Creamy Pesto Chicken and Broccoli Bake

• 8 oz uncooked penne pasta
• 2 cups broccoli florets
• 2 boneless, skinless chicken breasts, cut into chunks
• 1 cup marinara sauce
• 1/2 cup prepared pesto
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large bowl, mix marinara sauce, pesto, and heavy cream until well combined.
4. 4 Season chicken with salt, pepper, and oregano. Add chicken and broccoli to the sauce mixture, tossing to coat.
5. 5 Combine the chicken and broccoli mixture with the cooked penne.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and 1/4 cup Parmesan cheese.
8. 8 Bake for 35 minutes, or until the cheese is bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add sun-dried tomatoes for an extra layer of flavor.

Substitutions

• Substitute chicken with shrimp for a seafood twist.

Pairings

• Pairs well with a crisp Pinot Grigio or a refreshing iced tea.

Nutrition

Tips

• For extra flavor, sauté the garlic in a bit of olive oil before adding it to the sauce mixture.
• Feel free to use frozen broccoli for convenience, just ensure it's well-drained.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the dish's texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad for a complete meal.

FAQ