Creamy Pesto Chicken Broccoli Pasta Bake

 

If you need an easy dinner that the whole family will love, this creamy pesto chicken broccoli pasta bake is always a hit. Tender chicken tossed in pesto, penne pasta, and fresh broccoli are coated in a rich, creamy pesto sauce and topped with melty mozzarella and Parmesan cheese. It’s the perfect comforting dinner for busy weeknights!

This recipe is simple to throw together and makes a great family-friendly meal or meal prep option.

Creamy Pesto Chicken Pasta Bake with Broccoli

Ingredients

• 2 cups cooked chicken, diced or shredded

• 2 cups broccoli florets

• 12 oz penne pasta

• 1 cup pesto sauce

• 1 ½ cups milk

• 4 oz cream cheese, softened

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

 

Optional:

 

• Extra Parmesan for topping

• Crushed red pepper flakes

 

Instructions

 

1. Cook the pasta

 

Cook the penne pasta according to package directions. Drain and set aside.

 

2. Cook the chicken

 

In a large skillet over medium heat, cook the chicken until fully cooked. Toss the chicken with a few spoonfuls of pesto sauce until evenly coated.

 

3. Make the creamy pesto sauce

 

In the same skillet, add:

 

• 1 cup pesto

• 1 ½ cups milk

• 4 oz cream cheese

• salt, pepper, crushed red pepper flakes, optional

 

Whisk everything together and cook over medium heat until the cream cheese melts and the sauce becomes smooth and creamy. Then season

 

4. Combine the ingredients

 

Add the cooked pasta, chicken, and broccoli to the sauce. Stir everything together until evenly coated.

 

5. Assemble the casserole

 

Transfer the pasta mixture into a greased 9×13 baking dish.

Top with:

 

• Mozzarella cheese

• Parmesan cheese

 

 

6. Bake

 

Bake at 375°F for 20–25 minutes, or until the cheese is melted and bubbly.

 

7. Serve

 

Let the casserole rest for a few minutes before serving. Garnish with extra Parmesan if desired.

 

Tips

• Use rotisserie chicken to make this even faster.

• Fresh or frozen broccoli both work well.

• Add mushrooms or spinach for extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.