Indulge in the comforting and flavorful Creamy Pesto Chicken and Broccoli Pasta Bake, a hearty dish that combines tender chicken, vibrant broccoli, and pasta coated in a rich, creamy pesto sauce. This bake is a perfect one-dish meal for family dinners, cozy nights in, or meal prep for the week. It’s loaded with protein, vegetables, and savory Italian-inspired flavors that will have everyone coming back for seconds.
Ingredients
For the Dish:
- 2 Italian sausages (casings removed)
- 2 tablespoons olive oil, divided
- 1 cup diced onions
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Sauce:
- 1 cup good white wine
- 1 cup vegetable stock
- 1 cup vegan half and half (or regular half and half)
- 1/2 teaspoon water mixed with 1/2 teaspoon cornstarch (for thickening)
- 1 pinch red pepper flakes
- 1/2 teaspoon each of:
- Dried fennel
- Dried basil
- Dried thyme
- Garlic powder
- Onion powder
For the Bake:
- 1/2 pound cooked pasta (e.g., penne, rigatoni, or fusilli)
- 4 cups thinly sliced kale
Instructions
- Cook the Sausage : Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned and fully cooked. Remove the sausage from the skillet and set aside.
- Sauté the Aromatics : In the same skillet, add the remaining 1 tablespoon of olive oil.Add the diced onions and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Prepare the Sauce : Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly. Add the vegetable stock, vegan half and half, and the spice blend (fennel, basil, thyme, garlic powder, onion powder, and red pepper flakes). Stir well to combine. Slowly pour in the cornstarch-water mixture and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Assemble the Pasta Bake : Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sliced kale, cooked sausage, and prepared sauce. Mix until the pasta and kale are evenly coated.
- Bake : Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is lightly golden and bubbly.
- Serve : Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly grated Parmesan cheese or fresh basil, if desired.
Conclusion
This Creamy Pesto Chicken and Broccoli Pasta Bake is a satisfying dish that combines the best of creamy sauces, hearty pasta, and fresh vegetables. It’s a versatile recipe that can easily be customized with your favorite pasta or greens, and it’s perfect for feeding a hungry crowd or storing for leftovers. Enjoy the irresistible flavors of this comforting bake, and savor every creamy, cheesy bite!
Creamy Pesto Chicken and Broccoli Pasta Bake
The Creamy Pesto Chicken and Broccoli Pasta Bakecombines tender pasta, kale, and savory Italian sausage in a creamy, herbaceoussauce, baked to golden perfection. A crowd-pleasing, hearty dinner!
Ingredients
For the Dish:
- 2 Italian sausages casings removed
- 2 tablespoons olive oil divided
- 1 cup diced onions
- 3 cloves garlic minced
- Salt and pepper to taste
For the Sauce:
- 1 cup good white wine
- 1 cup vegetable stock
- 1 cup vegan half and half or regular half and half
- 1/2 teaspoon water mixed with 1/2 teaspoon cornstarch for thickening
- 1 pinch red pepper flakes
- 1/2 teaspoon each of:
- Dried fennel
- Dried basil
- Dried thyme
- Garlic powder
- Onion powder
For the Bake:
- 1/2 pound cooked pasta e.g., penne, rigatoni, or fusilli
- 4 cups thinly sliced kale
Instructions
- Cook the Sausage : Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned and fully cooked. Remove the sausage from the skillet and set aside.
- Sauté the Aromatics : In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onions and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Prepare the Sauce : Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly. Add the vegetable stock, vegan half and half, and the spice blend (fennel, basil, thyme, garlic powder, onion powder, and red pepper flakes). Stir well to combine. Slowly pour in the cornstarch-water mixture and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Assemble the Pasta Bake : Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sliced kale, cooked sausage, and prepared sauce. Mix until the pasta and kale are evenly coated.
- Bake : Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is lightly golden and bubbly.
- Serve : Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly grated Parmesan cheese or fresh basil, if desired.