Broccoli pesto pasta with baked chicken meatballs
This dish combines tender baked chicken meatballs with al dente pasta, all tossed in a vibrant, creamy broccoli pesto. The broccoli adds a fresh green flavor, while the chicken meatballs keep it hearty and protein-rich. Perfect for a weeknight dinner or meal prep.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 45–50 minutes
Ingredients
For the Chicken Meatballs
500 g (1 lb) ground chicken
½ cup breadcrumbs (or almond flour for gluten-free)
¼ cup grated Parmesan cheese (optional)
1 egg
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
1 tbsp olive oil (for greasing the baking sheet)
For the Broccoli Pesto
2 cups broccoli florets, lightly steamed or boiled
½ cup fresh basil leaves
2 garlic cloves
¼ cup Parmesan cheese (optional)
¼ cup walnuts or pine nuts
½ cup olive oil (adjust for desired consistency)
Juice of ½ lemon
Salt & pepper to taste
For the Pasta
350 g (12 oz) pasta of choice (penne, fusilli, or spaghetti work well)
Salt for pasta water
Optional Garnish
Cherry tomatoes, halved
Extra Parmesan
Fresh basil leaves
Instructions
1. Prepare the Chicken Meatballs
1. Preheat the oven to 200°C / 400°F.
2. In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper until well combined.
3. Form the mixture into about 20 small meatballs.
4. Place the meatballs on a lightly greased baking sheet and bake for 20–25 minutes, or until golden and fully cooked (internal temp 74°C / 165°F).
2. Make the Broccoli Pesto
1. Steam or boil broccoli until tender (about 5–6 minutes). Drain and let cool slightly.
2. In a food processor, combine broccoli, basil, garlic, Parmesan, and nuts. Pulse until finely chopped.
3. Slowly drizzle in olive oil while blending until smooth and creamy.
4. Add lemon juice, salt, and pepper to taste.
3. Cook the Pasta
1. Cook pasta in salted boiling water according to package instructions until al dente.
2. Reserve ½ cup pasta water, then drain the pasta.
4. Combine Everything
1. In a large pan, toss the cooked pasta with broccoli pesto. Use reserved pasta water to loosen the sauce if needed.
2. Add baked chicken meatballs on top.
3. Optional: Add halved cherry tomatoes for color and freshness.
5. Serve
Garnish with extra Parmesan and fresh basil.
Serve warm.
Tips
For extra flavor, roast broccoli before making pesto.
Meatballs can be made ahead and frozen for easy weeknight meals.
Adjust olive oil in pesto for a creamier or lighter sauce.
Nutrition information
Calories: 500–550 kcal
Protein: 35 g
Carbs: 45 g
Fat: 20 g
Fiber: 6 g