Directions
- 1Slice chicken breasts in half to thin them out, and coat with avocado oil.
- 2Season chicken with Kimmies Yes That Much seasoning, all-purpose seasoning, and smoked paprika. Rub to ensure even distribution.
- 3Sear chicken in avocado oil in a large skillet over medium-high heat for a few minutes per side, until nicely browned. Baste with 2 tablespoons butter.
- 4Remove chicken from skillet and set aside. If not at 165°F, bake until done.
- 5In the same skillet, melt 2 tablespoons of butter, then sauté onions and garlic.
- 6Add flour and cook until slightly browned.
- 7Deglaze the pan with chicken broth, heavy cream, and stir to create a cream sauce.
- 8Reduce heat to low and stir in mozzarella, pepper jack, and parmesan cheese.
- 9Boil salted water. Cook rigatoni pasta until slightly before al dente.
- 10Add spinach and seasoning to the cream sauce, then add the cooked pasta.
- 11Add cooked broccoli and chopped chicken. Mix everything well.
- 12Transfer the mixture into a baking dish. Top with remaining chicken and more mozzarella cheese.
- 13Bake at 375°F until cheese is melted and golden brown, about 15-20 minutes. Let cool for 10 minutes.
Ingredients
- 5 chicken breasts
- 2 tablespoons avocado oil
- 1 tablespoon Kimmies Yes That Much seasoning
- 1 tablespoon all purpose seasoning
- 1 tablespoon smoked paprika
- 4 tablespoons butter
- 1 cup onions
- 2 tablespoons garlic
- 2 tablespoons 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
- 1 cup spinach
- 1 cup broccoli
Equipment
large skilletbaking dishknifegrater
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