Ingredients
Before we dive into the cooking process, let’s gather everything you’ll need for this delicious recipe:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 8 ounces penne pasta
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- Optional: Red pepper flakes for a bit of heat
You can substitute the chicken with turkey or even tofu for a vegetarian twist. Feel free to use any short pasta you have on hand if penne isn’t available. The goal is to keep it simple and delicious!
Instructions
Now, let’s get cooking! Follow these steps to create a dish that brings warmth and flavor to your table:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until they turn bright green and are slightly tender.
- In a large mixing bowl, combine the pesto sauce, heavy cream, and grated Parmesan cheese. Stir until well combined.
- Add the cooked pasta, chicken, and broccoli to the bowl with the pesto mixture. Toss everything together until well coated.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown top.
- Let it cool for a few minutes before serving. Enjoy the comforting flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International