One Pan Chicken Pesto Pasta

In this dreamy one pan chicken pesto pasta dish, cooked chicken and pasta are with blistered tomatoes and broccoli in a pesto and sun-dried tomato sauce!

Course Mains & Entrees

Cuisine American, Italian

Keyword broccoli, chicken, one skillet meal, pasta, skillet, Tomato

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 429

Author Laurie McNamara

Equipment

All-Clad 4405 Stainless Steel Tri-ply Saute Pan with Lid Cookware, 5-Quart, Silver

Ingredients

1 tablespoon olive oil more if needed
1 tablespoon butter
1¼ pound boneless skinless chicken breasts cut into bite pieces
1/4 cup diced shallots or yellow onion could be substituted
3 cloves garlic peeled and sliced thin
1 pint cherry tomatoes
3 cups broccoli florets
1/3 cup chopped sundried tomatoes in oil or dry
1/3 cup basil pesto or use store bought
2 cups short pasta like gemelli
4 cups low-sodium chicken broth
1/2 teaspoon kosher salt more or less to taste
1/4 teaspoon black pepper
2 pinches chili flakes optional
2 tablespoons heavy cream
1/2 cup freshly shredded Parmesan cheese divided

US Customary - Metric

Instructions

Heat a large 12-inch skillet with a tablespoon of oil and butter over medium-high heat. Season the cubed chicken with a generous pinch of kosher salt and freshly ground black pepper.
Once the pan is hot, add the chicken in an even layer. Cook for 4 to 6 minutes or until a deep golden crust appears. Turn the chicken and finish cooking before transferring to a clean plate.
Reduce the heat to medium and add in the shallots. Stir and cook until softened, adding a splash of oil if needed. Add in the sliced garlic and cook for 1 minute. Transfer the onions and garlic to the plate with the chicken.
Add a teaspoon or of olive oil to the skillet and add the tomatoes. Cook, stirring occasionally until the skin splits and they start to burst. Throw in the broccoli and smash the tomatoes with the back of your spoon.
Next add in the pesto, sundried tomatoes and pasta. Stir and pour in the chicken broth. Cover and bring to a boil, then remove the lid, reduce heat to medium/ medium-high and continue to simmer for 10 minutes or until the pasta is tender.
Add the chicken, onions and garlic back into the pan.
Season with 1/2 teaspoon of salt, 1/4 teaspoon pepper and a couple pinches of red pepper flakes, if using. Add in a couple tablespoons of heavy cream and simmer for 2 to 3 minutes. Stir in 1/4 cup of Parmesan cheese.
Serve with chopped fresh parsley or basil and extra Parmesan cheese.

Nutrition