Step by step

Method

5 steps

1. 1

   Bring a large pot of salted water to a boil. Cook the bow ties until just tender, usually 7–8 minutes. Add the frozen broccoli for the last 2–3 minutes, then reserve ½ cup pasta water and drain.

2. 2

   While the pasta cooks, cut the chicken into ½-inch pieces. Heat the oil in a large skillet over medium heat and cook the chicken 5–7 minutes, stirring, until the pieces are white through the center and reach 165°F.

3. 3

   Pour the broth into the skillet and scrape up any browned bits. Add the cream cheese in small pieces and stir until it melts into the hot broth.

4. 4

   Stir in the pesto over low heat. Add the drained pasta and broccoli, tossing until coated. If the sauce looks tight, add reserved pasta water a splash at a time.

5. 5

   Warm everything for 1–2 minutes, then taste for salt and pepper. Serve while the sauce is glossy and the broccoli is still green.