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One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake
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One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake

1 hServes 6Nutri-Score C€€
from @heresyourbite18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pasta (of choice)Grains450 g
  • chicken broth (for the one-pot version)Pantry1.2 litres
  • sun-dried tomatoes (in oil, plus oil from the jar)Pantry60 g
  • chicken (cut into bite-sized pieces)Meat450 g
  • butterDairy15 g
  • yellow onion (diced)Produce1 piece
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 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)Produce300 g
  • spinachProduce60 g
  • parmesan cheese (freshly shredded, plus more for topping and serving)Dairy200 g
  • mozzarella (shredded)Dairy200 g
  • pestoPantry120 g
  • parsley (fresh, chopped, to garnish)Produce10 g

per serving

Nutrition

762kcal

Carbs
63 g
Proteins
33 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Stockpot
  • Colander

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 350 °F (175 °C).
    Step 1

  2. Cook the pasta

    • Boil the pasta in salted water until al dente.
    • Drain and set aside.
    Step 2

  3. 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.
    • Remove from the pan, set aside, let rest, then cut into bite-sized pieces.
    Step 3

  4. Build the base

    • Melt the butter in the same pan.
    • Add the seasonings and stir to toast.
    • Add the onion and sauté.
    • Add the garlic and stir.
    Step 4

  5. Make the cream sauce

    • Pour in the heavy cream and stir.
    • Simmer for a couple of minutes.
    Step 5

  6. Melt the cheese

    • Add half of the parmesan and half of the mozzarella.
    • Reduce the heat to medium-low and stir until melted.
    Step 6

  7. Add the vegetables and pesto

    • Add the sun-dried tomatoes, cooked broccoli, spinach and pesto.
    • Stir to combine.
    Step 7

  8. Assemble and bake

    • Top with the remaining mozzarella and parmesan.
    • Bake at 350 °F (175 °C).
    • Finish under the broiler until golden and crusty.
    Step 8

  9. Serve

    • Sprinkle with fresh parsley and a touch more parmesan.
    • Enjoy!
    Step 9
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