One-pan Creamy Pesto Chicken & Broccoli Pasta Bake

• total time: 1 hour 19 minutes

Ingredients

1lb pasta of choice

5-6 cups chicken broth (if making the one-pot version)

1/3 cup cun-dried tomatoes + oil

1lb chicken

1 tbsp butter

1/2 yellow onion, diced

Salt and pepper, to taste

Paprika, to taste

Oregano, to taste

Tony’s seasoning, to taste

1 head of garlic, minced (or to taste)

2 cups heavy cream

1-2 cups cooked broccoli, to taste

2 handfuls spinach, to taste

2 cups freshly shredded parmesan cheese (plus more for topping and serving)

2 cups shredded mozzarella (I used @Tillamook in this recipe)

1/2 cup pesto, to taste (I recommend Costco brand)

Parsley to garnish

If you’re cooking your pasta in the same pot, make sure you use a bigggg pan or dutch oven)

One-Pot Version:

Directions

Preheat oven to 350F

In a large (oven-safe) saucepan or dutch oven, heat about 1tbsp 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.

In 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.

Pour in your chicken broth, season with a pinch of salt, stir, and bring to a simmer.

Once simmering, pour in your pasta. Stir, cover, and simmer until pasta is cooked through. This should take about 15-25 minutes, but keep an eye on it and stir occasionally. (Tip: start with 5 cups of broth, then add more if needed).

Once your pasta is cooked, pour in your heavy cream and stir. Simmer for a couple of minutes.

Reduce heat to medium/low. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Stir until melted.

Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.

Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.

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

Video Version:

Preheat oven to 350F

Boil noodles in salted water until al dente. Drain and set aside.

In 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.

In 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.

Pour in your heavy cream and stir. Simmer for a couple of minutes.

Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Reduce heat to medium/low, and stir until melted.

Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.

Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.

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