Description
A quick and easy 20-minute chicken pasta dish with broccoli, tomatoes, and pesto.
Ingredients
Scale
- 12 ounces rotini pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, chopped
- 3 cups small broccoli florets
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/3 cup basil pesto
- 1/4 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Cook the rotini in salted water according to the package directions until al dente.
- During the last 2 minutes of cooking, add the broccoli florets to the pasta water.
- Reserve 1/4 cup of pasta water, then drain the pasta and broccoli.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the cooked chicken and cherry tomatoes, then cook for 2 to 3 minutes until heated through.
- Add the drained rotini and broccoli to the skillet.
- Stir in the pesto, reserved pasta water, Parmesan cheese, salt, black pepper, red pepper flakes, and lemon juice.
- Toss everything together until the pasta is evenly coated and glossy.
- Sprinkle with chopped parsley or basil and extra Parmesan before serving.
Notes
- Use fresh pesto for best flavor.
- Adjust red pepper flakes to your spice preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg
Keywords: 20-minute chicken pasta, broccoli tomato pasta, easy rotini dinner, quick chicken pasta recipe, Parmesan pesto pasta, healthy weeknight pasta