Creamy Pesto Chicken Pasta Bake
Creamy Pesto Chicken Pasta Bake
Ingredients
- 1 lb pasta, of choice
- 1/2 cup sun-dried tomatoes, plus oil
- 1 lb chicken
- 1 tablespoon butter
- 1/2 yellow onion, diced
- salt, to taste
- black pepper, to taste
- 1 teaspoon red pepper flakes, to taste
- 1 teaspoon smoked paprika, to taste
- 1 teaspoon oregano, to taste
- 6-8 cloves garlic, minced
- 2 cups heavy cream, room temperature
- 1-2 cups cooked broccoli
- 2 handfuls spinach
- 6-8 oz freshly shredded Parmesan cheese, divided
- 8 oz freshly shredded mozzarella, divided
- 1/2 cup pesto, to taste
- fresh parsley, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Place the heavy cream on the counter to come to room temperature.
⏱️ 5 min•🌡️ 350
- 2
Cook the pasta in salted water a few minutes less than package instructions until al dente. Drain and set aside.
⏱️ 10 min
- 3
In a large oven-safe pan or Dutch oven, heat 1 tablespoon of sun-dried tomato oil over medium heat. Cook the chicken until no longer pink. Remove the chicken, rest briefly, then cut into bite-sized pieces.
⏱️ 10 min
- 4
In the same pan, melt the butter and add salt, pepper, red pepper flakes, smoked paprika, and oregano. Stir to toast the spices, then add the diced onion and sauté for about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 5 min
- 5
Reduce heat to low, pour in the room temperature heavy cream, and simmer for a couple of minutes until slightly thickened. Stir in half of the Parmesan cheese and 1 cup of mozzarella until melted and smooth.
⏱️ 5 min
- 6
Add the sun-dried tomatoes, cooked broccoli, spinach, cooked chicken, cooked pasta, and pesto to the pan. Mix until well combined. Taste for seasonings. Top with the remaining mozzarella and Parmesan cheese.
⏱️ 5 min
- 7
Bake for 15 minutes, then broil for 5 minutes until golden, bubbly, and irresistible.
⏱️ 20 min•🌡️ 350
- 8
Finish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pesto Chicken Pasta Bake
- 1 lb pasta, of choice
- 1/2 cup sun-dried tomatoes, plus oil
- 1 lb chicken
- 1 tablespoon butter
- 1/2 yellow onion, diced
- salt, to taste
- black pepper, to taste
- 1 teaspoon red pepper flakes, to taste
- 1 teaspoon smoked paprika, to taste
- 1 teaspoon oregano, to taste
- 6-8 cloves garlic, minced
- 2 cups heavy cream, room temperature
- 1-2 cups cooked broccoli
- 2 handfuls spinach
- 6-8 oz freshly shredded Parmesan cheese, divided
- 8 oz freshly shredded mozzarella, divided
- 1/2 cup pesto, to taste
- fresh parsley, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Place the heavy cream on the counter to come to room temperature.
⏱️ 5 min•🌡️ 350 - 2
Cook the pasta in salted water a few minutes less than package instructions until al dente. Drain and set aside.
⏱️ 10 min - 3
In a large oven-safe pan or Dutch oven, heat 1 tablespoon of sun-dried tomato oil over medium heat. Cook the chicken until no longer pink. Remove the chicken, rest briefly, then cut into bite-sized pieces.
⏱️ 10 min - 4
In the same pan, melt the butter and add salt, pepper, red pepper flakes, smoked paprika, and oregano. Stir to toast the spices, then add the diced onion and sauté for about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 5 min - 5
Reduce heat to low, pour in the room temperature heavy cream, and simmer for a couple of minutes until slightly thickened. Stir in half of the Parmesan cheese and 1 cup of mozzarella until melted and smooth.
⏱️ 5 min - 6
Add the sun-dried tomatoes, cooked broccoli, spinach, cooked chicken, cooked pasta, and pesto to the pan. Mix until well combined. Taste for seasonings. Top with the remaining mozzarella and Parmesan cheese.
⏱️ 5 min - 7
Bake for 15 minutes, then broil for 5 minutes until golden, bubbly, and irresistible.
⏱️ 20 min•🌡️ 350 - 8
Finish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!