Pesto Chicken and Broccoli Pasta

    20 minutes

    Chicken, broccoli, tomatoes, pesto, pasta, cheese. With crusty bread and a tossed salad it's a meal in itself.

    231 people made this

    Serves: 6 

    • 375g rigatoni pasta
    • 250g fresh broccoli florets
    • 1/4 cup olive oil
    • 1 tablespoon minced garlic
    • 2 tablespoons pesto
    • 1 cup chopped tomatoes
    • 500g boneless chicken breast halves, cooked and chopped
    • 3/4 cup grated Parmesan cheese
    • salt to taste
    • ground black pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
    2. Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
    3. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken and garlic/tomato mixture. Add grated Parmesan cheese, salt and ground black pepper and mix well. Serve warm.

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    Reviews in English (174)


    Good, but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also, I would have liked more tomatoes. Black olives or red onion might have zipped it up a little more...May try again with some of these alterations.  -  02 Oct 2004  (Review from Allrecipes USA and Canada)


    So tastey!! We loved this pasta!! I cubed the chicken before cooking it, and then I cooked it in a frying pan with a little olive oil, lemon juice, and garlic powder which gave the chicken a nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil, and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe!  -  19 Nov 2005  (Review from Allrecipes USA and Canada)


    My husband and I LOVE this recipe. It reminds me of the Penne with Broccoli entree at Pasta Bravo Restaurant but with the pesto kick. I also add sundried tomatoes and a little extra pesto. This recipe serves 3-4 adults, not 6!  -  08 Sep 2001  (Review from Allrecipes USA and Canada)