One-Pan Creamy Pesto Chicken

Ditch the Dishes, Embrace the Delicious: One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake!

Hey friends, Jackson here from Food Meld! Let’s talk about the holy grail of weeknight dinners: something insanely flavorful, comforting enough to hug your soul, and – the real kicker – only dirties ONE PAN. Sound too good to be true? Hold my wooden spoon. This One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake is exactly that magic. Imagine tender chicken and bright broccoli swimming in a luxuriously creamy pesto sauce, all tangled up with perfectly cooked pasta, topped with a golden blanket of melted mozzarella and parmesan. It’s bubbling, it’s herby, it’s cheesy, and the aroma? Let’s just say your family will materialize in the kitchen faster than you can say “dinner’s ready!”

This isn’t just dinner; it’s a warm hug on a plate. It’s the answer to “What’s for dinner?” on those days when energy is low but the craving for something truly satisfying is sky-high. No juggling pots, no sink overflowing with dishes – just one trusty pan (I adore my deep cast-iron skillet or Dutch oven for this) from stovetop to oven to table. We’re blending my Southern love for hearty, comforting bakes with a punch of global inspo from that vibrant pesto. Whether you’re a kitchen newbie or a seasoned pro looking for a reliable crowd-pleaser, this recipe is your new best friend. So, grab your favorite pan, and let’s cook something awesome – and incredibly easy – together!

Sunshine, Screw-Ups, and the Birth of a One-Pan Wonder

This dish actually sprang from a happy accident during a chaotic summer BBQ at my cousin’s lake house a few years back. I was *supposed* to be grilling chicken skewers and tossing a cold pasta salad. But typical Jackson move: I got distracted chatting, maybe a little too invested in the cornhole tournament, and completely overcooked the pasta for the salad. Mush city! Panic mode hit as hungry faces started eyeing the kitchen. I spotted a jar of pesto, some leftover heavy cream from biscuits, and a bag of frozen broccoli. “What if we tried this?” energy kicked in hard. I threw the sad pasta into a big skillet with the cream, pesto, chopped grilled chicken, broccoli, and every shred of cheese in the fridge. Baked it until it was golden and bubbling. Friends, it was an instant legend. That slightly-too-soft pasta absorbed all the creamy pesto goodness perfectly, becoming this luscious, cohesive bake. The “screw-up” turned into the star of the show, and folks were scraping the pan clean. It taught me a beautiful lesson: sometimes the best recipes aren’t meticulously planned, but born from a little chaos, creativity, and a desire to feed people well. That messy, joyful moment is baked right into every bite of this dish for me.

Gather Your Flavor Arsenal: Ingredients & Smart Swaps

Here’s the dream team that makes this bake sing. Don’t stress if you need to swap – cooking’s all about making it work for YOU!

• 1 lb Pasta of Choice: Penne, rigatoni, or fusilli work best – their nooks grab the sauce! (Chef’s Hack: Use what you have! Short shapes are ideal. Gluten-free? Go for a sturdy GF pasta.)
• 5–6 cups Chicken Broth: The liquid gold that cooks our pasta right in the pan, infusing flavor. (Sub: Veggie broth works great, or water + 1 extra tsp salt. Low-sodium is best for control!)
• 1 lb Chicken, chopped: Boneless, skinless thighs (more flavor!) or breasts (leaner). (Insight: Chop similar sizes for even cooking. Pre-cooked rotisserie chicken? Shred 2 cups and add later!)
• 1 tbsp Butter: Our flavor foundation for sautéing. Olive oil works too, but butter adds richness.
• ½ Yellow Onion, diced: Sweetness and depth. (Swap: 1 tsp onion powder in a pinch, added with garlic.)
• Salt, Pepper, Paprika, Oregano, Tony’s seasoning – to taste: The flavor brigade! (Chef’s Riff: Tony’s adds kick. No Tony’s? Use ½ tsp garlic powder + ¼ tsp cayenne.)
• 1 Head Garlic, minced: NON-NEGOTIABLE flavor bomb! (Hack: 1 heaping tbsp pre-mined garlic works.)
• ⅓ cup Sun-Dried Tomatoes + a bit of the oil: Tangy, chewy bursts of umami! (Sub: 2 tbsp tomato paste for depth if missing.)
• 2 cups Heavy Cream: Creates that luxurious, dreamy sauce base. (Swap: Half-and-half for lighter, but sauce will be thinner. Evaporated milk + 1 tbsp cornstarch slurry works too!)
• 1–2 cups Cooked Broccoli: Fresh, vibrant color and bite. (Hack: Steam florets while prepping chicken! Frozen works – thaw/drain well.)
• 2 Handfuls Fresh Spinach: Pops of green and nutrients. (Flex: Use kale, arugula, or omit.)
• ½ cup Pesto (Costco’s brand recommended): The herby, garlicky STAR. (Truth: Costco’s is fantastic value/flavor. Homemade? Even better! Any good store-bought works.)
• 2 cups Shredded Mozzarella: Melty, stretchy goodness. (Pro Tip: Shred it yourself! Pre-shredded has anti-caking agents.)
• 2 cups Shredded Parmesan Cheese (plus extra for topping): Salty, nutty punch. (Swap: Asiago or Pecorino Romano.)
• Fresh Parsley for garnish: That fresh pop of color and flavor!

Let’s Build Flavor Town: Step-by-Step Magic

Ready to see how easy this is? Follow along – I’ve got your back with tips!

1. Fire Up & Sizzle: Preheat your oven to 375°F (190°C). Grab your largest, deepest oven-safe skillet or Dutch oven (this is your MVP!). Melt the butter over medium heat. Toss in the diced onion and cook, stirring occasionally, for about 3-4 minutes until they start turning translucent and sweet. (Chef’s Whisper: Don’t rush the onions! This builds a flavor base called ‘sofrito’.) Now, add the minced garlic and stir for just 30 seconds – until incredibly fragrant. (Watchdog Tip: Garlic burns FAST! Keep it moving.)
2. Chicken Dance: Add the chopped chicken to the pan. Season generously – I mean it! – with salt, pepper, paprika, oregano, and that Tony’s (or your chosen blend). Cook, stirring occasionally, for 5-7 minutes until the chicken is golden brown on the outside and cooked through. (Hack: Get some nice color on the chicken! It equals big flavor.)
3. Sun-Dried Sunshine: Stir in the sun-dried tomatoes along with about 1 tablespoon of that glorious oil from the jar. Let them mingle with the chicken and onions for another minute. That oil is liquid gold – don’t waste it!
4. Pasta Party in Broth: Now, dump in the dry pasta! Pour in enough chicken broth to just barely cover the pasta. Give it a good stir, scraping up any tasty browned bits from the bottom of the pan (that’s FLAVOR!). Bring it to a lively simmer. (Crucial Tip: Stir OFTEN here! Pasta loves to stick, especially as the broth reduces.) Let it simmer for about 10-12 minutes, or until the pasta is just al dente (slightly firm to the bite). It will finish cooking in the oven. (Watch the Liquid: If it looks dry before pasta is ready, add a splash more broth.)
5. Creamy Dreamy Vortex: Reduce the heat to low. Pour in the heavy cream and add the pesto. Stir well – watch that beautiful green swirl in! Now, fold in the cooked broccoli, fresh spinach, shredded mozzarella, and shredded parmesan. Stir gently but thoroughly until the spinach wilts, the cheese starts melting, and everything is coated in that luscious, creamy pesto sauce. (Texture Check: Sauce should coat the pasta nicely. Too thick? Add a splash of broth or cream. Too thin? Simmer 1-2 min.)
6. Cheese Blanket & Bake: Smooth the top of your pasta mixture. Generously sprinkle on that extra mozzarella and parmesan cheese – go for it! This is the glorious golden crown. Carefully transfer the whole skillet to your preheated oven. Bake for 15-20 minutes, until the cheese is melted, bubbly, and beautifully golden in spots. (Pro Move: Broil for 1-2 mins at the end for extra crisp, but WATCH LIKE A HAWK!)
7. Garnish & Glory: Carefully remove the pan from the oven (HOT handle alert! I use a bright oven mitt *always*). Let it rest for just 5 minutes – this helps the sauce set slightly. Scatter the chopped fresh parsley over the top like confetti. (Final Flourish: A drizzle of extra pesto oil looks stunning!)

Plating Perfection (Minimal Effort Required!)

This dish is a showstopper right in the pan! Serve it family-style, placing the hot skillet straight onto a trivet in the middle of the table. The sight of that bubbling, cheesy surface always gets cheers. Grab a big serving spoon and let everyone dig in. For individual plates, scoop generous portions into shallow bowls. The creamy sauce clings perfectly. Pair it with something simple to cut the richness: a crisp green salad with lemony vinaigrette or some toasted garlic bread for mopping up every last drop. That’s it! No fussy plating needed – the flavor speaks for itself.

Make It Your Own: Flavorful Twists & Swaps

This recipe is a blank canvas for your cravings! Here are some fun ways to riff:

1. Seafood Sensation: Swap the chicken for peeled shrimp or flaked cooked salmon (add in the last 5 mins of baking).
2. Veggie Powerhouse: Omit chicken. Add roasted bell peppers, artichoke hearts, and white beans with the broccoli. Use veggie broth!
3. Spicy Kick: Add ½ tsp red pepper flakes with the garlic, or swirl in 1 tbsp harissa paste with the pesto.
4. Sun-Dried Sub: No sun-dried tomatoes? Try ¼ cup chopped Kalamata olives or 2 tbsp capers for briny pops.
5. Lighter Touch: Use half heavy cream, half whole milk. Swap half the mozzarella for part-skim ricotta dolloped on top before baking.

Jackson’s Kitchen Chronicles: Notes from the Trenches

This recipe has become a true workhorse in my kitchen, evolving from that lake house “oops” into a reliable favorite. The biggest change? I started using less broth initially than I thought I needed – you can always add more, but rescuing soggy pasta is tough! I also learned the hard way about the HOT SKILLET HANDLE (hence the oven mitt obsession). One hilarious fail involved using a *very* cheap skillet that warped dramatically in the oven – we ate delicious, if slightly lopsided, pasta bake that night! The beauty of this dish is its forgiving nature. That “what if we tried this?” spirit lives on – sometimes I throw in a handful of toasted pine nuts with the cheese, or swap the broccoli for asparagus in spring. Don’t be afraid to play! The core magic – one pan, creamy pesto, melty cheese – is foolproof. It’s the dish I make when I need guaranteed smiles, minimal cleanup, and maximum flavor payoff. It just works.

Your Questions, My Answers: Smooth Sailing for Pasta Bake Success

Q: Can I use store-bought pesto? Which kind is best?
A: You bet! Store-bought pesto is a weeknight lifesaver. My go-to is Costco’s Kirkland Signature pesto—great flavor, awesome value. Look for refrigerated varieties made with olive oil (not canola) and real Parmesan. Steer clear of shelf-stable jars near the pasta sauce aisle—they often taste metallic or overly salty. Bonus tip: Give your pesto a good stir before using—it separates naturally!

Q: My sauce turned out too thin… or too thick. What now?
A: No worries—this bake is super forgiving.

• Too thin? Simmer gently for 2–4 minutes before baking to reduce it, stirring often. If it’s still thin after baking, try broiling for 2–3 minutes to concentrate the top layer.

• Too thick? Add a splash of warm broth, milk, or cream and stir gently to loosen things up. The pasta will keep absorbing liquid as it rests, so slight looseness pre-bake is okay!

Q: Can I make it ahead of time?
A: Absolutely! Assemble everything except the final cheese topping and baking. Cover tightly and refrigerate for up to 24 hours. When you’re ready to cook:

1. Let it sit at room temp for 20–30 minutes.

2. Add the cheese topping.

3. Bake as directed, adding 5–10 extra minutes if needed.
   Pro tip: If it looks dry after chilling, stir in a bit of warm broth or milk before baking.

Q: Can I use pre-cooked or rotisserie chicken?
A: Yes, and it’s a great shortcut! Use about 2 cups of shredded or chopped cooked chicken. Skip the sautéing step—just stir it in with the pesto and cream. If it’s a bit dry, let it soak in the sauce for a few minutes before baking.

Q: What’s the best pasta to use for this recipe?
A: Short shapes with ridges work best—penne, rigatoni, fusilli, or cavatappi all hold sauce like champs. Avoid long noodles (like spaghetti) and super delicate pasta that might overcook. Gluten-free? Use a sturdy GF pasta and cook it just al dente during the stovetop simmer.

Q: Can I freeze leftovers?
A: You sure can! Let the pasta cool completely, then portion into freezer-safe containers. Freeze up to 2 months. To reheat: thaw in the fridge overnight, then warm gently in the oven or microwave with a splash of milk or broth to bring back the creaminess.

Q: How do I reheat without drying it out?
A: Add a spoonful of milk or cream over your portion before reheating. Cover with foil or a damp paper towel to keep it steamy. Oven: 350°F for 15–20 minutes. Microwave: 50% power in 30-second bursts. Stir halfway through for even heating.

Nutrition Information (Per Serving – approx.)

• Calories: 560

• Protein: 32g

• Carbohydrates: 38g

  • Fiber: 3g

  • Sugar: 4g

• Fat: 33g

  • Saturated Fat: 16g

• Cholesterol: 110mg

• Sodium: 780mg

• Calcium: 350mg

• Vitamin A: 25% DV

• Vitamin C: 50% DV

• Iron: 15% DV

Note: These values are estimates and will vary based on the type of pasta used, specific pesto brand, and any ingredient substitutions (like lighter cream or reduced cheese).

One-Pan Creamy Pesto Chicken

---

• Author: Jackson Walker
• Total Time: 50 minutes
• Yield: 6 - 8 1x

Print Recipe

Pin Recipe

Description

This dish is what cozy weeknight dreams are made of. Creamy, cheesy, herby, and packed with chicken and veggies, it’s the kind of recipe that fills your kitchen with warmth and your table with happy faces. It all comes together in one big pan—no extra pots, just pure, saucy goodness.

---

Ingredients

Scale 1x2x3x

1 lb pasta of choice

5–6 cups chicken broth (for one-pot method)

1 lb chicken, chopped

1 tbsp butter

½ yellow onion, diced

Salt, pepper, paprika, oregano, Tony’s seasoning—to taste

1 head garlic, minced

⅓ cup sun-dried tomatoes + a bit of the oil

2 cups heavy cream

1–2 cups cooked broccoli

2 handfuls fresh spinach

½ cup pesto (Costco’s brand recommended)

2 cups shredded mozzarella

2 cups shredded parmesan cheese (plus extra for topping)

Fresh parsley for garnish

---

Instructions

In a large pan or Dutch oven, melt butter and sauté onion and garlic until fragrant. Add chopped chicken, season generously, and cook until golden.

Stir in sun-dried tomatoes and their oil.

Add pasta and pour in enough chicken broth to cover. Simmer until pasta is al dente, stirring often.

Stir in heavy cream, pesto, spinach, cooked broccoli, and cheeses. Mix until creamy and well combined.

Top with more mozzarella and parmesan. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Garnish with fresh parsley. Serve hot!

Notes

Creamy, herby, and loaded with flavor—this one-pan wonder brings dinner and comfort to the table all at once.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 560 per serving
• Sugar: 4g per serving
• Sodium: 780mg per serving
• Fat: 33g per serving
• Saturated Fat: 16g per serving
• Carbohydrates: 38g per serving
• Fiber: 3g per serving
• Protein: 32g per serving
• Cholesterol: 110mg per serving

Final Thoughts: Big Flavor, Little Cleanup, Endless Praise

One-pan dinners are the real MVPs of modern home cooking, and this Creamy Pesto Chicken & Broccoli Pasta Bake proves why. It’s hearty, soul-hugging comfort food that doesn’t demand a sink full of dishes or an extra hour of cleanup. With bold flavors from garlicky pesto, melty cheese, and juicy chicken—all swirled together in a dreamy sauce—this dish delivers. Every. Single. Time.

Whether you’re feeding a hungry crew on a weeknight, showing off your “effortless host” skills, or simply craving a carb-loaded cuddle in a bowl, this pasta bake brings the joy. It’s flexible. Forgiving. Freakin’ delicious.

So let your kitchen get a little messy. Let the cheese bubble over the sides. Let someone fight for that crispy edge piece. Because at the end of the day, this isn’t just about dinner—it’s about gathering, about savoring, and about celebrating the kind of home-cooked comfort that makes everyone feel welcome at your table.

With a golden crust and zero sink stress,
— Jackson from Food Meld 🧄🍗🧀