If you are looking for a dish that hugs you back with every bite, this Creamy Pesto Chicken and Broccoli Pasta Bake Recipe is exactly what your dinner table needs. Imagine tender pasta swimming in a velvety Alfredo and pesto sauce, generously studded with juicy chicken and vibrant broccoli florets, all topped with a golden, bubbly cheese crust. It’s the perfect blend of comforting creaminess, fresh herbal notes, and wholesome ingredients that effortlessly makes weeknight dinners feel special. This recipe will quickly become your go-to when you want something hearty, flavorful, and incredibly satisfying.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the creamy sauces that bind everything together to the fresh broccoli that adds a pop of color and nutrition. Each element is simple but essential, working in harmony to create a dish bursting with flavor and perfect textures.
- 12 oz pasta (penne or rotini): The perfect shape to hold onto all that creamy sauce and capture every delicious bite.
- 2 cups broccoli florets (chopped): Adds a fresh, slightly crunchy contrast that brightens the dish and boosts nutrients.
- 2 cups cooked chicken (shredded or cubed): Provides the hearty protein punch to keep everyone satisfied.
- 1 ½ cups Alfredo sauce: Rich and creamy, this is the luscious base of the bake’s signature smoothness.
- ½ cup basil pesto: Brings the vibrant, herby depth that makes this pasta bake uniquely flavorful.
- 1 cup shredded mozzarella cheese: Melts into gooey, stretchy goodness, making every bite irresistible.
- ½ cup grated Parmesan cheese: Adds nutty, savory notes that elevate the entire dish.
- ¼ teaspoon salt: Balances the flavors perfectly without overpowering the freshness.
- ¼ teaspoon black pepper: Provides a subtle warmth to round out the creaminess.
- Optional: ¼ teaspoon red pepper flakes: For a gentle spicy kick that wakes up the palate.
- Fresh basil for garnish: Adds a fragrant, fresh touch just before serving.
How to Make Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking while ensuring an even bake. This little prep step sets the stage for your casserole’s perfect texture and ease of serving later on.
Step 2: Cook Pasta and Broccoli Together
Boil your pasta in salted water according to package directions for that perfect bite. When you have just 2 to 3 minutes left, toss in the broccoli florets so they become tender yet still retain a satisfying snap. Drain everything and set aside—this simple technique helps blend flavors beautifully while keeping the broccoli vibrant.
Step 3: Combine the Creamy Mixture
In a large mixing bowl, bring it all together by combining the cooked pasta and broccoli with shredded or cubed chicken, Alfredo sauce, basil pesto, salt, pepper, and if you like a touch of heat, those red pepper flakes. Stir in half of the mozzarella and Parmesan cheeses to infuse the sauce with cheesy richness before baking.
Step 4: Assemble and Bake
Transfer your creamy pasta mixture into the prepared baking dish, spreading it evenly. Top with the remaining mozzarella and Parmesan cheese for that golden bubbly crust we all crave. Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden on top. Let your bake rest for 5 minutes after coming out of the oven so it can set perfectly before serving.
How to Serve Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Garnishes
Finishing with fresh basil leaves not only brightens the dish aesthetically but also adds a fragrant herbal punch that enhances the pesto flavors beautifully. A sprinkle of extra Parmesan just before serving can also bring a nice touch of savory depth.
Side Dishes
This pasta bake shines on its own but pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to contrast the rich creaminess. Garlic bread or a warm baguette is another fantastic side, perfect for scooping up any leftover sauce.
Creative Ways to Present
For a fun family meal, serve it straight from the baking dish so everyone can dig in communally. Or, for a more formal presentation, portion individual servings into oven-safe ramekins and bake them until bubbling for personal-sized creamy pesto chicken and broccoli pasta bakes that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Chicken and Broccoli Pasta Bake Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more, making your meal prep taste better the next day.
Freezing
This pasta bake freezes very well. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to maintain that creamy texture and prevent dryness.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes until heated through and bubbly, or microwave individual servings with a cover to retain moisture. Either way, you’ll get that comforting creaminess back in no time.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! Penne and rotini are great because their shapes trap the sauce nicely, but feel free to use fusilli, rigatoni, or even shells depending on what you have on hand. Just adjust cooking times as needed.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and add extra vegetables like mushrooms, zucchini, or sun-dried tomatoes to keep it hearty and satisfying. The creamy pesto and Alfredo sauce make it rich enough to stand on its own.
What’s the best way to ensure the broccoli doesn’t get mushy?
Adding the broccoli near the end of the pasta’s cooking time and draining as soon as it’s tender-crisp helps maintain a nice texture. This little timing trick ensures the broccoli remains vibrant and perfectly cooked after baking.
Can I make the sauces from scratch?
Of course! Homemade Alfredo and basil pesto can elevate this recipe even more with fresh flavors. But store-bought versions work just as well and save time when you’re busy.
How spicy is the recipe with red pepper flakes?
The optional ¼ teaspoon red pepper flakes adds just a gentle warmth that complements the creaminess without overpowering. Adjust the quantity to suit your heat preference or leave them out entirely for a milder version.
Final Thoughts
This Creamy Pesto Chicken and Broccoli Pasta Bake Recipe is one of those dishes that feels like a warm hug on a plate, packed with both comfort and fresh flavor. Whether you’re cooking for your family or hosting friends, it’s a surefire way to impress without any stress. I hope you enjoy making and sharing this luscious pasta bake as much as I do because it truly brings joy with every cheesy, creamy forkful!
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Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting and hearty casserole featuring tender chicken, nourishing broccoli, and pasta enveloped in a rich Alfredo and basil pesto sauce. Topped with melted mozzarella and Parmesan, it makes a perfect family-friendly dinner that’s both flavorful and easy to prepare.
Ingredients
Dry Ingredients
- 12 oz pasta (penne or rotini)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Produce
- 2 cups broccoli florets (chopped)
- fresh basil for garnish
Proteins
- 2 cups cooked chicken (shredded or cubed)
Sauces & Dairy
- 1 ½ cups Alfredo sauce
- ½ cup basil pesto
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Cook Pasta and Broccoli: Boil salted water and cook the pasta according to package instructions. Add the broccoli florets during the last 2–3 minutes of cooking to ensure they stay crisp-tender. Drain both and set aside.
- Combine Ingredients: In a large bowl, mix the cooked pasta and broccoli with shredded or cubed chicken, Alfredo sauce, basil pesto, salt, black pepper, and red pepper flakes if using. Then gently fold in half of the mozzarella and Parmesan cheese to evenly distribute them through the mixture.
- Assemble the Bake: Transfer the combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheeses on top for a golden, cheesy crust.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese has melted, is bubbly, and the top has a light golden color.
- Rest and Garnish: Allow the dish to rest for 5 minutes after baking to let it set. Garnish with fresh basil leaves before serving for a fresh herbal note.
Notes
- For convenience, use rotisserie chicken to save time on cooking and shredding.
- Substitute with homemade or light Alfredo sauce to customize flavor and creaminess.
- Add extra vegetables such as spinach or mushrooms to increase nutritional value and variety.
