Creamy Pesto Chicken Pasta Bake

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F. Place the cream on the counter to come to room temp.
  2. 2Preheat oven to 350°F. Place the cream on the counter to come to room temp.
  3. 3Preheat oven to 350°F. Place the cream on the counter to come to room temp.
  4. 4Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
  5. 5Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
  6. 6Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  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 the Parmesan and 1 cup mozzarella, stir until the cheese is melted.
  17. 17Add half the Parmesan and 1 cup mozzarella, stir until the cheese is melted.
  18. 18Add half the Parmesan and 1 cup mozzarella, 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.
  28. 28Sprinkle with fresh parsley, a little more parmesan, and enjoy!
  29. 29Sprinkle with fresh parsley, a little more parmesan, and enjoy!
  30. 30Sprinkle with fresh parsley, a little more parmesan, and enjoy!

Ingredients

  • 1 lb pasta
  • 1 lb pasta
  • 1 lb pasta
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 lb chicken
  • 1 lb chicken
  • 1 lb chicken
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.5 unit yellow onion
  • 0.5 unit yellow onion
  • 0.5 unit yellow onion
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 to taste 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 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 to 2 cups cooked broccoli
  • 1 to 2 cups cooked broccoli
  • 1 to 2 cups cooked broccoli
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 6 oz parmesan cheese
  • 6 oz parmesan cheese
  • 6 oz parmesan cheese
  • 8 oz mozzarella cheese
  • 8 oz mozzarella cheese
  • 8 oz mozzarella cheese
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 1 to garnish parsley
  • 1 to garnish parsley
  • 1 to garnish parsley

Equipment

ovenlarge oven-safe saucepan or dutch oven