Creamy Pesto Chicken & Broccoli Pasta Bake

1. Preheat oven to 350F.
2. Boil noodles in salted water until al dente. Drain and set aside.
3. In a large (oven-safe) saucepan or dutch oven, heat about 1 tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bit sized pieces.
4. In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes or so. Throw in your garlic and stir for another 30 seconds.
5. Pour in your heavy cream and stir. Simmer for a couple of minutes.
6. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Reduce heat to medium/low, and stir until melted.
7. Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.
8. Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.
9. Sprinkle with fresh parsley, a touch more parmesan, and enjoy!