Comforting Italian-inspired pasta with chicken, pesto, sun-dried tomatoes, and three cheeses in one pot.
# What You’ll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Pasta
02 - 8 ounces elbow macaroni or other short pasta
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 - 1 15-ounce can diced tomatoes with juices
→ Dairy
07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/3 cup basil pesto, store-bought or homemade
→ Liquids
10 - 2 cups chicken broth
→ Seasonings
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons olive oil
# Step-by-Step Guide:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4 to 5 minutes until browned on the outside. Remove chicken and set aside on a clean plate.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
03 - Return browned chicken to the pot. Pour in canned diced tomatoes with their juices, chicken broth, dried oregano, red pepper flakes, and a pinch of salt and pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil over medium-high heat. Stir in uncooked pasta, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and chicken is cooked through.
05 - Stir in basil pesto, shredded mozzarella cheese, and grated Parmesan cheese until melted and the sauce becomes creamy.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.
