Creamy Pesto Baked Chicken & Noodles with Broccoli & Fontina

Creamy Pesto Baked Chicken & Noodles

with Broccoli & Fontina

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Creamy Pesto Baked Chicken & Noodles with Broccoli & Fontina
Title
time-saving
tips & techniques
Panko Breadcrumbs
Crème Fraîche
How To: Peel Garlic
Broccoli
Ricotta Cheese
Fontina Cheese
How To: Safely Cut Round Vegetables
Garlic
Yellow Onion
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. 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. 

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. 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.

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. 

Assemble, bake, & serve your dish:
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!

Tips from Home Chefs

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Creamy Pesto Baked Chicken & Noodles

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. 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.

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:
Assemble, bake, & serve your dish:
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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