Chicken Pesto Alfredo Bake
Serves 1
Directions
- 1Toast walnuts in a dry pan for a few minutes until lightly golden.
- 2Add the toasted walnuts to a blender with olive oil, basil, Parmesan, garlic, lemon juice, salt, and pepper.
- 3Blend until smooth to make the pesto.
- 4Add oil and butter to a pan and cook the chicken until fully cooked through, then set aside.
- 5In the same pan, add butter and sauté diced onion with salt, pepper, oregano, and Calabrian chilies until soft.
- 6Add minced garlic and stir until fragrant.
- 7Pour in white wine and let it reduce a bit.
- 8Pour in heavy cream, followed by the pesto. Stir until combined.
- 9Add Parmesan cheese in batches, stirring until melted before each addition.
- 10Stir in cooked pasta, broccoli, and chicken, making sure everything is nicely combined.
- 11Top with mozzarella, Parmesan cheese, and dollops of ricotta.
- 12Drizzle with olive oil, bake, and serve.
Ingredients
- 2 cups fresh basil
- 0.5 cup California walnuts
- 2 cloves garlic
- 0.5 cup freshly grated Parmesan
- 0.5 lemon
- 0.5 cup olive oil
- taste salt
- taste pepper
- 1 lb pasta
- 1 lb chicken breast or thighs
- taste salt
- taste pepper
- smoked paprika
- oregano
- 1 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion
- taste salt
- taste pepper
- 1 tsp dried oregano
- 2 tsp Calabrian chili paste
- 6 cloves garlic
- 0.25 cup dry white wine
- 2 cups heavy cream
- 0.5 cup walnut pesto
- 1 cup freshly shredded Parmesan cheese
- 8 oz freshly shredded mozzarella
- 2 cups steamed broccoli florets
- 0.5 cup whole milk ricotta
- olive oil
- fresh parsley or basil
Equipment
panblender
Tips
- Toasting walnuts enhances their flavor for the pesto.
- Cover the chicken with a lid while cooking to help it cook through more efficiently.
- Adding ricotta on top is optional.
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