Ingredients:

  • 12 oz wide egg noodles
  • 1 lb cooked chicken thighs or breast, shredded
  • 2 cups fresh baby spinach, roughly chopped
  • 2 tbsp sun-dried tomato oil reserved from jar
  • 3 cloves garlic, minced
  • 0.5 cup oil-packed sun-dried tomatoes, chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 cups heavy cream
  • 1 cup chicken bone broth
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 0.5 cup grated Parmesan cheese for topping
  • 1 tbsp fresh basil, chiffonade
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 190°C (375°F) and lightly grease a 9x13 inch baking dish with butter.
  2. Boil a large pot of salted water and cook the egg noodles for exactly 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large high-sided skillet over medium heat, add the reserved sun-dried tomato oil and sauté the minced garlic for 1 minute until fragrant.
  4. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes, allowing them to sizzle for 2 minutes to release aromatics.
  5. Pour in the heavy cream and chicken bone broth. Bring to a gentle simmer, then whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and emulsified.
  6. Combine the par-cooked noodles, shredded chicken, and chopped spinach with the sauce in the skillet, tossing until evenly coated.
  7. Transfer the mixture into the prepared baking dish.
  8. In a small bowl, mix the panko breadcrumbs, melted butter, and the remaining 0.5 cup of Parmesan cheese. Sprinkle this mixture evenly over the casserole.
  9. Bake for 30 minutes until the topping is golden brown and the sauce is bubbling. Garnish with fresh basil before serving.