This Creamy Pesto Chicken & Broccoli Pasta Is So Good… I Make It Every Week

Ingredients

• 1 pound Chicken Tenderloin (Trimmed and vein removed)
• 1 tablespoon Olive Oil (Extra virgin)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Paprika
• 0.25 teaspoon Red Pepper Flakes (Adjust for heat preference)
• 1 teaspoon Salt
• 0.5 teaspoon Ground Black Pepper
• 8 ounces Dry Pasta (penne or fusilli) (About 2 cups dry)
• 1 teaspoon Chicken Bouillon (Granules)
• 1 teaspoon Italian Seasoning
• 2 tablespoons Unsalted Butter
• 1 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 2 cups Heavy Whipping Cream
• 3 teaspoons Pesto (Store‑bought or homemade)
• 1.5 cups Broccoli Florets (Fresh, cut into bite‑size pieces)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 2 tablespoons Fresh Parsley (Chopped for garnish)

Instructions

1. Trim and Prepare Chicken

   Remove the vein from the chicken tenderloin by pulling it out with a fork and a napkin. Set the trimmed chicken aside.

   Time: PT2M

2. Season Chicken

   Drizzle olive oil over the chicken and sprinkle onion powder, garlic powder, paprika, red pepper flakes, salt, and ground black pepper. Toss to coat evenly.

   Time: PT3M

3. Boil Pasta

   Bring a large pot of water to a rolling boil, add a pinch of salt and the chicken bouillon, then add the dry pasta. Cook for about 8 minutes until al dente.

   Time: PT10M

   Temperature: Boiling

4. Cook Chicken

   While the pasta cooks, heat the skillet over medium‑high heat. Add the seasoned chicken and cook 3‑4 minutes per side until golden brown and cooked through.

   Time: PT6M

   Temperature: Medium‑high

5. Rest Chicken

   Transfer the cooked chicken to a plate and set aside while you build the sauce.

   Time: PT0M

6. Sauté Aromatics

   In the same skillet, melt 2 tablespoons butter. Add the finely chopped onion and sauté until translucent, about 2‑3 minutes. Add minced garlic and cook another 30 seconds.

   Time: PT4M

   Temperature: Medium

7. Add Cream

   Pour in the heavy whipping cream and stir to combine with the aromatics.

   Time: PT1M

   Temperature: Medium

8. Incorporate Pesto and Seasoning

   Stir in the pesto and the remaining seasoning (onion powder, garlic powder, paprika, red pepper flakes, salt, pepper). Mix until the sauce is uniform.

   Time: PT1M

   Temperature: Medium

9. Add Broccoli

   Add the broccoli florets to the sauce and cook for 2‑3 minutes, just until bright green and still crisp.

   Time: PT3M

   Temperature: Medium

10. Combine Pasta

    Drain the cooked pasta and add it to the skillet. Toss to coat the pasta evenly with the creamy pesto sauce.

    Time: PT1M

    Temperature: Medium

11. Re‑Add Chicken

    Slice the rested chicken into bite‑size strips and return it to the skillet. Mix gently to combine.

    Time: PT1M

    Temperature: Medium

12. Finish with Parmesan

    Sprinkle the grated Parmesan cheese over the pasta and stir until melted and the sauce becomes glossy.

    Time: PT1M

    Temperature: Medium

13. Garnish and Serve

    Top the dish with chopped fresh parsley and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

4g