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Preheat oven to 350F
In a large (oven-safe) saucepan or dutch oven, heat about 1tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bit sized pieces.
In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes or so. Throw in your garlic and stir for another 30 seconds.
Pour in your chicken broth, season with a pinch of salt, stir, and bring to a simmer.
Once simmering, pour in your pasta. Stir, cover, and simmer until pasta is cooked through. This should take about 15-25 minutes, but keep an eye on it and stir occasionally. (Tip: start with 5 cups of broth, then add more if needed).
Once your pasta is cooked, pour in your heavy cream and stir. Simmer for a couple of minutes.
Reduce heat to medium/low. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Stir until melted.
Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir.
Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust.
Sprinkle with fresh parsley, a touch more parmesan, and enjoy!