Creamy pasta with chicken, pesto, sun-dried tomatoes, and three-cheese blend
# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Meats
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, undrained
→ Dairy
08 - 1½ cups shredded mozzarella cheese
09 - ¼ cup grated Parmesan cheese
→ Sauces & Broth
10 - ½ cup prepared basil pesto
11 - 3 cups low-sodium chicken broth
→ Spices & 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
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until just al dente. Drain and set aside.
02 - In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add diced chicken and season with salt and pepper. 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 develop flavors.
05 - Add canned diced tomatoes with their juice and chicken broth. 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 melted and creamy.
08 - Serve hot, garnished with additional pesto or Parmesan if desired.
