Description
A comforting and hearty pasta bake featuring tender chicken, vibrant pesto, creamy sauce, broccoli, and potatoes, all baked to perfection.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz penne pasta
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, garlic, salt, and pepper. Cook until chicken is no longer pink, about 6-8 minutes.
- Add diced potatoes and broccoli to the skillet. Cook for 5-7 minutes until slightly tender.
- Stir in heavy cream and pesto. Bring to a simmer, then remove from heat.
- Combine the cooked pasta with the chicken and vegetable mixture. Transfer to the prepared baking dish.
- Top with mozzarella and Parmesan cheeses. Bake for 20-25 minutes, until bubbly and golden.
- Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.