Creamy Chicken & Broccoli Pesto Pasta Bake
Serves 5 619 kcal | 30g protein per serving
Got leftover shredded chicken from your Sunday roast? This creamy pesto chicken pasta bake is the perfect way to use it up! A quick, easy, and high-protein midweek dinner the whole family will love.
Ingredients:
300g shredded chicken breast
250g rigatoni
85g cheddar cheese, grated
120ml single cream
125ml chicken stock
1 jar pesto
1 broccoli head, chopped
1 onion, diced
3 garlic cloves, minced
1 green chilli, finely chopped
1 tbsp Italian mixed herbs
Method:
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Sauté the onion, garlic, chilli, and Italian herbs in a pan for 5-7 minutes until soft and fragrant. Meanwhile, boil the broccoli for 10 minutes and cook the pasta until al dente.
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Pour in the cream and chicken stock, letting it simmer for 5 minutes. Then, stir in the cooked broccoli, shredded chicken, and cooked pasta, adding a splash of pasta water for extra creaminess.
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Mix in the pesto, season with salt and pepper, and give everything a good mix.
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Sprinkle the grated cheese on top and bake at 180°C for 10-15 minutes until the cheese is melted and golden, enjoy!
