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Cook the rigatoni according to package directions until al dente. Drain and set aside.

Pat the chicken tenderloins dry. In a medium bowl, toss the chicken with avocado oil, Ranch seasoning, Cajun seasoning, Italian seasoning, cayenne pepper, smoked paprika, and Sazon until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside on a cutting board, reserving any juices.

Reduce the heat to medium. To the same skillet, add the diced onion, minced garlic, and butter. Sauté for 3-5 minutes, or until the onion softens and becomes translucent.

Stir in the chopped sun-dried tomatoes and fresh spinach. Cook, stirring occasionally, until the spinach wilts down, about 3-4 minutes.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer.

Add the cream cheese, grated Parmesan cheese, and the packet of Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix. Whisk continuously until the cheeses are melted and the sauce is smooth.

Stir in the shredded Mozzarella and Monterey Jack cheeses until melted and fully incorporated into the sauce.

Dice the cooked chicken tenderloins into bite-sized pieces. Add the cooked pasta, diced chicken, and any reserved chicken juices to the skillet with the sauce. Fold everything together until well combined and heated through.

Serve immediately and enjoy!


Cook the rigatoni according to package directions until al dente. Drain and set aside.

Pat the chicken tenderloins dry. In a medium bowl, toss the chicken with avocado oil, Ranch seasoning, Cajun seasoning, Italian seasoning, cayenne pepper, smoked paprika, and Sazon until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside on a cutting board, reserving any juices.

Reduce the heat to medium. To the same skillet, add the diced onion, minced garlic, and butter. Sauté for 3-5 minutes, or until the onion softens and becomes translucent.

Stir in the chopped sun-dried tomatoes and fresh spinach. Cook, stirring occasionally, until the spinach wilts down, about 3-4 minutes.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer.

Add the cream cheese, grated Parmesan cheese, and the packet of Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix. Whisk continuously until the cheeses are melted and the sauce is smooth.

Stir in the shredded Mozzarella and Monterey Jack cheeses until melted and fully incorporated into the sauce.

Dice the cooked chicken tenderloins into bite-sized pieces. Add the cooked pasta, diced chicken, and any reserved chicken juices to the skillet with the sauce. Fold everything together until well combined and heated through.

Serve immediately and enjoy!
