Preheat the oven and cook the pasta

• Preheat the oven to 175 °C (350 °F).
• Boil the pasta in salted water until al dente, then drain and set aside.

Cook the chicken

• Heat the sun-dried tomato oil in a large oven-safe saucepan or dutch oven over medium-high heat.
• Cook the chicken until no longer pink, then remove from the pan and set aside.
• Let it rest a few minutes, then cut into bite-sized pieces.

Build the sauce base

• In the same pan, melt the butter.
• Add the salt, pepper, paprika, oregano and Tony's seasoning and stir to toast.
• Add the onion and sauté for about 4 minutes, then add the garlic and stir for another 30 seconds.

Simmer the cream

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

Melt in the cheese

• Add half of the parmesan and half of the mozzarella.
• Reduce the heat to medium-low and stir until melted.

Add the vegetables, pesto and chicken

• Add the sun-dried tomatoes, cooked broccoli, spinach and pesto and stir.
• Return the chicken pieces to the pan and stir to combine.

Top and bake

• Top with the remaining mozzarella and parmesan.
• Bake at 175 °C (350 °F) for 15 minutes.
• Finish under the broiler for another 5 minutes, until golden and crusty.

Garnish and serve

• Sprinkle with fresh parsley and a touch more parmesan.
• Serve hot and enjoy.