How To Make Baked Chicken and Broccoli Pasta

Ingredients

• 2 pieces Chicken Breast (split lengthwise to make 4 thinner pieces)
• 2 tablespoons Avocado Oil (for searing the chicken)
• 1 teaspoon Salt (season to taste)
• 1 teaspoon Black Pepper (freshly ground, season to taste)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for chicken, 2 tbsp for sauce)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour (for roux)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (35% fat)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Pepper Jack Cheese (shredded)
• 0.25 cup Parmesan Cheese (grated)
• 12 oz Rigatoni Pasta (uncooked)
• 2 cups Fresh Spinach (roughly chopped)
• 2 cups Broccoli Florets (fresh or frozen)
• 0.5 cup Mozzarella Cheese (shredded, for topping)

Instructions

1. Season and Sear Chicken

   Pat the chicken breasts dry, split each in half lengthwise, brush with avocado oil, and season with salt and pepper.

   Time: PT5M

   Temperature: medium-high heat on stovetop

2. Baste Chicken

   Add 2 tbsp butter to the hot skillet and baste the chicken for 3 minutes, turning once, until lightly browned but not fully cooked.

   Time: PT3M

   Temperature: medium-high heat on stovetop

3. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Aromatics

   In the same skillet, melt 2 tbsp butter, add diced onion and minced garlic, sauté until translucent and fragrant.

   Time: PT5M

   Temperature: medium

5. Create Roux

   Stir in 2 tbsp all‑purpose flour and cook for 2 minutes, stirring constantly, to form a smooth roux.

   Time: PT2M

   Temperature: medium

6. Deglaze with Broth

   Gradually whisk in 1 cup chicken broth, scraping the browned bits from the bottom of the pan.

   Time: PT2M

   Temperature: medium

7. Add Cream and Simmer

   Stir in 1 cup heavy cream, bring to a gentle simmer, and cook for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium

8. Incorporate Cheeses

   Add shredded mozzarella, pepper jack, and grated parmesan; stir over low heat until fully melted and the sauce is glossy.

   Time: PT3M

   Temperature: low

9. Add Spinach and Season

   Fold in 2 cups chopped spinach, season with additional salt and pepper to taste, and cook for 2 minutes until wilted.

   Time: PT2M

   Temperature: low

10. Cook Pasta and Prepare Broccoli

    While the sauce simmers, cook 12 oz rigatoni in salted boiling water until al dente (about 10 minutes). In the last 3 minutes, add the broccoli florets to the pasta water, then drain.

    Time: PT10M

    Temperature: boiling

11. Combine All Components

    In a 9×13‑inch baking dish, layer the cooked rigatoni, broccoli, seared chicken pieces, and pour the cheese sauce over everything. Toss gently to coat evenly.

    Time: PT5M

12. Add Topping Cheese

    Sprinkle the remaining ½ cup shredded mozzarella evenly over the top.

    Time: PT1M

13. Bake

    Place the dish in a pre‑heated oven and bake at 375°F for 25 minutes, or until the cheese is golden and the casserole is bubbling.

    Time: PT25M

    Temperature: 375°F

14. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g