Ingredients
Scale
- 10 ounces pasta (penne or fusilli)
- 1 pound diced chicken breast
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente; drain.
- In a skillet, heat olive oil and cook seasoned chicken until browned; set aside.
- Sauté broccoli in the same skillet until tender; add minced garlic.
- Whisk heavy cream and pesto in a bowl until smooth.
- Combine cooked pasta, chicken, broccoli, and sauce in a mixing bowl.
- Transfer to a greased baking dish, top with cheeses.
- Bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 2g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg