Chicken Broccoli Pesto
Elevate your weeknight dinner routine with this vibrant and flavorful Chicken Broccoli Pesto recipe! Tender slices of seared chicken pair perfectly with crisp-tender broccoli, al dente pasta, and a homemade basil pesto that’s rich with Parmesan, garlic, and a hint of zesty lemon. Made with fresh, wholesome ingredients, this recipe strikes the perfect balance between comforting and nutritious. Ready in just 40 minutes, it’s an easy meal that doesn’t compromise on taste. Whether served as a quick family dinner or a meal to impress guests, this dish will become your go-to for its creamy, herbaceous flavors and versatility. Perfect for fans of pesto pasta dishes, it can be customized with your choice of pasta shape for a truly personalized touch.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Chicken breasts
- 3 cups Broccoli florets
- 12 ounces Pasta (penne, fusilli, or spaghetti)
- 2 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts (or walnuts as a substitute)
- 2 pieces Garlic cloves, minced
- 0.5 cups Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice (optional)
Directions
Step 1
Bring a large pot of salted water to boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 2
While the pasta cooks, steam or blanch the broccoli florets for 3-4 minutes until tender but still bright green. Drain and set aside.
Step 3
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Season the chicken breasts with salt and pepper on both sides, then cook for 6-8 minutes per side or until fully cooked and golden brown. Remove from the skillet and allow to rest before slicing thinly.
Step 4
To make the pesto, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, salt, and black pepper in a food processor. Pulse several times to combine the ingredients.
Step 5
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto sauce. Adjust seasoning and add the optional lemon juice for brightness if desired.
Step 6
Return the skillet used for the chicken to medium heat and add the cooked broccoli, sliced chicken, pasta, and pesto sauce. Mix everything together, adding a few tablespoons of reserved pasta water at a time to loosen the sauce to your desired consistency.
Step 7
Cook for 2-3 minutes, stirring well, until everything is coated evenly and heated through.
Step 8
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
| Serving size | (1201.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2466.2 |
| Total Fat 159.9g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 326mg | 0% |
| Sodium 3381.3mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 7.3g | |
| Protein 155.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 694.5mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 433.7mg | 0% |
Source of Calories