The Seasoned MomPesto Cream Pasta with Chicken and Broccoli
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Ingredients
Serves 4- 1 cup fresh broccoli florets, (chopped into bite-size pieces)
- 2 cloves garlic, (minced)
- 2 tablespoons basil pesto
- ½ cup chicken broth
- ¼ cup chopped, toasted pecans, (optional)
- 2 cups cooked, pulled or diced chicken ((such as the meat from a store-bought rotisserie chicken))
- ½ cup finely-grated Parmesan cheese
- ½ cup heavy cream, (at room temperature)
- ½ lb. uncooked penne pasta ((or sub with another short pasta, such as rigatoni, rotini, farfalle, or fusilli))
- 3 tablespoons salted butter
- Optional garnish: crushed red pepper flakes, lemon wedges, additional Parmesan, chopped fresh parsley or fresh basil
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Steps
- Step 1
Cook the pasta in a large pot of well salted boiling water for 1 minute less than al dente, according to package instructions. During the final 2 minutes of the cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Step 2
Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the chicken broth, increase the heat, and bring the mixture to a boil. Reduce the heat so that the liquid is at a gentle simmer. Stir in the cream, pesto, and Parmesan until smooth.
- Step 3
Add the cooked pasta, broccoli, and chicken to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Garnish with toasted pecans and other optional toppings if desired.
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Cook the pasta in a large pot of well salted boiling water for 1 minute less than al dente, according to package instructions. During the final 2 minutes of the cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
Source: The Seasoned Mom
