Creamy Pesto Chicken Pasta Bake ✨ My most viral recipe of 2024! Bite

Ingredients

• 500 g Chicken Breast (boneless, skinless; cut into bite‑size pieces after cooking)
• 2 tbsp Sun‑Dried Tomato Oil (or olive oil infused with sun‑dried tomatoes)
• 1 tsp Italian Seasoning (blend of dried basil, oregano, thyme)
• 1 Onion (medium, diced)
• 4 Garlic Cloves (minced)
• 240 ml Heavy Cream (full‑fat)
• 150 g Mozzarella Cheese (shredded; part for mixing, part for topping)
• 75 g Parmesan Cheese (grated; plus extra for topping)
• 0.5 cup Sun‑Dried Tomatoes (chopped, packed in oil, drained)
• 1 cup Broccoli Florets (fresh or frozen)
• 2 cup Fresh Spinach (packed, roughly chopped)
• 340 g Pasta (penne or fusilli, cooked al dente)
• 3 tbsp Pesto (store‑bought or homemade)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, chop the sun‑dried tomatoes, cut broccoli into florets, rinse and roughly chop the spinach, measure cheeses and pesto, and set all ingredients within easy reach.

   Time: PT15M

2. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the pasta and cook according to package directions until al dente. Drain and set aside.

   Time: PT12M

3. Cook Chicken

   Season the chicken breasts with salt and pepper. Heat 1 tbsp of oil in a large skillet over medium‑high heat, sear each side 5‑6 minutes until golden and the interior reaches 165°F (74°C). Remove, let rest 2 minutes, then cut into bite‑size pieces.

   Time: PT12M

4. Toast Spices

   Add the sun‑dried tomato oil and Italian seasoning to the same skillet. Toast for 1‑2 minutes, stirring constantly, until fragrant.

   Time: PT2M

5. Sauté Onion and Garlic

   Add the diced onion to the skillet and sauté 4‑5 minutes until translucent. Then add the minced garlic and cook 1 minute more.

   Time: PT6M

6. Make Creamy Sauce

   Reduce the heat to low, pour in the heavy cream and stir. Gradually add the shredded mozzarella and grated Parmesan, stirring until the cheeses melt into a smooth sauce.

   Time: PT4M

7. Add Veggies, Chicken, and Pasta

   Stir in the chopped sun‑dried tomatoes, broccoli florets, fresh spinach, cooked chicken pieces, and the al dente pasta. Cook 2‑3 minutes until the spinach wilts and everything is well‑combined.

   Time: PT3M

8. Add Pesto

   Drop the pesto in a few dollops over the mixture and gently fold it in, creating swirls of green.

   Time: PT1M

9. Season and Top

   Taste the casserole and add salt and freshly ground black pepper as needed. Sprinkle the remaining mozzarella and Parmesan evenly over the top.

   Time: PT2M

10. Bake Pasta

    Preheat the oven to 375°F (190°C). Transfer the mixture to a greased 9x13‑inch baking dish and bake for 20 minutes, or until the top is golden and the sauce is bubbling.

    Time: PT20M

    Temperature: 375°F

11. Rest and Serve

    Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

940

Protein

42 g

Carbohydrates

65 g

Fat

43 g

Fiber

2 g