Description
A comforting and creamy dish featuring chicken and pesto that is perfect for family dinners.
Ingredients
Scale
- 10 oz rigatoni
- 1.5 lbs chicken tenderloins, diced
- 1.5 tablespoons Italian seasoning
- 1/3 cup prepared pesto
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 tsp red pepper flakes, optional
- 3 cups whole milk
- 8 oz sun-dried tomatoes, oil drained
- 1.5 cups broccoli, cut into bite-sized florets
- 2 cups baby spinach
- 1.5 cups shredded mozzarella
- 1 cup parmesan, shredded or grated
- Olive oil
- Salt and freshly ground pepper
Instructions
- Drizzle the diced chicken tenderloins with olive oil, sprinkle with Italian seasoning, salt, and pepper; toss for flavor.
- In a large pot, bring water to a rolling boil.
- Heat an oven-safe skillet over medium heat, add olive oil, and cook the chicken for 4-5 minutes, flipping once until fully cooked. Set aside.
- In the same pan, melt butter over medium-low heat, add onion, sauté until translucent, then stir in minced garlic until fragrant.
- Pour in whole milk, add Cajun seasoning, optional red pepper flakes, salt, pepper, sun-dried tomatoes, and broccoli; simmer until broccoli softens.
- Cook rigatoni in boiling water until al dente, drain and set aside.
- Add spinach to the sauce until wilted, then fold in cooked rigatoni, chicken, and prepared pesto.
- Preheat the oven to broil, top with mozzarella and parmesan cheese, broil until melted and golden brown.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg