Creamy Chicken-and-Broccoli Pesto Bow Ties

Toasted pecans add unexpected warmth and crunch to this creamy pasta dish.


2 c. broccoli florets
kosher salt
Freshly ground black pepper
1 bunch fresh basil
2 clove garlic
1/4 c. olive oil
2 tsp. lemon zest
3 oz. Parmesan
4 oz. mascarpone or cream cheese
2 c. shredded rotisserie chicken
c. chopped toasted pecans (optional)


  1. Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with a slotted spoon. Add pasta to water and cook according to package directions; drain.
  2. Process basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food processer until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to 6 times. Season with salt and black pepper.
  3. Stir broccoli pesto and mascarpone into pasta until well coated; fold in chicken.

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