One Pan Chicken Pesto Pasta Bake
Want hearty comfort food that’s quick and easy? This One Pan Chicken Pesto Pasta Bake is your answer and soon to be family favourite. All made in one pan, this recipe is rich, creamy and easy on the washing up.
medium red onion, sliced
large chicken breasts, skinless, sliced
(700g / 24oz)
large red capsicum, diced
dry spiral pasta
(3 level cups)
(250ml / 8.8oz)
cracked black pepper
sundried tomato pesto
thickened cream (heavy cream)
lightly packed, grated gouda (or mozzarella or other creamy good melting cheese)
(120g / 4.2oz)
not packed, finely grated Parmesan
Preheat the oven to 190C / 375F / 170C fan forced.
Using a large pan that can go from the stove-top to the oven, heat 1 tablespoon of oil over medium-high heat.
Saute the onion, 2-3 minutes, until translucent.
Add the sliced chicken and remaining oil and cook, stirring regularly until almost cooked through (another 3-4 minutes).
Add the garlic and capsicum and saute, stirring for 1 minute.
Add the pasta, stock, water, salt and pepper. Cook for about 10-12 minutes until pasta is almost cooked through (it should still have bit of bite but not taste raw)
Stir through the pesto and cream, and taste. Add salt and pepper to taste.
Stir through 1/3 cup of gouda, then top the pasta with remaining gouda and parmesan.
Bake, uncovered for 15-20 minutes until starting to turn golden on top.
I use a standard Australian 20ml tablespoon.
Don't used dried parmesan. Make sure to use the real thing - it makes a huge difference to flavour.
You can use any pasta with 'body' like spirals, penne or macaroni.
Want more pasta and rice dishes?
American, Italian, World
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