Creamy Pesto Chicken Pasta Bake by Heresyourbite

Ingredients

• 450g (1 lb) pasta of choice
• 450g (1 lb) chicken breast, cut into bite-sized pieces
• 120ml (1/2 cup) sun-dried tomatoes in oil (plus 1 tbsp oil for cooking)
• 15g (1 tbsp) butter
• 1/2 medium yellow onion, diced
• 6 cloves garlic, minced
• 475ml (2 cup) heavy cream, room temperature
• 200g (1-2 cup) cooked broccoli florets
• 60g (2 handfuls) fresh spinach
• 120ml (1/2 cup) basil pesto
• 225g (8 oz) freshly shredded mozzarella, divided
• 225g (8 oz) freshly shredded parmesan cheese, divided
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 350°F (175°C).
2. Boil pasta in salted water for 2 minutes less than package instructions (al dente); drain and set aside.
3. Heat 1 tbsp of sun-dried tomato oil in a large oven-safe saucepan over medium heat, cook chicken until no longer pink, then remove and set aside.
4. Melt butter in the same pan, add salt, pepper, red pepper flakes, paprika, and oregano; stir for 30 seconds to toast spices.
5. Add onion and sauté for 4 minutes until softened, then add garlic and cook for 30 seconds.
6. Reduce heat to low, pour in heavy cream, and simmer for 2 minutes until slightly thickened.
7. Stir in half of the parmesan and 1 cup of mozzarella until melted.
8. Fold in sun-dried tomatoes, cooked broccoli, spinach, cooked chicken, pasta, and pesto until well combined.
9. Top with remaining mozzarella and parmesan cheese.
10. Bake at 350°F (175°C) for 15 minutes, then broil for 5 minutes until golden and bubbly.
11. Garnish with fresh parsley and serve immediately.