Creamy Pesto Chicken Pasta Bake

재료

1lb pasta, I used rigatoni

1/2 cup sun-dried tomatoes + oil

1lb chicken

1 tbsp butter

1 yellow onion, diced

Salt and pepper (to taste)

1 tsp red pepper flakes (to taste)

1 tsp smoked paprika (to taste)

1 tsp oregano (to taste)

6-8 cloves of garlic, minced

2 cups heavy cream (room temp)

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

Parsley to garnish

방향

Preheat oven to 350°F. Place the cream on the counter to come to room temp.

Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.

In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces.

In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes: Add the garlic and cook for another 30 seconds.

Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.

Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted

Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.

Top with the remaining mozzarella and parmesan cheese.

Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.

Sprinkle with fresh parsley, a little more parmesan, and enjoy!

노트

4.7