Ingredients
Scale
For the Pesto
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, to maintain color)
For the Broccoli Chicken Pasta
- 1 lb pasta (penne, fusilli, or spaghetti)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup pasta water (reserved)
Instructions
- Prepare the Pesto: In a food processor, combine the basil, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt, pepper, and lemon juice, if using. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain the rest. Set pasta aside.
- Cook the Chicken: While the pasta is cooking, season the chicken pieces with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from heat.
- Combine Pasta and Chicken: In the skillet with the chicken, add the cooked pasta. Pour the pesto sauce over the pasta and chicken, stirring to combine. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Serve: Transfer to serving plates and garnish with extra grated Parmesan cheese and fresh basil leaves if desired. Serve