Baked Chicken Pesto Pasta Salad

1. Preheat the oven to 180 °C. Cook the pasta in salted boiling water for 1–2 minutes less than the package suggests. Drain and set aside, reserving 1 cup of the pasta water.

2. Heat 2 Tbsp sundried tomato oil in a large, oven-safe saucepan over medium heat. Add the chicken breasts and cook until cooked through; remove and set aside to rest. Once cool, slice into bite-sized pieces.

3. In the same pan, melt butter, then stir in salt, black pepper, paprika and oregano. Toast the spices for about 2 minutes, then add onion and sauté for 3–4 minutes until soft. Add garlic and cook for another minute until fragrant.

4. Reduce the heat to low. Add cream cheese, stirring until smooth. Then add in mature cheddar and the reserved pasta water. Stir until the sauce becomes creamy.

5. Stir through sundried tomatoes, baby spinach, sliced chicken, cooked pasta, and pesto. Top evenly with grated mozzarella.

6. Transfer the saucepan to the oven and bake at 180 °C for 15 minutes, then grill for an extra 5 minutes, until the cheese is golden and bubbling.

7. Remove from the oven, sprinkle with fresh basil, and serve immediately.