions
- Different Nuts: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor in the pesto.
- Vegetarian Option: Omit the chicken and add more vegetables like cherry tomatoes, zucchini, or bell peppers.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto for a bit of heat.
- Different Proteins: Use shrimp, turkey, or even tofu instead of chicken for variety.
Serving and Pairing Suggestions
Serve Broccoli Chicken Pesto Pasta with a side of garlic bread or a fresh green salad for a complete meal. Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For dessert, consider serving a light option like lemon sorbet or fresh fruit salad.
Storage and Reheating Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of chicken broth or water to maintain the sauce’s consistency.
- Freezing: While the pesto sauce can be frozen, it’s best to prepare the pasta fresh to maintain its texture.
Recipe FAQs
Can I use store-bought pesto? Yes, store-bought pesto works if you’re short on time, but homemade pesto offers a fresher flavor.
What type of pasta works best? Any pasta shape can be used, but penne, fusilli, or spaghetti are great choices for holding the pesto sauce.
How do I prevent the pesto from turning brown? Add a little lemon juice to the pesto to help maintain its vibrant green color.
Can I make this dish ahead of time? Yes, you can prepare the pesto and cook the chicken in advance. Cook the pasta and assemble the dish just before serving.
How can I make this dish dairy-free? Use a dairy-free Parmesan alternative and substitute the cheese in the pesto with nutritional yeast.
Broccoli Chicken Pesto Pasta
Savor the vibrant flavors of Broccoli Chicken Pesto Pasta, featuring tender chicken, al dente pasta, and fresh broccoli tossed in a rich homemade basil pesto sauce. This quick and delicious dish is perfect for any occasion and sure to impress.
Ingredients
For the Pesto
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, to maintain color)
For the Broccoli Chicken Pasta
- 1 lb pasta (penne, fusilli, or spaghetti)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup pasta water (reserved)
Instructions
- Prepare the Pesto: In a food processor, combine the basil, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt, pepper, and lemon juice, if using. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain the rest. Set pasta aside.
- Cook the Chicken: While the pasta is cooking, season the chicken pieces with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from heat.
- Combine Pasta and Chicken: In the skillet with the chicken, add the cooked pasta. Pour the pesto sauce over the pasta and chicken, stirring to combine. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Serve: Transfer to serving plates and garnish with extra grated Parmesan cheese and fresh basil leaves if desired. Serve immediately.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 840Total Fat: 50gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 107mgSodium: 496mgCarbohydrates: 48gFiber: 6gSugar: 2gProtein: 50g
