Sun-Dried Tomato Chicken Pasta Bake
This Chicken and Sundried Tomato Pasta 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.
Servings: 12 people
Calories: 457kcal
Ingredients
Sun-Dried Tomato Alfredo Sauce
- 1 ½ cups Chicken Broth
- 2 Tablespoons Sun-Dried Tomatoes roughly chopped
- 2 cups Heavy Cream
- 2 cups Parmesan Cheese grated
- ½ teaspoon Garlic Salt
- ¼ teaspoon Nutmeg
- ¼ teaspoon Pepper
Chicken Pasta Bake
- 1 lb Pasta
- 2 Tablespoons Avocado Oil
- 1 ½ lbs Chicken Breast cut into ½" dice
- 2 Tablespoons Garlic minced
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ¼ cup Pesto homemade pesto or store bought
- 2 ½ cups Shredded Mozzarella Cheese divided
- ¼ cup Parmesan Cheese grated
Instructions
For the Sun-Dried Tomato Alfredo Sauce
- 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.
For the Chicken Pasta Bake
- Preheat oven to 350 degrees F.
- Cook noodles in boiling salted water until al dente, according to the package directions.
- Meanwhile, heat a large saucepan or dutch oven over medium high heat and add the avocado oil. Once shimmering, add the diced chicken and saute until cooked through and golden. Next, add the minced garlic and saute for 1-2 minutes or until the garlic is translucent. Season the chicken with salt and pepper and set aside remove from the heat.
- Once the pasta has finished cooking, drain and add to the chicken mixture along with the Alfredo sauce, stirring to combine. Fold in 1 ½ cups of the mozzarella cheese, then transfer to a 9" by 13" baking dish.
- Drizzle the pesto sauce over the mixture, then sprinkle the top with the remaining 1 cup mozzarella cheese and the Parmesan cheese.
- Bake in a preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool slightly before serving warm. Enjoy!
Nutrition
Calories: 457kcal | Carbohydrates: 4g | Protein: 24g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 132mg | Sodium: 745mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1092IU | Vitamin C: 4mg | Calcium: 375mg | Iron: 1mg