CREAMY TUSCAN CHICKEN PASTA BAKE

1. Follow the package instructions to cook your pasta until it’s perfectly al dente. Don’t forget to save some of that starchy pasta water before draining! Set the pasta aside.
2. Toss the chicken breasts with olive oil, paprika, black pepper, seasoning salt, cayenne pepper, and oregano. Coat every nook and cranny because flavor is everything.
3. Heat up 2 tbsp of sun-dried tomato oil in an oven-safe pot over medium heat. Once hot, add the seasoned chicken and cook for about 5 minutes on each side, or until mostly cooked through (don’t worry, it’ll finish in the oven). Remove the chicken, let it cool slightly, and cut it into bite-sized cubes.
4. In the same pot, melt 1 tbsp of butter. Add the diced onion and cook for 5-7 minutes over medium heat, stirring often, until it’s lightly caramelized and smells amazing. Stir in the minced garlic and chopped sun-dried tomatoes, sautéing for another 2-3 minutes. At this point, your kitchen smells like a dream.
5. Set your oven to 400°F (205°C).
6. Pour the heavy cream into the pot and simmer for a couple of minutes. Add most of the mozzarella and parmesan cheese, stirring until melted and creamy.
7. Add the cooked broccoli, cubed chicken, and pasta to the pot. Stir everything together until well combined.
8. Top the pasta with the remaining cheese. If you’re feeling fancy, bake it for about 10 minutes at 400°F (205°C) until the cheese is bubbly and golden.