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Creamy Pesto Chicken & Broccoli Pasta Bake
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Creamy Pesto Chicken & Broccoli Pasta Bake

1 hServes 6Nutri-Score C€€
from @heresyourbite90 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pasta (any shape you like)Grains450 g
  • sun-dried tomatoes (in oil, chopped, oil reserved)Pantry60 g
  • sun-dried tomato oil (from the jar)Pantry15 ml
  • chicken (cut into bite-sized pieces after cooking)Meat450 g
  • butterDairy15 g
  • yellow onion (diced)Produce0.5 pieces
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • paprika (to taste)Spices3 g
  • oregano (to taste)Spices3 g
  • Tony's seasoning (to taste)Spices5 g
  • garlic (head, minced)Produce1 piece
  • heavy creamDairy480 ml
  • broccoli (cooked, cut into florets)Produce250 g
  • spinach (fresh)Produce60 g
  • parmesan cheese (freshly shredded, plus more for topping and serving)Dairy200 g
  • mozzarella (shredded)Dairy200 g
  • pestoPantry120 ml
  • parsley (fresh, chopped, for garnish)Produce10 g

per serving

Nutrition

728kcal

Carbs
67 g
Proteins
29 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Stockpot
  • Dutch oven
  • Colander
  • Grater

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Simmer the cream

    • Pour in the heavy cream and stir.
    • Simmer for a couple of minutes.
    Step 4

  5. Melt in the cheese

    • Add half of the parmesan and half of the mozzarella.
    • Reduce the heat to medium-low and stir until melted.
    Step 5

  6. 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.
    Step 6

  7. 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.
    Step 7

  8. Garnish and serve

    • Sprinkle with fresh parsley and a touch more parmesan.
    • Serve hot and enjoy.
    Step 8
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