This Creamy Chicken, Zucchini & Broccoli Pasta with Basil–Pine Nut Pesto is the ultimate weeknight triumph: a harmonious blend of tender, herb-seasoned chicken, vibrant summer vegetables, and pillowy pasta enveloped in a rich, velvety cream sauce. A bright, homemade basil–pine nut pesto crowns each serving, offering freshness and texture that perfectly balances the indulgent base. With pantry-friendly ingredients and straightforward techniques, this recipe elevates everyday cooking into a restaurant-quality experience, making it ideal for busy families, casual dinner parties, or when you simply crave a comforting, flavorful meal.
Cooking Time
-
Preparation: 15 minutes
-
Pasta & Vegetable Cooking: 15 minutes (overlapping)
-
Sauce Assembly & Pesto: 10 minutes
-
Total Active Time: 40 minutes
-
Total Time (including plating): 45 minutes
Ingredients
For the Chicken & Sauce
-
2 boneless, skinless chicken fillets (≈300 g), cut into 1 – 2 cm pieces
-
1 tsp dried Italian herb blend (oregano, basil, thyme)
-
Salt and freshly ground black pepper, to taste
-
1 Tbsp vegetable oil
-
1 Tbsp unsalted butter
-
1 small onion (≈100 g), finely chopped
-
3 garlic cloves, minced
-
½ zucchini (≈120 g), sliced into half-moons
-
1 small head broccoli (≈200 g), cut into bite-size florets
-
250 ml heavy cream
-
50 g grated Parmesan cheese, plus extra for serving
For the Pasta
-
200 g dry pasta (penne, fusilli, or rigatoni recommended)
-
1 tsp salt (for boiling water)
-
Reserved pasta cooking water (≈3 Tbsp)
For the Basil–Pine Nut Pesto
-
2 garlic cloves, peeled
-
50 g pine nuts, lightly toasted
-
2 cups fresh basil leaves, packed (≈50 g)
-
50 g grated Parmesan cheese
-
60 ml extra-virgin olive oil
-
Salt and black pepper, to taste
For Garnish
-
Extra grated Parmesan (≈20 g)
-
Chopped fresh parsley
Step-by-Step Cooking Directions
-
Season the Chicken
-
Pat chicken pieces dry with paper towels.
-
In a bowl, toss with Italian herbs, ½ tsp salt, and a generous grinding of black pepper. Set aside to marinate briefly as you begin other steps.
-
-
Cook the Pasta and Broccoli
-
Bring a large pot of water to a rolling boil, adding 1 tsp salt.
-
Add pasta and cook according to package directions until al dente (usually 8–10 minutes).
-
Three minutes before pasta finishes, add broccoli florets to the pot so they parboil alongside the pasta.
-
When done, reserve 3 Tbsp of the starchy cooking water, then drain pasta and broccoli together in a colander.
-
-
Sear the Chicken
-
Meanwhile, heat vegetable oil in a large skillet over medium-high heat until shimmering.
-
Add seasoned chicken pieces in a single layer, taking care not to crowd the pan.
-
Sear without moving for 2 minutes to develop a golden crust, then stir and cook an additional 2 – 3 minutes until cooked through. Transfer chicken to a plate and tent with foil.
-
-
Sauté Aromatics & Vegetables
-
In the same skillet, reduce heat to medium and add butter. Once melted, stir in chopped onion and sauté 3 – 4 minutes until soft and translucent.
-
Add minced garlic and cook 1 minute more until fragrant, stirring constantly to avoid burning.
-
Toss in the zucchini slices and cook 2 – 3 minutes until just tender but still bright green.
-
-
Build the Cream Sauce
-
Pour in heavy cream and bring to a gentle simmer, scraping any browned bits from the pan bottom.
-
Return chicken pieces to the skillet along with the drained pasta and broccoli.
-
Sprinkle in 50 g Parmesan and stir to combine. If the sauce seems too thick, add reserved pasta water 1 Tbsp at a time until you reach a smooth, clingy consistency that coats the ingredients.
-
Taste and adjust seasoning with additional salt and pepper if necessary.
-
-
Prepare the Basil–Pine Nut Pesto
-
While the sauce simmers, combine garlic and toasted pine nuts in a food processor. Pulse until coarsely chopped.
-
Add basil leaves and pulse 3–4 times until roughly combined.
-
With the motor running, drizzle in olive oil until the mixture emulsifies into a bright green paste.
-
Transfer to a bowl and stir in 50 g Parmesan. Season with salt and pepper to taste.
-
-
Plate & Garnish
-
Divide the creamy pasta and chicken mixture among warm serving bowls.
-
Dollop or swirl pesto on top of each portion.
-
Finish with extra Parmesan and chopped parsley for color and freshness. Serve immediately.
-
Nutritional Information (per serving, serves 4)
-
Calories: 580 kcal
-
Protein: 28 g
-
Carbohydrates: 48 g (of which sugars: 2 g)
-
Fat: 30 g (saturated fat: 17 g)
-
Fiber: 4 g
-
Sodium: 620 mg
The Origins and Popularity of the Recipe
This dish draws inspiration from classic Italian pasta alla panna (pasta with cream) and summer vegetable sautés. The addition of zucchini and broccoli reflects seasonal produce trends, while the basil-pine nut pesto nods to Ligurian traditions. In recent years, fusion home-cook recipes have embraced combining creamy sauces with bright pestos to deliver contrasting flavors, a trend popularized by food bloggers and cooking shows showcasing quick yet elevated meals.
Reasons Why You’ll Love the Recipe
-
Flavor Contrast: Rich cream and cheese vs. fresh pesto.
-
Textural Harmony: Tender chicken, al dente pasta, crisp-tender veggies.
-
One-Pan Ease: Minimal dishes—sauté, simmer, serve.
-
Customizable: Swap vegetables, proteins, or use gluten-free pasta.
-
Show-Stopping: Vibrant green pesto atop creamy pasta looks gourmet on the plate.
Health Benefits
-
Lean Protein: Chicken breast delivers high-quality protein with minimal fat.
-
Vegetable Nutrients: Zucchini and broccoli provide vitamins A, C, K, potassium, and fiber.
-
Heart-Healthy Fats: Olive oil and pine nuts supply monounsaturated fats.
-
Calcium & Protein: Parmesan and cream offer bone-building calcium and satiety.
Serving Suggestions
-
Accompaniments: Crisp green salad or garlic bread for contrast.
-
Beverage Pairings:
-
Wine: A dry Pinot Grigio or Vermentino for brightness.
-
Beer: A light Pilsner or wheat beer to cleanse the palate.
-
Non-Alcoholic: Sparkling water with lemon or iced herbal tea.
-
Common Mistakes to Avoid
-
Overcooking Pasta: Always cook to firm al dente and drain properly.
-
Crowding the Chicken: Sear in batches if needed to ensure browning.
-
Burning Garlic: Add garlic after onion softens and watch closely.
-
Over-thinning Sauce: Add pasta water sparingly to retain creaminess.
Pairing Recommendations
-
Antipasto: Marinated olives or roasted peppers to start.
-
Cheese Course: Serve leftover Parmesan rind alongside a cheese board.
-
Dessert: A light sorbet or fresh fruit salad cleanses the palate.
Cooking Tips
-
Pasta Water Magic: The starchy water helps bind sauce to pasta—reserve at least 3 Tbsp.
-
Pesto Freshness: Make pesto just before serving; its bright green color fades if left too long.
-
Room-Temperature Ingredients: Let cream and eggs (if used in variations) come to room temp to prevent sauce breakage.
-
Batch Prep: Pesto can be made ahead and stored under a thin olive oil layer in the fridge for 24 hours.
Similar Recipes to Try
-
Chicken Marsala: With mushrooms and sweet Marsala wine in a lighter cream sauce.
-
Pasta Primavera: A medley of spring vegetables in olive oil and garlic.
-
Sun-Dried Tomato Pesto Pasta: Swap basil for sun-dried tomatoes for bold flavor.
-
One-Pot Garlic Parmesan Pasta: Simplified with minimal cleanup.
Variations to Try
-
Spicy Kick: Add crushed red pepper flakes to the saute.
-
Seafood Swap: Use shrimp or scallops in place of chicken.
-
Dairy-Free: Substitute cream with coconut milk and Parmesan with nutritional yeast.
-
Vegan Pesto: Use cashews instead of Parmesan and omit the cream, finishing with a splash of almond milk.
Ingredient Spotlight: Pine Nuts
Pine nuts add a buttery richness and unique texture to pesto, along with vitamin E, magnesium, and healthy fats. Toasting them lightly before blending enhances their nutty aroma without overpowering the basil’s freshness.
Conclusion
This Creamy Chicken, Zucchini & Broccoli Pasta with Basil–Pine Nut Pesto combines comfort and sophistication in one dish. Its balanced flavors, colorful presentation, and efficient cooking process make it a go-to recipe for any occasion. Whether you’re feeding family or entertaining friends, this meal is sure to impress—and leave everyone asking for the pesto recipe!
Frequently Asked Questions
1. Can I make the pesto ahead of time?
Yes—prepare pesto up to 24 hours in advance, cover with a thin layer of oil, and refrigerate.
2. How do I keep pasta from sticking?
Stir immediately after draining and toss with a little olive oil if serving later.
3. Can I freeze leftovers?
Freeze the pasta and sauce mix (without pesto) in airtight containers for up to 2 months; thaw overnight and reheat gently.
4. My sauce separated—what went wrong?
Avoid boiling cream too vigorously; simmer gently and stir constantly.
5. Is this recipe gluten-free?
Yes, if you use gluten-free pasta and verify that your broth is gluten-free.
6. How do I crisp up leftover chicken?
Pan-fry leftover chicken pieces over medium heat until edges re-crisp.
7. What if I don’t have a food processor for pesto?
Finely chop garlic and pine nuts, then whisk with olive oil and basil by hand.
8. Can I omit the zucchini?
Yes—add extra broccoli or swap in peas for a different veggie mix.
9. How can I reduce the calorie count?
Use half-and-half instead of heavy cream and reduce Parmesan by 30%.
10. My pesto turned bitter—why?
Over-processing basil can release bitterness; pulse briefly and taste as you go.