Comforting Italian-American fusion with chicken, pesto, sun-dried tomatoes, and melted mozzarella in a savory tomato base.
# What you 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 can (15 ounces) 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
# Directions:
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 all sides. Transfer to a plate and set aside.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
03 - Return the browned chicken to the pot. Add diced tomatoes with their juices, chicken broth, oregano, red pepper flakes, salt, and pepper. Stir well to combine and bring to a boil.
04 - Stir in the elbow macaroni, 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 - Remove from heat and stir in basil pesto, shredded mozzarella, and grated Parmesan until cheese is completely melted and sauce becomes creamy.
06 - Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese and fresh basil leaves if desired.
