Ingredients
Scale
Let’s gather our ingredients! Here’s what you’ll need for your Creamy Pesto Chicken and Broccoli Pasta Bake:
- 8 oz penne pasta
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon olive oil
Feel free to mix and match! You can use leftover chicken or even rotisserie chicken to save time. And if your kids aren’t fond of broccoli, you can swap it for their favorite veggie!
Instructions
- Boil salted water, cook penne pasta until al dente, then drain.
- Steam broccoli florets until bright green and tender, about 3-5 minutes.
- In a large bowl, mix pasta, chicken, broccoli, heavy cream, pesto, salt, and pepper.
- Preheat oven to 350°F (175°C) and grease a baking dish with olive oil. Pour in the mixture and top with mozzarella and Parmesan.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- Use leftover or rotisserie chicken for quicker prep.
- Substitute broccoli with your children’s favorite vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg