Creamy Pesto Chicken Pasta Bake
Directions
- 1Pour oil in a pan.
- 2Cook the chicken and remove it from the pan.
- 3Melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes.
- 4Add the garlic and cook for another 30 seconds.
- 5Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
- 6Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted.
- 7Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
- 8Top with the remaining mozzarella and parmesan cheese.
- 9Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
Ingredients
- 1 lb pasta of choice
- 0.5 cup sun-dried tomatoes
- 0.5 cup oil
- 1 lb chicken
- 1 tbsp butter
- 0.5 yellow onion, diced
- to taste salt and pepper
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp oregano
- 6-8 cloves garlic, minced
- 2 cups heavy cream
- 1-2 cups cooked broccoli
- 2 handfuls spinach
- 6-8 oz freshly shredded parmesan cheese
- 8 oz freshly shredded mozzarella
- 0.5 cup pesto
- to garnish parsley
Equipment
oven-safe saucepandutch oven
Tips
- Sun-dried tomato pesto would also work really well here.
- Full recipes in the caption.
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