Creamy Pesto Pasta with Chicken and Broccoli

Method4 steps · about 25 min

1. 1

   Step 1: Bring a large pot of water to a full boil. Add the bow-tie pasta (8 oz) and cook until still slightly firm, using its package directions as a guide (the source suggests about 7–8 minutes initially). Add the frozen broccoli for the last 2–3 minutes of pasta cooking, or until both pasta and broccoli are tender. Drain together in a colander.

   Uses 8 oz bow-tie pasta · 8 oz frozen broccoli florets · Water, for boiling pasta

2. 2

   Step 2: While the pasta is cooking, cut the chicken breast (1 lb) into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they're still tender in the center (they will continue to cook as more ingredients are added).

   Uses 1 lb boneless skinless chicken breast · 1 Tbsp olive oil

3. 3

   Step 3: Add the 1/2 cup chicken broth to the skillet with the chicken and heat through. Add the cream cheese (4 oz) pieces and basil pesto (1/3 cup). Continue stirring and cooking until the cream cheese has melted into a smooth sauce and the chicken is fully cooked, reaching 165°F (74°C) in the center.

   Uses partially sautéed chicken · 1/2 cup chicken broth · 4 oz cream cheese, cut into small pieces · 1/3 cup basil pesto

   
4. 4

   Step 4: Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

   Uses drained pasta and broccoli · cooked chicken in creamy pesto sauce · Additional splash of chicken broth, if needed to loosen sauce