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Preheat oven to 350°F. Place the cream on the counter to come to room temp.
Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.
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.
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.
Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.
Add half the Parmesan and 1 cup mozzarella, stir until the cheese is melted.
Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.
Top with the remaining mozzarella and parmesan cheese.
Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.
Sprinkle with fresh parsley, a little more parmesan, and enjoy!