Creamy Pesto Chicken Pasta Bake

20m
Serves 4
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Directions

  1. 1Preheat oven to 350°F. Place the cream on the counter to come to room temp.
  2. 2Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
  3. 3In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces.
  4. 4In the same pan, melt 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. Add the garlic and cook for another 30 seconds.
  5. 5Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
  6. 6Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted.
  7. 7Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
  8. 8Top with the remaining mozzarella and parmesan cheese.
  9. 9Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
  10. 10Sprinkle with fresh parsley, a little more parmesan, and enjoy!

Ingredients

  • 1 lb pasta of choice
  • 0.5 cup sun-dried tomatoes
  • 1 tbsp sun-dried tomato oil
  • 1 lb chicken
  • 1 tbsp butter
  • 0.5 unit yellow onion
  • 0 salt
  • 0 pepper
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 6 cloves garlic
  • 2 cups heavy cream
  • 1 cup cooked broccoli
  • 2 handfuls spinach
  • 6 oz parmesan cheese
  • 8 oz mozzarella cheese
  • 0.5 cup pesto
  • 0 parsley

Equipment

ovenlarge oven-safe saucepan or dutch oven