Creamy Pesto Chicken and Potato Bake

• 2 cups cubed cooked chicken
• 4 cups diced potatoes
• 1 cup prepared pesto
• 1 ½ cups heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt to taste
• black pepper to taste
• ½ cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in pesto and heavy cream, heating through until well combined.
4. 4 In a greased baking dish, layer diced potatoes, cooked chicken, and the pesto cream sauce.
5. 5 Season with oregano, salt, and pepper.
6. 6 Sprinkle mozzarella and Parmesan cheeses over the top.
7. 7 Bake uncovered for 40 minutes or until potatoes are tender and top is golden.
8. 8 Sprinkle breadcrumbs over the top during the last 5 minutes of baking for a crispy finish.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add sautéed mushrooms for an earthy depth.
• Include diced bell peppers for a pop of color and sweetness.

Substitutions

• Substitute chicken with cubed tofu for a vegetarian option.
• Use almond milk instead of heavy cream for a lighter version.

Pairings

• Pairs well with a chilled white wine.
• A simple vinaigrette salad complements this dish beautifully.

Nutrition

Tips

• Use rotisserie chicken for a shortcut.
• Customize pesto flavor by adding sun-dried tomatoes or spinach to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating in a 350°F oven.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm crusty bread on the side.

FAQ