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4.85 from 53 votes

Creamy Pesto Pasta with Chicken & Broccoli

This super fast skillet meal that combines a creamy pesto sauce, broccoli, and pasta is perfect for busy weeknights.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Total Cost: $5.10 recipe / $1.25 serving
Servings: 4
Author: Beth - Budget Bytes


  • 8 oz bow tie pasta $0.63
  • 8 oz frozen broccoli florets $1.15
  • 1 Tbsp olive oil $0.16
  • 1 large 3/4 lb chicken breast** $1.50
  • 1/3 cup basil pesto $1.00
  • 1/2 cup chicken broth** $0.07
  • 4 oz cream cheese $0.50


  • Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 60 seconds. Drain the pasta and broccoli in a colander.
  • While the pasta is cooking, thinly slice the chicken breast. Heat one tablespoon of olive oil in a large skillet over medium heat, add the sliced chicken, and sauté until it is no longer pink (about 5 minutes).
  • Add the pesto and chicken broth to the skillet. Stir to combine and allow it to come up to a simmer. Add the cream cheese in chunks and whisk it into the hot liquid until a smooth sauce forms.
  • Add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce.


** I buy my chicken breasts in value packs when they are on sale and freeze them for later use. The chicken broth is made from Better Than Bouillon brand soup base, which is less expensive than canned or boxed broths.