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Creamy Pesto Baked Chicken & Noodles
with Broccoli & Fontina
35 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories800 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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. If you received heads of broccoli, cut off and discard the bottom 1/2 inch of the stems, 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. Continue to cook 4 to 5 minutes, or until the broccoli is tender 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.
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.
5
Assemble, bake, & serve your dish:
To the pot of cooked pasta and broccoli, add the cooked chicken, crème fraîche, ricotta cheese, pesto, and the 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 fontina cheese and seasoned breadcrumbs. Bake 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately top with a drizzle of olive oil. Let stand at least 2 minutes before serving. Enjoy!
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. If you received heads of broccoli, cut off and discard the bottom 1/2 inch of the stems, 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. Continue to cook 4 to 5 minutes, or until the broccoli is tender 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.
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.
5
Assemble, bake, & serve your dish:
To the pot of cooked pasta and broccoli, add the cooked chicken, crème fraîche, ricotta cheese, pesto, and the 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 fontina cheese and seasoned breadcrumbs. Bake 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately top with a drizzle of olive oil. Let stand at least 2 minutes before serving. Enjoy!
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