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almond broccoli pesto pasta in white bowl with a fork taking a bite
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5 from 1 vote

Almond Broccoli Pesto Pasta Recipe with Chicken

This almond broccoli pesto recipe sneaks some extra broccoli into your diet and makes for a healthier pesto option!  Perfect on pasta with some cherry tomatoes and chicken.
Prep Time30 mins
Total Time30 mins
Course: Dinner
Cuisine: Mediterranean
Servings: 4
Calories: 499kcal


Broccoli Pesto:

  • 4 cups broccoli florets and stems 8 oz /250g
  • 4 cloves garlic
  • ½ cup olive oil
  • ¾ cup parmesan cheese shredded
  • Zest from 2 lemons 2 tablespoons
  • Juice from 1 lemon 2.5 tablespoons
  • ¾ teaspoon salt
  • ½ cup slivered almonds
  • 1 cup basil leaves

Broccoli Pesto Pasta:

  • 8 oz uncooked pasta of your choice
  • 1.5 cups broccoli florets cut into very small pieces
  • 1 cup broccoli pesto recipe above
  • 1.5 cups cherry tomatoes halved
  • 2 chicken breasts cooked and cubed (see [url]this post∞https://sweetpeasandsaffron.com/2016/04/chicken-fajita-lunch-bowls.html[/url] for baking instructions)


  • Broccoli PestoIn the base of a 7-cup food processor fitted with a steel blade, combine all of the pesto ingredients.
  • Blend until smooth, you will need to scrape down the sides and lid several times with a spatula.
  • PastaCook pasta according to package directions.
  • When one minute of cook time remains, add the broccoli florets to the pasta water.
  • Drain pasta and broccoli, reserving ½ cup of the cooking liquid.
  • Combine 1 cup of broccoli pesto with the cooking liquid and cherry tomatoes, and stir for 2-3 minutes, until smooth.
  • Return the pasta and broccoli to the pot along with the chicken breast, and stir until coated.


Nutritional Information is for 1 serving of pesto pasta
The pesto recipe makes 2-2.5 cups of pesto, however only 1 cup is needed for the pesto pasta recipe. Use your leftovers on pizza, potatoes, or as a dip!
Pesto keeps in an air tight container in the fridge for up to a week. The top may discolour slightly however it is still delicious!


Serving: 1/4 batch | Calories: 499kcal | Carbohydrates: 50g | Protein: 27g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 174mg | Fiber: 6g | Sugar: 4g