Chicken and Broccoli Pesto Pasta

A delicious and nutritious pasta dish that includes chicken and fresh veggies!
Author Jamie


  • 1 cup cooked chicken breast choppped
  • 16 oz. pasta any shape
  • 2 tablespoons minced garlic or 2 large garlic cloves minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup + 2 tablespoons pesto divided
  • 1 cup grape tomatoes cut into halves
  • 2-3 cups fresh broccoli florets cut into small florets
  • 1 1/2 cups shredded Parmesan cheese divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground red pepper optional


  1. Cook pasta according to package directions. Reserve 1 cup of pasta water prior to draining pasta. Drain pasta and set aside.
  2. While your pasta is cooking, preheat large skillet on medium heat and add olive oil and garlic. Saute for a minute, stirring often.
  3. Add 2 tablespoons of pesto, tomatoes and broccoli and chicken. Cook for 4-6 minutes, stirring to cover chicken and vegetables with pesto, garlic and olive oil.
  4. Remove skillet from the heat and add: 1/4 cup pesto, salt, black pepper, ground red pepper, 1 cup Parmesan cheese, pasta and pasta water. Stir very gently to combine all ingredients.
  5. This does not need to be covered.
  6. You can use the last 1/2 cups of Parmesan cheese to sprinkle over the top before serving.

Recipe Notes

Refrigerate leftovers.
You can use whole wheat pasta or gluten free pasta if preferred.
If you really love the pesto flavor, you can add a little more.