Creamy Pesto Chicken Pasta Bake
Creamy Pesto Chicken Pasta Bake
Ingredients
For the Pasta Bake
- 1 pound pasta, of choice
- 1/2 cup sun-dried tomatoes, plus oil for cooking
- 1 pound 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 garlic, cloves, minced, to taste
- 2 cups heavy cream, room temperature
- 1-2 cups cooked broccoli
- 2 handfuls spinach
- 6-8 ounces Parmesan cheese, freshly shredded, divided
- 8 ounces mozzarella cheese, freshly shredded, divided
- 1/2 cup pesto, to taste
- fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 350°F. Place the heavy cream on the counter to allow it to come to room temperature.
⏱️ 5 min•🌡️ 350
- 2
Boil the pasta in salted water a few minutes less than the package instructions, ensuring it is al dente. Drain and set aside.
⏱️ 10 min
- 3
In a large oven-safe saucepan or Dutch oven, heat 1 tablespoon of sun-dried tomato oil over medium heat. Cook the chicken until it is no longer pink. Remove the chicken from the pan and set it aside to rest for a few minutes before cutting it into bite-sized pieces.
⏱️ 10 min
- 4
In the same pan, melt the butter. Add salt, black pepper, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Stir to toast the spices for about 30 seconds. Add the diced yellow onion and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 6 min
- 5
Reduce the heat to low. Pour in the 2 cups of room temperature heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
⏱️ 3 min
- 6
Add half of the shredded Parmesan cheese (3-4 ounces) and 1 cup of the shredded mozzarella cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated.
⏱️ 3 min
- 7
Stir in the 1/2 cup sun-dried tomatoes, 1-2 cups cooked broccoli, 2 handfuls spinach, the cooked chicken pieces, the cooked pasta, and 1/2 cup pesto. Mix everything thoroughly to ensure all ingredients are coated in the creamy sauce. Taste and adjust seasonings as needed.
⏱️ 5 min
- 8
Top the pasta mixture with the remaining shredded mozzarella cheese and Parmesan cheese.
⏱️ 1 min
- 9
Bake in the preheated oven at 350°F for 15 minutes. Then, switch to broiler setting and broil for another 5 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 350
- 10
Remove from the oven, sprinkle with fresh parsley and a little more Parmesan cheese, and serve hot. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pesto Chicken Pasta Bake
For the Pasta Bake
- 1 pound pasta, of choice
- 1/2 cup sun-dried tomatoes, plus oil for cooking
- 1 pound 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 garlic, cloves, minced, to taste
- 2 cups heavy cream, room temperature
- 1-2 cups cooked broccoli
- 2 handfuls spinach
- 6-8 ounces Parmesan cheese, freshly shredded, divided
- 8 ounces mozzarella cheese, freshly shredded, divided
- 1/2 cup pesto, to taste
- fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 350°F. Place the heavy cream on the counter to allow it to come to room temperature.
⏱️ 5 min•🌡️ 350 - 2
Boil the pasta in salted water a few minutes less than the package instructions, ensuring it is al dente. Drain and set aside.
⏱️ 10 min - 3
In a large oven-safe saucepan or Dutch oven, heat 1 tablespoon of sun-dried tomato oil over medium heat. Cook the chicken until it is no longer pink. Remove the chicken from the pan and set it aside to rest for a few minutes before cutting it into bite-sized pieces.
⏱️ 10 min - 4
In the same pan, melt the butter. Add salt, black pepper, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Stir to toast the spices for about 30 seconds. Add the diced yellow onion and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 6 min - 5
Reduce the heat to low. Pour in the 2 cups of room temperature heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
⏱️ 3 min - 6
Add half of the shredded Parmesan cheese (3-4 ounces) and 1 cup of the shredded mozzarella cheese to the sauce. Stir continuously until the cheese is completely melted and incorporated.
⏱️ 3 min - 7
Stir in the 1/2 cup sun-dried tomatoes, 1-2 cups cooked broccoli, 2 handfuls spinach, the cooked chicken pieces, the cooked pasta, and 1/2 cup pesto. Mix everything thoroughly to ensure all ingredients are coated in the creamy sauce. Taste and adjust seasonings as needed.
⏱️ 5 min - 8
Top the pasta mixture with the remaining shredded mozzarella cheese and Parmesan cheese.
⏱️ 1 min - 9
Bake in the preheated oven at 350°F for 15 minutes. Then, switch to broiler setting and broil for another 5 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 350 - 10
Remove from the oven, sprinkle with fresh parsley and a little more Parmesan cheese, and serve hot. Enjoy!
⏱️ 2 min