Chicken and Broccoli Pasta Bake

30m
Serves 1
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 4Reduce heat to medium-low, then add mozzarella, pepper jack, and parmesan cheese.
  5. 5Boil salted water and cook rigatoni pasta until slightly before al dente.
  6. 6Add spinach to the cream sauce.
  7. 7Add the cooked pasta, additional seasoning, and cooked broccoli to the cream sauce and mix well. Add more cheese if desired.
  8. 8Pour the pasta mixture into a baking dish.
  9. 9Slice the remaining chicken breast and place on top of the pasta. Coat with more mozzarella cheese.
  10. 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