Creamy Pesto Chicken Pasta Bake

20 mins
Serves 1
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Directions

  1. 1Pour oil in a pan.
  2. 2Pour oil in a pan.
  3. 3Pour oil in a pan.
  4. 4Cook the chicken and remove it from the pan.
  5. 5Cook the chicken and remove it from the pan.
  6. 6Cook the chicken and remove it from the pan.
  7. 7Melt 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.
  8. 8Melt 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.
  9. 9Melt 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.
  10. 10Add the garlic and cook for another 30 seconds.
  11. 11Add the garlic and cook for another 30 seconds.
  12. 12Add the garlic and cook for another 30 seconds.
  13. 13Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
  14. 14Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
  15. 15Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
  16. 16Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted.
  17. 17Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted.
  18. 18Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted.
  19. 19Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
  20. 20Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
  21. 21Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
  22. 22Top with the remaining mozzarella and parmesan cheese.
  23. 23Top with the remaining mozzarella and parmesan cheese.
  24. 24Top with the remaining mozzarella and parmesan cheese.
  25. 25Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
  26. 26Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
  27. 27Bake 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
  • 1 lb pasta of choice
  • 1 lb pasta of choice
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil
  • 1 lb chicken
  • 1 lb chicken
  • 1 lb chicken
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • to taste salt and pepper
  • to taste salt and pepper
  • to taste salt and pepper
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 6-8 cloves garlic, minced
  • 6-8 cloves garlic, minced
  • 6-8 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1-2 cups cooked broccoli
  • 1-2 cups cooked broccoli
  • 1-2 cups cooked broccoli
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 6-8 oz freshly shredded parmesan cheese
  • 6-8 oz freshly shredded parmesan cheese
  • 6-8 oz freshly shredded parmesan cheese
  • 8 oz freshly shredded mozzarella
  • 8 oz freshly shredded mozzarella
  • 8 oz freshly shredded mozzarella
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 0.5 cup pesto
  • to garnish parsley
  • to garnish parsley
  • to garnish parsley

Equipment

oven-safe saucepandutch oven

Tips

  • Sun-dried tomato pesto would also work really well here.
  • Full recipes in the caption.