Description
This dish is what cozy weeknight dreams are made of. Creamy, cheesy, herby, and packed with chicken and veggies, it’s the kind of recipe that fills your kitchen with warmth and your table with happy faces. It all comes together in one big pan—no extra pots, just pure, saucy goodness.
Ingredients
1 lb pasta of choice
5–6 cups chicken broth (for one-pot method)
1 lb chicken, chopped
1 tbsp butter
½ yellow onion, diced
Salt, pepper, paprika, oregano, Tony’s seasoning—to taste
1 head garlic, minced
⅓ cup sun-dried tomatoes + a bit of the oil
2 cups heavy cream
1–2 cups cooked broccoli
2 handfuls fresh spinach
½ cup pesto (Costco’s brand recommended)
2 cups shredded mozzarella
2 cups shredded parmesan cheese (plus extra for topping)
Fresh parsley for garnish
Instructions
In a large pan or Dutch oven, melt butter and sauté onion and garlic until fragrant. Add chopped chicken, season generously, and cook until golden.
Stir in sun-dried tomatoes and their oil.
Add pasta and pour in enough chicken broth to cover. Simmer until pasta is al dente, stirring often.
Stir in heavy cream, pesto, spinach, cooked broccoli, and cheeses. Mix until creamy and well combined.
Top with more mozzarella and parmesan. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Garnish with fresh parsley. Serve hot!
Notes
Creamy, herby, and loaded with flavor—this one-pan wonder brings dinner and comfort to the table all at once.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 560 per serving
- Sugar: 4g per serving
- Sodium: 780mg per serving
- Fat: 33g per serving
- Saturated Fat: 16g per serving
- Carbohydrates: 38g per serving
- Fiber: 3g per serving
- Protein: 32g per serving
- Cholesterol: 110mg per serving