Creamy Chicken and Broccoli Pasta Bake
Creamy Chicken and Broccoli Pasta Bake
Ingredients
For the Chicken
- 2 chicken breasts, sliced in half horizontally to thin them out
- 2 tablespoons avocado oil
- 1 tablespoon "Yes That Much" seasoning (Thai blend)
- 1 tablespoon all-purpose seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon butter, for basting chicken
For the Cream Sauce
- 2 tablespoons butter, for sauce base
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup grated Parmesan cheese
- 5 ounces fresh spinach
- 1/2 teaspoon all-purpose seasoning, as needed
For the Pasta and Vegetables
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
- 2 cups cooked broccoli florets
For Assembly and Garnish
- 1 cup shredded mozzarella cheese, for topping
- 2 tablespoons fresh parsley, chopped, for garnish, optional
- 2 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
- 1
Prepare the Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets. Coat the chicken with 2 tablespoons of avocado oil. Season generously with "Yes That Much" seasoning, all-purpose seasoning, and smoked paprika, rubbing evenly over the chicken.
⏱️ 5 min
- 2
Sear the Chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes on each side until golden brown. Add 1 tablespoon of butter to the skillet and baste the chicken while it finishes cooking. Remove the chicken from the skillet and place on a sheet tray. If not fully cooked to 165°F internal temperature, finish cooking in the oven later.
⏱️ 10 min
- 3
Prepare the Cream Sauce Base: In the same skillet (with residual chicken drippings), add 2 tablespoons of butter, diced onion, and minced garlic. Sauté over medium heat until the onion is softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 4
Make the Roux and Add Liquids: Sprinkle all-purpose flour into the skillet, mixing well with a whisk to create a roux. Cook the flour out for 1-2 minutes. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Pour in heavy cream and stir to combine, bringing it to a gentle simmer over medium-low heat.
⏱️ 5 min
- 5
Melt the Cheeses and Wilt Spinach: Gradually add 1 cup of shredded mozzarella, 1/2 cup of shredded pepper jack, and 1/4 cup of grated Parmesan cheese to the sauce, stirring continuously until melted and smooth. Keep the heat low to prevent scorching. Add fresh spinach to the cream sauce and stir until wilted. Season the sauce further with additional all-purpose seasoning as needed.
⏱️ 5 min
- 6
Cook the Pasta: While the sauce simmers, boil a large pot of heavily salted water. Add rigatoni pasta and cook until slightly before al dente (about 1-2 minutes less than package directions), as it will finish cooking in the oven. Drain the pasta.
⏱️ 12 min
- 7
Combine and Transfer: Add the cooked rigatoni pasta and cooked broccoli florets to the cream sauce. Mix everything thoroughly to ensure the pasta and broccoli are well coated. If desired, stir in more cheese for an extra cheesy pull. Transfer the pasta mixture into a 9x13 inch baking dish.
⏱️ 5 min
- 8
Assemble and Bake: Slice the cooked chicken breasts on an angle. Arrange the sliced chicken on top of the pasta mixture in the baking dish. Cover the top generously with 1 cup of shredded mozzarella cheese. Bake in a preheated oven at 375°F for approximately 15-20 minutes, or until the cheese is melted, golden brown, and bubbly.
⏱️ 18 min•🌡️ 375
- 9
Serve: Let the pasta bake cool for about 10 minutes before serving. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Broccoli Pasta Bake
Ingredients
For the Chicken
- 2 chicken breasts, sliced in half horizontally to thin them out
- 2 tablespoons avocado oil
- 1 tablespoon "Yes That Much" seasoning (Thai blend)
- 1 tablespoon all-purpose seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon butter, for basting chicken
For the Cream Sauce
- 2 tablespoons butter, for sauce base
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup grated Parmesan cheese
- 5 ounces fresh spinach
- 1/2 teaspoon all-purpose seasoning, as needed
For the Pasta and Vegetables
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
- 2 cups cooked broccoli florets
For Assembly and Garnish
- 1 cup shredded mozzarella cheese, for topping
- 2 tablespoons fresh parsley, chopped, for garnish, optional
- 2 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
- 1
Prepare the Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets. Coat the chicken with 2 tablespoons of avocado oil. Season generously with "Yes That Much" seasoning, all-purpose seasoning, and smoked paprika, rubbing evenly over the chicken.
⏱️ 5 min - 2
Sear the Chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes on each side until golden brown. Add 1 tablespoon of butter to the skillet and baste the chicken while it finishes cooking. Remove the chicken from the skillet and place on a sheet tray. If not fully cooked to 165°F internal temperature, finish cooking in the oven later.
⏱️ 10 min - 3
Prepare the Cream Sauce Base: In the same skillet (with residual chicken drippings), add 2 tablespoons of butter, diced onion, and minced garlic. Sauté over medium heat until the onion is softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 4
Make the Roux and Add Liquids: Sprinkle all-purpose flour into the skillet, mixing well with a whisk to create a roux. Cook the flour out for 1-2 minutes. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Pour in heavy cream and stir to combine, bringing it to a gentle simmer over medium-low heat.
⏱️ 5 min - 5
Melt the Cheeses and Wilt Spinach: Gradually add 1 cup of shredded mozzarella, 1/2 cup of shredded pepper jack, and 1/4 cup of grated Parmesan cheese to the sauce, stirring continuously until melted and smooth. Keep the heat low to prevent scorching. Add fresh spinach to the cream sauce and stir until wilted. Season the sauce further with additional all-purpose seasoning as needed.
⏱️ 5 min - 6
Cook the Pasta: While the sauce simmers, boil a large pot of heavily salted water. Add rigatoni pasta and cook until slightly before al dente (about 1-2 minutes less than package directions), as it will finish cooking in the oven. Drain the pasta.
⏱️ 12 min - 7
Combine and Transfer: Add the cooked rigatoni pasta and cooked broccoli florets to the cream sauce. Mix everything thoroughly to ensure the pasta and broccoli are well coated. If desired, stir in more cheese for an extra cheesy pull. Transfer the pasta mixture into a 9x13 inch baking dish.
⏱️ 5 min - 8
Assemble and Bake: Slice the cooked chicken breasts on an angle. Arrange the sliced chicken on top of the pasta mixture in the baking dish. Cover the top generously with 1 cup of shredded mozzarella cheese. Bake in a preheated oven at 375°F for approximately 15-20 minutes, or until the cheese is melted, golden brown, and bubbly.
⏱️ 18 min•🌡️ 375 - 9
Serve: Let the pasta bake cool for about 10 minutes before serving. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
⏱️ 10 min