Chicken Pesto Alfredo Bake

This Chicken Pesto Alfredo Bake is everything you want in a cozy weeknight dinner: creamy, cheesy, and packed with flavor. It’s layered with tender chicken, a rich walnut pesto Alfredo sauce, broccoli, and dollops of ricotta that melt right into the top. It's one of those meals that looks impressive but comes together pretty easily, and everyone loves it. Enjoy!

For the Pesto:

• 2 cups fresh basil, packed

• 1/2 cup Califnornia Walnuts

• 2–3 cloves garlic

• 1/2 cup freshly grated Parmesan

• Juice of 1/2 lemon

• 1/2 cup olive oil (plus more as needed)

• Salt and pepper, to taste

Instructions

1. In a dry pan over medium heat, toast walnuts for 3–4 minutes until fragrant. Let cool slightly.

2. In a food processor or blender, combine olive oil, basil, toasted walnuts, garlic, Parmesan, lemon juice, salt, and pepper.

3. Pulse until smooth. Taste and adjust seasoning as desired. Set aside.

For the Pasta:

• 1 lb pasta of choice (rigatoni, penne, or shells)

• 1 lb chicken breast or thighs, seasoned with salt, pepper, smoked paprika, and oregano

• 1 tbsp olive oil

• 2 tbsp butter, divided

• 1 yellow onion, diced

• Salt and pepper, to taste

• 1 tsp dried oregano

• 2 tsp Calabrian chili paste (or to taste)

• 6 cloves garlic, minced (to taste)

• Splash of dry white wine (~1/4 cup, optional)

• 2 cups heavy cream, room temp

• 1/2 cup walnut pesto (from above)

• 2–3 oz (~ 1 cup) freshly shredded Parmesan cheese, divided

• 8 oz freshly shredded mozzarella, divided

• 1–2 cups steamed broccoli florets

• 1/2 cup whole milk ricotta (optional)

• Olive oil, for drizzling

• Fresh parsley or basil, for garnish

  
  

Instructions:

1. Preheat oven to 350°F.

2. Once your pesto is made, bring a large pot of salted water to a boil. While you prep the rest of the dish, cook the pasta until just shy of al dente, then drain and set aside. Steam the broccoli until just tender and set that aside as well.

3. Heat a large, oven-safe skillet or Dutch oven over medium heat. Add a drizzle of olive oil and 1 tablespoon of butter. Add the chicken and cook until golden and fully cooked through. Transfer to a plate, set aside, and dice.

4. In the same pan, add another 1 tbsp butter. Sauté the diced onion with a pinch of salt, pepper, oregano, and Calabrian chilies until softened, about 4–5 minutes.

5. Add the minced garlic and cook for another minute until fragrant.

6. Deglaze the pan with a splash of white wine (if using), scraping up any browned bits. Let it reduce slightly.

7. Lower the heat, then stir in the heavy cream and walnut pesto. Let the mixture warm through, then begin adding the Parmesan and mozzarella in batches, stirring well after each addition until fully melted and smooth. Be sure to reserve a bit of each cheese for topping later.

8. Add the cooked pasta, steamed broccoli, and cooked chicken into the sauce. Stir until everything is evenly coated.

9. Top with the reserved mozzarella and Parmesan. Add spoonfuls of ricotta across the top and drizzle with a little olive oil. Note: If you're not using an oven-safe skillet, transfer the mixture to a greased 9x13 baking dish before topping.

10. Bake at 350°F for 15 minutes, then finish under the broiler for 2–5 minutes (depending on your broiler) until golden and bubbling.

11. Serve warm and enjoy!

Servings: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes