Cooking Instructions

• Drizzle chicken with one tablespoon olive oil and toss to coat. Sprinkle over the Italian seasonings and 1 teaspoon salt and freshly ground pepper as you toss the chicken to ensure it’s evenly coated on all sides.
• Bring water to a boil in a large pot for the pasta while cooking the chicken and sauce.
• In an oven-safe skillet over medium heat, add 2 tablespoons of olive oil or enough to coat the bottom of the pan. Cook chicken about 4-5 minutes, flip once, reduce heat to low, and continue to cook about 3-4 minutes or until cooked through. Set aside.
• In the same pan, reduce heat to medium-low and add 2 tablespoons butter to melt. Add in the onion and sauté until translucent, about 2-3 minutes. Add in garlic and sauté until fragrant.
• Pour in the milk and sprinkle in Cajun seasonings and red pepper flakes (if using) and salt and pepper to taste (about ½ teaspoon each). Add in sun-dried tomatoes and broccoli and bring to a low simmering boil until the broccoli softens, about 5 minutes.
• Meanwhile, cook the rigatoni to al dente.
• Into the sauce, add in the spinach leaves, stirring into the sauce until they wilt. Fold the cooked rigatoni, chicken, and pesto into the sauce until it’s evenly incorporated.
• Turn the oven to broil. Top the pasta with mozzarella and parmesan. Broil for 3-5 minutes or until the cheese melts and starts to brown.