Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Creamy Pesto Baked Chicken & Noodles

with Broccoli & Fontina

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories

Springy fusilli, tender broccoli, and bites of chicken come together with a creamy, cheesy pesto sauce—all finished in the oven under an irresistible duo of crispy breadcrumbs and melty fontina.

Get Cooking
fresh
ingredients
Creamy Pesto Baked Chicken & Noodles with Broccoli & Fontina
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Fusilli Bucati Corti Pasta
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 lb Broccoli
  • ½ cup Part-Skim Ricotta Cheese
  • 2 oz Fontina Cheese
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Basil Pesto
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina cheese on the large side of a box grater.

Cook the pasta & broccoli:
2 Cook the pasta & broccoli:

Add the pasta to the pot of boiling water. Cook 5 minutes. Add the broccoli florets. Cook 4 to 5 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

Cook the chicken:
3 Cook the chicken:

While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the chicken is cooked through. Turn off the heat.

Season the breadcrumbs:
4 Season the breadcrumbs:

While the chicken cooks, in a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper.

Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

To the pot of cooked pasta and broccoli, add the cooked chicken, crème fraîche or crema bel paese, ricotta cheese, pesto, and reserved cooking water. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a baking dish. Evenly top with the grated cheese and seasoned breadcrumbs. Bake 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand at least 2 minutes before serving. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina cheese on the large side of a box grater.

2 Cook the pasta & broccoli:

Add the pasta to the pot of boiling water. Cook 5 minutes. Add the broccoli florets. Cook 4 to 5 minutes, or until the broccoli is tender when pierced with a fork and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

Cook the pasta & broccoli:
Cook the chicken:
3 Cook the chicken:

While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the chicken is cooked through. Turn off the heat.

4 Season the breadcrumbs:

While the chicken cooks, in a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper.

Season the breadcrumbs:
Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

To the pot of cooked pasta and broccoli, add the cooked chicken, crème fraîche or crema bel paese, ricotta cheese, pesto, and reserved cooking water. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a baking dish. Evenly top with the grated cheese and seasoned breadcrumbs. Bake 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand at least 2 minutes before serving. Enjoy!