If you're looking for a good weeknight dinner, try this Chicken & Broccoli Rigatoni Bake! It's creamy, cheesy, and it has broccoli in it so I believe that makes it a little healthy too. This is a great family meal with enough for seconds and leftovers if it makes it to the next day.
Total Time: 1 hour 10 minutes Prep Time: 20 mins Cook Time: 50 mins preferred Serves: 6-8
RECIPE INSTRUCTIONAL VIDEO
Chicken & Broccoli Rigatoni Bake
Ingredients
Chicken prep
3 Boneless Skinless Chicken Breast, sliced in half
2 tablespoons Olive Oil, for seasoning chicken
1 ½ teaspoons Kosher Salt, for seasoning chicken
2 teaspoons Black Pepper, for seasoning chicken
2 teaspoons Garlic Powder, for seasoning chicken
2 teaspoons Italian Seasoning, for seasoning chicken
1 teaspoons Smoked Paprika, for seasoning chicken
2 tablespoons Neutral Oil, for cooking chicken
Broccoli prep
2 cups Broccoli Florets, steam according to your preferred method
Pasta prep
16 oz Rigatoni Pasta, or pasta of choice
1 medium Yellow Onion, diced
4 cloves garlic, minced
2 tablespoons All-Purpose Flour
¼ cup Unsalted Butter
½ cup Chicken Stock
3 cups Heavy Cream
Salt, to taste for cream sauce
1 teaspoon Black Pepper, to taste for cream sauce
1 teaspoon Garlic Powder, to taste for cream sauce
1 cup Mozzarella Cheese, shredded and divided
1 cup Monterey Jack Cheese, shredded and divided
1 cup Parmesan Cheese, shredded and divided
Recommended Equipment
Large Skillet, preferably 12 inches
9 x13 baking dish, or large baking dish of choice
Instructions
1. Preheat your oven to 375 F.
2. Clean and pat dry the chicken. Slice chicken breast in half to have 6 total relatively equal sized pieces. Add chicken to a bowl and season with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and Italian seasoning. Fully coat the chicken in the oil and spices, then set aside.
3. Steam broccoli just before tender, then set aside. We do not want it to become mushy after it bakes. There are multiple ways to steam broccoli and you can steam to your preference. One method you can use is to steam in a large skillet. To do this, add just enough water to cover the bottom of the skillet, about ¾ cups. Next, add in the broccoli in an even layer. Cover the skillet and steam over medium-high heat until tender and bright green, about 6-8 minutes. Once done, set aside.
4. Boil the pasta according to the packaging 1-2 minutes under al-dente in salted water, then strain.
5. To cook the chicken, in a large skillet on medium-high heat, add in 2 tablespoons of neutral oil. Once the oil is hot, add in our chicken breast. Cook the chicken for approximately 3-4 minutes, flip over, and cook for another 3-4 minutes until fully cooked. Internal temperature of cooked chicken is 165 F. Once the chicken is done cooking, let it rest for at least 5 minutes before slicing.
6. In the same skillet, reduce the heat to medium-low and add in butter. Once the butter is melted add in diced onions. Saute our onions for about 2 minutes until the onions are softened, then add in minced garlic and saute for an additional 1 minute.
7. After sauteeing the onions and garlic, sprinkle in all-purpose flour, then mix thoroughly to combine for about 1 to 2 minutes until the flour is absorbed.
8. Deglaze the pan by adding in chicken stock. Next, slowly pour in heavy cream and stir in. Season with salt, black pepper, and garlic powder. Bring the sauce to a high simmer, then reduce the heat to simmer the sauce on low. Allow the cream sauce to reduce and thicken up for about 5 to 7 minutes while periodically stirring. After reducing the cream sauce, reduce heat to low and slowly stir in half of our cheeses until they are melted; ½ cup mozzarella cheese, ½ cup monterey jack cheese, and parmesan cheese.
9. Add in pasta, broccoli, and half of our sliced chicken to the cream sauce and mix in well to combine.
10. Transfer all ingredients into a baking dish. Top with the remaining sliced chicken and cheese. Bake in the oven for about 30-35 minutes uncovered. When done, the cheese should appear browned and bubbly. Sprinkle on fresh parsley and let rest for about 10 minutes before serving.
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