Creamy Pesto Chicken Pasta Bake
Directions
- 1Preheat oven to 350°F. Place the cream on the counter to come to room temp.
- 2Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
- 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.
- 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.
- 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.
- 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
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