One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake
Directions
- 1Preheat oven to 350F
- 2Boil noodles in salted water until al dente. Drain and set aside.
- 3In a large (oven-safe) saucepan or dutch oven, heat about 1 tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bit-sized pieces.
- 4In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes or so. Throw in your garlic and stir for another 30 seconds.
- 5Pour in your heavy cream and stir. Simmer for a couple of minutes.
- 6Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Reduce heat to medium/low, and stir until melted.
- 7Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.
- 8Add the pasta to the pan, mixing well to combine all ingredients.
- 9Top with remaining mozzarella and parmesan cheese.
- 10Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.
- 11Sprinkle with fresh parsley, a touch more parmesan, and enjoy!
Ingredients
- 1 lb pasta of choice
- 5 cups chicken broth
- 0.33 cup sun-dried tomatoes + oil
- 1 lb chicken
- 1 tbsp butter
- 0.5 yellow onion, diced
- 0 salt
- 0 pepper
- 0 paprika
- 0 oregano
- 0 Tony's seasoning
- 1 head garlic, minced
- 2 cups heavy cream
- 1 cup cooked broccoli
- 2 handfuls spinach
- 2 cups freshly shredded parmesan cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup pesto
- 0 parsley
Equipment
ovenlarge oven-safe saucepan or dutch oventongswooden spoongrater
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