Chicken and Broccoli Pasta Bake
Directions
- 1Slice chicken breasts in half to make them thinner and cook more evenly. Season with avocado oil, Kimmie's Yes That Much seasoning, all-purpose seasoning, and smoked paprika. Rub the seasoning into the chicken to ensure even distribution.
- 2Sear the chicken breasts in a large skillet with avocado oil over medium-high heat for a few minutes per side until nicely browned. Baste with butter. If the chicken hasn't reached 165°F, finish cooking in the oven.
- 3In the same skillet, melt 2 tablespoons of butter and sauté onions and garlic. Add all-purpose flour and cook it out, then deglaze with chicken broth and heavy cream.
- 4Reduce heat to medium-low, then add mozzarella, pepper jack, and parmesan cheese.
- 5Boil salted water and cook rigatoni pasta until slightly before al dente.
- 6Add spinach to the cream sauce.
- 7Add the cooked pasta, additional seasoning, and cooked broccoli to the cream sauce and mix well. Add more cheese if desired.
- 8Pour the pasta mixture into a baking dish.
- 9Slice the remaining chicken breast and place on top of the pasta. Coat with more mozzarella cheese.
- 10Bake at 375°F until everything is melted and golden brown, around 15-20 minutes. Let cool for 10 minutes before serving.
Ingredients
- 5 chicken breasts
- 2 tablespoons avocado oil
- 1 tablespoon Kimmie's Yes That Much seasoning
- 1 tablespoon all-purpose seasoning
- 1 tablespoon smoked paprika
- 4 tablespoons butter
- 1 cup onions
- 2 tablespoons garlic
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups mozzarella cheese
- 1 cup pepper jack cheese
- 1 cup parmesan cheese
- 8 cups water
- 1 box rigatoni pasta
- 2 cups spinach
- 2 cups broccoli
Equipment
large skilletbaking dishknifegrater
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