Sun-Dried Tomato Chicken Pasta Bake

This Sun-Dried Tomato Chicken Pasta Bake is hearty, full of flavor and a dinner that everyone will love. 

It’s made with a creamy  sun-dried tomato Alfredo sauce that is mixed with cooked pasta, juicy chicken, and pesto, all baked under a thick layer of mozzarella cheese.


– Chicken Broth – Tomatoes – Heavy Cream – Garlic Salt – Cheese

In a blender, add the chicken broth and sun-dried tomatoes. Blend until smooth, then set aside.


Heat a large saucepan over medium high heat. Add the cream, bring to a boil, then reduce to a simmer and simmer for 1 ½ minutes until reduced slightly.


Reduce to medium heat, then add the sun-dried tomato mixture to the cream and add the Parmesan cheese, garlic salt, nutmeg, and the pepper.


Bring the mixture back up to a simmer, stirring constantly for 1-2 minutes or until the alfredo thickens. Remove from the heat and set aside.


Cook noodles in boiling salted water until al dente, according to the package directions.


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