Description
A comforting oven-baked pasta dish combining tender chicken, vibrant broccoli, and a rich, creamy pesto sauce topped with melted cheese.
Ingredients
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Pasta – 400 g (14 oz) penne or rotini
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Chicken breast – 500 g (1.1 lb), cubed
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Broccoli florets – 300 g (about 3 cups)
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Olive oil – 2 tablespoons
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Garlic – 3 cloves, minced
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Heavy cream – 360 ml (1½ cups)
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Cream cheese – 120 g (4 oz)
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Basil pesto – 180 g (¾ cup)
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Mozzarella cheese – 200 g (2 cups), shredded
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Parmesan cheese – 60 g (½ cup), grated
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
Instructions
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Cook pasta until al dente, drain, and set aside.
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Lightly steam broccoli until just tender.
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Cook chicken in olive oil until fully cooked.
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Prepare creamy sauce with garlic, cream, cream cheese, and pesto.
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Combine pasta, chicken, broccoli, and sauce.
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Transfer to baking dish and top with cheeses.
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Bake at 190°C (375°F) for 25–30 minutes until golden and bubbly.
Notes
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Let the pasta bake rest for a few minutes before serving for best texture.
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Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes