1. Preheat oven to 350°F. Place the cream on the counter to come to room temp.
2. Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
3. In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it’s no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces.
4. In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes. Add the garlic and cook for another 30 seconds.
5. Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
6. Add half the Parmesan and 1 cup mozzarella, stir until the cheese is melted.
7. Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
8. Top with the remaining mozzarella and parmesan cheese.
9. Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
10. Sprinkle with fresh parsley, a little more parmesan, and enjoy!
