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Chicken & Broccoli Pesto Pasta Salad

This chicken and broccoli pesto pasta with sundried tomatoes is a family favourite dish - you can enjoy it hot, but it’s just as good the next day as a pasta salad! It’s particularly perfect for lunch boxes.
Course Main Course, Pasta, Salad
Cuisine British, English, International
Keyword Chicken Pesto Pasta with broccoli, easy chicken pasta, midweek meals
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 large portions
Calories 380kcal
Author Sisley White


  • 450 g pasta of your choice
  • 1 red onion
  • 2 cloves of garlic
  • 1 glug olive oil
  • 3 chicken breasts
  • 150 grams pesto shop bought or make your own
  • 150 grams sundried tomatoes
  • 1 handful fresh parsley
  • 200 grams tenderstem broccoli


  • Chop the red onion and add it to a pan with the olive oil on medium heat.
  • When the onion is soft add the garlic and leave to soften.
  • Slice the chicken and to the pan.
  • When the chicken is nearly cooked add the pesto and mix in.
  • Put the pasta as per the cooking instructions. 10 minutes before the end add the broccoli to a colander and place over the pasta to steam for about 8-10 minutes.
  • When the pasta is nearly cooked add the sundried tomatoes and a little of oil they're in plus the parsley to the chicken. If the mix is a little dry add a little stock or water.
  • Drain the pasta and mix it into the chicken along with the broccoli.
  • Serve straight away. Any leftovers are perfect to enjoy the next day for lunch boxes.


Calories: 380kcal