Creamy Chicken and Broccoli Pasta Bake
This Creamy Chicken and Broccoli Pasta Bake is a dish the whole family will love! Creamy, cheesy, and packed with flavor, it's perfect for a cozy night in or prepping for the week ahead. Give it a try and let me know what you think!
Ingredients
- 1 lb pasta i used rigatoni
- 1 lb boneless chicken thighs or tenderloins
- 2 tbsp olive oil for searing chicken
- 3 tbsp butter
- 1 small yellow onion diced
- 2 tsp Off The Chain AP seasoning divided (or your favorite ap seasoning)
- 2 tsp Tony’s Creole seasoning divided
- Salt and Pepper to taste
- 1/2 head of garlic minced
- 2.5 cups heavy cream
- 1-2 cups broccoli cooked
- 2 handfuls spinach
- 2 cups Parmesan cheese shredded (divided)
- 2 cups mozzarella cheese shredded (divided)
Instructions
- Preheat oven to 350°F. Cook pasta al dente according to package instructions. Drain and set aside.
- Season chicken with half of the seasonings. Heat olive oil in a skillet over medium heat and sear chicken until cooked through. Remove, chop into bite-sized pieces, and set aside.
- Melt butter in the same skillet. Add the remaining seasoning and onion. Cook until soft, then add garlic and cook for 30 seconds.
- Pour in heavy cream and bring to a simmer. Reduce heat to low, then stir in 1 cup of Parmesan and 1 cup of mozzarella until melted and smooth.
- Add pasta, chicken, broccoli, and spinach to the skillet. Stir to combine and taste for salt and pepper.
- Transfer mixture to a baking dish. Top with remaining Parmesan and mozzarella cheese.
- Bake for 15 minutes, then broil for 5 minutes to achieve a golden, crispy cheese topping.
- Let cool for a few minutes before serving. Enjoy!