Tender chicken melds with pesto, sun-dried tomatoes, and melted mozzarella for a cozy, savory pasta dish.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Pasta
02 - 8 oz 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 can (15 oz) diced tomatoes with juice
→ 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
# How To Make It:
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 exterior. Remove chicken with a slotted spoon and set aside.
02 - In the same pot, add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
03 - Return browned chicken to the pot. Add 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 components.
04 - Bring the mixture to a rolling boil, then stir in the dry pasta. Reduce heat to a gentle simmer, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and chicken is cooked through.
05 - Stir in the basil pesto, shredded mozzarella, and grated Parmesan cheese until fully melted and the sauce becomes creamy and cohesive.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.
