One Pot 3-Cheese & Chicken Pasta Bake

Preheat oven to 350 F.

Heat oil over medium heat in a large oven-proof skillet (use one with a lid—you’ll need it later). Salt and pepper chicken on both sides. Add chicken into the skillet and brown on both sides, 2-3 minutes per side. No need to cook until done because they will continue cooking in the oven. Set aside to rest then cut into bite-size pieces.

Add onion, pepper flakes and Italian seasoning into the same skillet with more oil if necessary. Saute until onion is softened, scraping up any bits on the bottom of the skillet as it cooks. Add garlic and cook 1 minute. Stir in tomato paste to combine and continue cooking 20-30 seconds. Add crushed tomatoes, red wine vinegar, sugar and chicken broth. Bring to a boil; stir in pasta and chicken. At this point I taste for seasoning. Just remember you still have the Parmesan to add. Cover the pot, put it into the oven and bake 20 minutes.

Remove skillet from oven and stir in Havarti, mozzarella and cream. Replace lid and continue baking 15 minutes. Remove it from the oven, stir, sprinkle Parmesan cheese over the top and continue to bake, uncovered, for 10 minutes.

Remove from oven. Garnish with basil or parsley, if desired. Serve!