Italian-American fusion with pesto, chicken, pasta, and melted mozzarella. Ready in 45 minutes for easy weeknight dinners.
# The Ingredients You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Poultry
02 - 1 lb boneless, skinless chicken breast, diced
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - ½ cup oil-packed sun-dried tomatoes, drained and chopped
07 - 14 oz canned diced tomatoes with juice
→ Dairy
08 - 1½ cups shredded mozzarella cheese
09 - ¼ cup grated Parmesan cheese
→ Sauces and Broth
10 - ½ cup prepared basil pesto
11 - 3 cups low-sodium chicken broth
→ Seasonings and Oils
12 - 2 tablespoons olive oil
13 - 1½ teaspoons Italian seasoning
14 - ½ teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste
# Step-by-Step Instructions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate.
03 - In the same pot, add diced onion and red bell pepper. Cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute to bloom the spices.
05 - Add canned diced tomatoes with juice and chicken broth to the pot. Bring to a simmer.
06 - Return cooked chicken to the pot. Stir in drained pasta and pesto. Simmer for 3 to 4 minutes to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat. Stir in mozzarella and Parmesan cheese until fully melted and the sauce achieves a creamy consistency.
08 - Serve hot, garnishing with additional pesto or Parmesan cheese if desired.
