Oh, the magic of pasta nights! When the days get long and the heart yearns for that perfect blend of comfort and zest, this creamy pesto pasta with chicken and broccoli steps in like an old friend – familiar yet full of surprises. Just imagine the creamy sauce mingling with the vibrant green of broccoli, all while the tender chicken whispers tales of cozy evenings.
Steps
- Begin by bringing a large pot of water to a boil. Add 8 oz of bowtie pasta and cook for 7-8 minutes until just tender. Add ½ lb of frozen broccoli florets and cook for an additional 2-3 minutes until the broccoli is tender. Drain both pasta and broccoli in a colander.
- While the pasta cooks, dice 1 lb of boneless, skinless chicken breast into ½-inch pieces. Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook them until they are white on the outside but still tender inside.
- Pour ½ cup of chicken broth into the skillet with the chicken, allowing it to heat through. Add 4 oz of cream cheese, cut into small pieces, and ? cup of basil pesto to the skillet.
- Stir continuously over medium heat until the cream cheese melts completely and blends smoothly with the pesto and broth. If it seems lumpy at first, continue stirring until it becomes creamy.
- Combine the drained pasta and broccoli with the creamy sauce in the skillet. Stir until everything is evenly coated in the sauce. If the sauce seems too thick, add a bit more chicken broth to achieve your desired consistency.
- Serve the dish hot, ensuring all ingredients are well mixed and covered with the creamy pesto sauce. Enjoy your meal!
Ingredients
- 8 oz bowtie pasta
- 8 oz frozen broccoli florets
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast
- 1/3 cup basil pesto
- 1/2 cup chicken broth
- 4 oz cream cheese
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! Any short pasta such as penne, rotini, or macaroni will work well. You can also use longer pasta like fettuccine or linguine, but mixing in the chicken and broccoli might be a bit trickier. Breaking the longer pasta in half before cooking can help.
- What kind of pesto is recommended for this dish?
- For this recipe, basil pesto from ALDI is a great choice due to its affordability. If ALDI isn’t accessible, Classico or Barilla brand pesto are also good budget-friendly options.
- Is there an alternative to using cream cheese?
- Yes, you can replace the cream cheese with ½ cup of heavy cream, or substitute both the chicken broth and cream cheese with 1 cup of half and half. The sauce will still be creamy but without the tangy taste of cream cheese. Consider adding a pinch of salt if you skip the chicken broth.
- How can I make this dish vegetarian?
- To make this dish vegetarian, simply increase the amount of broccoli and swap out the chicken broth for vegetable broth.
- What is the cooking process for the chicken in this recipe?
- Cut the chicken breast into ½-inch pieces. Cook them in a skillet with olive oil over medium heat until they’re white on the outside but still tender inside, as they will continue cooking with the other ingredients.
Tips
- Select the Right Pasta Shape: Consider using short pasta shapes such as penne or rotini, as they mix better with the chunky ingredients like chicken and broccoli. If you prefer longer pasta, like fettuccine, try breaking it in half before cooking for easier mixing.
- Adjust the Creaminess: If you’re not a fan of cream cheese, substitute with ½ cup heavy cream or use 1 cup half and half in place of both the cream cheese and chicken broth. This will create a creamy texture while adjusting the flavor profile.
- Vegetarian Option: To make this dish vegetarian-friendly, simply increase the broccoli portion and replace the chicken broth with vegetable broth.
- Manage Sauce Consistency: If your sauce becomes too thick or dry, add a splash of chicken broth to achieve the desired consistency.
Equipment
- Stainless Steel Pots and Pans
- Liquid Measuring Cup
- Color Cutting Boards
- Chef’s Knife
