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This hearty pasta dish combines the richness of sun-dried tomatoes and pesto with tender chicken and a cheesy, creamy sauce. It’s a comfort meal that will satisfy both your taste buds and your appetite. Whether you’re cooking for a family dinner or hosting guests, this recipe is sure to impress with its deep flavors and creamy texture.
Ingredients:
- 1 lb pasta of choice
- 1/3 cup sun-dried tomatoes + oil from the jar
- 1 lb 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 (adjust to your preference)
- 2 cups heavy cream
- 1-2 cups cooked broccoli, to taste
- 2 handfuls spinach, to taste
- 2 cups freshly shredded parmesan cheese (extra for serving)
- 2 cups shredded mozzarella (I used Tillamook mozzarella for this recipe)
- 1/2 cup pesto, to taste (Costco’s brand is highly recommended)
- Parsley for garnish
Cooking Instructions:
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure it’s ready when your dish needs to bake.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta of choice and cook until al dente (firm to the bite). Drain and set aside. The pasta will finish cooking in the oven later.
3. Cook the Chicken
In a large oven-safe pan or Dutch oven, heat 1 tablespoon of oil from the sun-dried tomatoes over medium-high heat. Add the chicken and cook until no longer pink, about 6-8 minutes. Remove the chicken from the pan, set it aside, and let it rest for a few minutes before cutting it into bite-sized pieces.
4. Prepare the Sauce Base
Using the same pan, melt 1 tablespoon butter over medium heat. Add in salt, pepper, paprika, oregano, and Tony’s seasoning to taste. Stir to toast the spices for about 1 minute to release their flavors.
Creating the Creamy Sauce
5. Sauté the Onions and Garlic
Add the diced onion to the pan and sauté for about 4 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds, being careful not to let it burn.
6. Make the Creamy Sauce
Pour in 2 cups of heavy cream and stir. Bring it to a simmer for 2-3 minutes, allowing the cream to thicken slightly. Gradually add 1 cup of parmesan and 1 cup of mozzarella, stirring continuously until the cheeses melt into a smooth, creamy sauce.
7. Add Vegetables and Chicken
Stir in the sun-dried tomatoes, broccoli, spinach, and pesto. Let the spinach wilt in the sauce, and then add the cooked chicken back into the pan. Mix everything well so that the sauce coats all the ingredients evenly.
Baking and Final Touches
8. Cheesy Topping and Bake
Sprinkle the remaining 1 cup of parmesan and 1 cup of mozzarella over the top of the pasta mixture. Transfer the pan to the oven and bake at 350°F for 15 minutes, allowing the cheese to melt and the flavors to meld together.
9. Broil for a Golden Finish
To achieve a delicious golden crust, switch your oven to the broiler setting for an additional 5 minutes, watching closely so the top doesn’t burn.
10. Garnish and Serve
Once out of the oven, sprinkle your pasta with fresh parsley and an extra touch of parmesan. Serve hot and enjoy the rich, creamy flavors of this sun-dried tomato and pesto chicken pasta.
Tips for Success:
- Sun-Dried Tomato Oil: Don’t skip using the oil from the jar! It adds a depth of flavor to the dish.
- Chicken: If you prefer, you can substitute the chicken with shrimp or keep the dish vegetarian by adding more vegetables.
- Pasta Choice: This recipe works well with any pasta, but short varieties like penne, rigatoni, or farfalle hold the sauce beautifully.
- Season to Taste: Adjust the seasoning as you cook to match your taste preferences, especially when it comes to Tony’s seasoning and garlic.
Conclusion
This creamy sun-dried tomato and pesto chicken pasta is a comforting and flavorful meal that will surely become a favorite. Its blend of tender chicken, vibrant vegetables, rich cheeses, and a creamy pesto sauce makes it perfect for any occasion. Enjoy!
