Introduction
This Creamy Chicken, Zucchini & Broccoli Pasta combines tender chicken pieces with vibrant vegetables in a velvety Parmesan cream sauce, all crowned with a bright, aromatic homemade basil-pine nut pesto. The dish strikes a perfect balance between richness and freshness, making it an ideal comfort food that doesn’t feel heavy. The contrasting textures of al dente pasta, succulent chicken, and crisp-tender vegetables create a symphony of flavors in every bite. Whether served for a family dinner or a special occasion, this dish delivers restaurant-quality results with straightforward preparation, making it a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients
For the Chicken & Sauce
- 2 boneless, skinless chicken fillets (≈300 g/10.5 oz), cut into 1–2 cm pieces
- 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (14 g) unsalted butter
- 1 small onion (≈100 g/3.5 oz), finely chopped
- 3 garlic cloves, minced
- ½ zucchini (≈120 g/4.2 oz), sliced into half-moons
- 1 small head broccoli (≈200 g/7 oz), cut into bite-size florets
- 250 ml (1 cup) heavy cream
- 50 g (½ cup) grated Parmesan cheese, plus extra for serving
For the Pasta
- 200 g (7 oz) dry pasta (penne, fusilli, or rigatoni recommended)
- 1 teaspoon salt (for boiling water)
- Reserved pasta cooking water (≈3 tablespoons/45 ml)
For the Basil–Pine Nut Pesto
- 2 garlic cloves, peeled
- 50 g (⅓ cup) pine nuts, lightly toasted
- 2 cups fresh basil leaves, packed (≈50 g/1.8 oz)
- 50 g (½ cup) grated Parmesan cheese
- 60 ml (¼ cup) extra-virgin olive oil
- Salt and black pepper, to taste
For Garnish
- Extra grated Parmesan (≈20 g/¼ cup)
- Chopped fresh parsley
Instructions
- Season the Chicken
- Pat chicken pieces dry with paper towels to ensure proper browning.
- In a medium bowl, toss chicken with Italian herbs, ½ teaspoon salt, and a generous grinding of black pepper.
- Set aside to marinate briefly while you begin the other components.
- Cook the Pasta and Broccoli
- Bring a large pot of water to a rolling boil, then add 1 teaspoon salt.
- Add pasta and cook according to package directions until al dente (typically 8–10 minutes).
- When pasta has about 3 minutes left to cook, add the broccoli florets to the same pot to parboil alongside the pasta.
- Before draining, reserve 3 tablespoons of the starchy cooking water.
- Drain pasta and broccoli together in a colander.
- Sear the Chicken
- While the pasta cooks, heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
- Sear without disturbing for 2 minutes to develop a golden crust.
- Stir and continue cooking for an additional 2–3 minutes until chicken is cooked through with no pink remaining.
- Transfer chicken to a plate and tent loosely with aluminum foil to keep warm.
- Sauté Aromatics & Vegetables
- Return the same skillet to the stove and reduce heat to medium.
- Add butter and allow it to melt, then add chopped onion.
- Sauté for 3–4 minutes until onion becomes soft and translucent.
- Add minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
- Add zucchini slices and cook for 2–3 minutes until just tender but still bright green and slightly crisp.
- Build the Cream Sauce
- Pour heavy cream into the skillet with vegetables, scraping any browned bits from the bottom of the pan to incorporate their flavor.
- Bring the cream to a gentle simmer (do not boil).
- Return the chicken pieces to the skillet.
- Add the drained pasta and broccoli to the sauce.
- Sprinkle in 50 g Parmesan cheese and stir to combine everything thoroughly.
- If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until you reach a smooth, silky consistency that coats the pasta.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Prepare the Basil–Pine Nut Pesto
- While the sauce simmers, place garlic and toasted pine nuts in a food processor.
- Pulse several times until coarsely chopped but not pasty.
- Add basil leaves and pulse 3–4 times until roughly combined but still maintaining some texture.
- With the motor running, slowly drizzle in olive oil until the mixture emulsifies into a vibrant green paste.
- Transfer to a bowl and stir in 50 g Parmesan cheese.
- Season with salt and pepper to taste.
- Plate & Garnish
- Divide the creamy pasta mixture among warm serving bowls.
- Add a generous dollop of fresh pesto on top of each portion, or swirl it through for a marbled effect.
- Finish with a sprinkle of extra Parmesan cheese and chopped parsley.
- Serve immediately while hot.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 695
- Protein: 32g
- Carbohydrates: 47g
- Fat: 43g
- Saturated Fat: 18g
- Fiber: 5g
- Sodium: 550mg
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Cooking Tips and Tricks
Perfect Chicken Texture
For the juiciest chicken pieces, avoid overcooking. Remove from heat as soon as they’re no longer pink inside (about 165°F/74°C internal temperature). The chicken will continue cooking slightly when returned to the sauce.
Al Dente Pasta Secret
Cook pasta 1-2 minutes less than package directions for perfect al dente texture, as it will continue cooking when added to the hot sauce. This prevents mushy pasta in the final dish.
Vegetable Doneness
The key to vibrant, flavorful vegetables is cooking them until just tender while maintaining their bright color. Broccoli should still have a slight bite, and zucchini should hold its shape without becoming soggy.
Pesto Preparation
Toast pine nuts in a dry skillet over medium-low heat until golden and fragrant (3-4 minutes), shaking the pan frequently to prevent burning. This simple step significantly enhances their flavor and aroma in the finished pesto.
Cream Sauce Consistency
The perfect cream sauce should coat the back of a spoon without being too thick or too runny. Remember that the sauce will thicken slightly as it cools, so err on the side of a little thinner when cooking.
Variations and Substitutions
Protein Alternatives
Substitute the chicken with:
- Grilled shrimp (add at the end to prevent overcooking)
- Italian sausage (removed from casings and crumbled)
- For vegetarian options, use firm tofu cubes or cannellini beans
Vegetable Variations
Mix and match vegetables based on seasonality:
- Replace zucchini with yellow summer squash or bell peppers
- Substitute broccoli with broccolini, asparagus, or green peas
- Add halved cherry tomatoes in the last few minutes of cooking for bursts of acidity
Dairy Alternatives
For a lighter version:
- Use half-and-half or whole milk thickened with 1 tablespoon of flour instead of heavy cream
- Replace some of the cream with chicken broth for a less rich sauce
- For dairy-free options, use full-fat coconut milk and nutritional yeast instead of Parmesan
Pesto Adaptations
Try these pesto variations:
- Substitute half the basil with baby spinach for a milder flavor
- Replace pine nuts with walnuts, almonds, or pepitas (pumpkin seeds) for different flavor profiles and lower cost
- Add a squeeze of lemon juice to brighten the pesto
Pasta Options
While short, ridged pasta shapes work best to catch the creamy sauce:
- Whole wheat pasta adds nutty flavor and extra fiber
- Gluten-free pasta works well for those with dietary restrictions
- Fresh pasta can be substituted for dried, but reduce cooking time accordingly
Common FAQs
Can I make this dish ahead of time?
Partially. You can prepare the pesto up to 3 days ahead and store it in the refrigerator with a thin layer of olive oil on top to prevent browning. The pasta dish itself is best made fresh, as reheating can cause the sauce to break and the pasta to become mushy.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream to revitalize the sauce.
Can I freeze this pasta dish?
Cream-based pasta dishes don’t freeze well as the sauce tends to separate when thawed. The pesto, however, can be frozen in ice cube trays for up to 3 months.
My sauce curdled. How can I fix it?
If your sauce breaks or curdles, remove from heat immediately and whisk in 1-2 tablespoons of cold cream. Alternatively, create a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk into the sauce over low heat until smooth.
Can I use pre-made pesto instead of homemade?
Yes, for convenience you can substitute about ½ cup of store-bought pesto. However, the flavor of freshly made pesto is significantly brighter and can be adjusted to your taste preferences.
Storage and Make-Ahead Tips
Pesto Storage
Homemade pesto can be stored in an airtight container in the refrigerator for up to 5 days. Pour a thin layer of olive oil on top to prevent oxidation and browning. For longer storage, freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 3 months.
Prep-Ahead Components
To streamline cooking, you can:
- Cut and season the chicken up to 24 hours ahead (store covered in the refrigerator)
- Chop all vegetables the day before and store in separate containers in the refrigerator
- Toast pine nuts in advance and store in an airtight container at room temperature
Reheating Guidelines
To reheat leftovers:
- Warm gently in a skillet over medium-low heat
- Add 1-2 tablespoons of milk or cream to revitalize the sauce
- Stir frequently but gently to avoid breaking down the pasta and vegetables
- Add fresh pesto only after reheating to preserve its vibrant flavor and color
Make It a Meal Prep
For meal prep purposes, consider preparing double batches of the chicken and vegetables, then using half for this pasta dish and saving half for other meals like wraps, salads, or grain bowls later in the week.
Serving Suggestions
Complete your meal with:
- A simple green salad with lemon vinaigrette
- Warm, crusty garlic bread
- A light, crisp white wine like Pinot Grigio or Sauvignon Blanc
This Creamy Chicken, Zucchini & Broccoli Pasta with Basil-Pine Nut Pesto brings together classic Italian flavors in a harmonious dish that feels both indulgent and fresh. The vibrant colors and complementary textures make it as visually appealing as it is delicious. Whether for a weeknight family dinner or entertaining guests, this versatile pasta dish is sure to impress with its balance of comforting creaminess and bright herbal notes.
