1-First Step: Prep the Chicken Toss 1.5 lbs of diced chicken tenderloins with 1 tablespoon olive oil, 1.5 tablespoons Italian seasoning, 1 teaspoon salt, and a bit of freshly ground pepper. This step seasons the meat nicely and helps it brown evenly. Let it sit for a few minutes while you set up the rest, making the chicken more flavorful when cooked.

2-Second Step: Boil the Pasta Bring a large pot of salted water to a boil, then add 10 oz of rigatoni and cook it to al dente, which takes about 8-10 minutes. Remember to salt the water generously for better taste, as it infuses the pasta. Drain it but save a cup of the pasta water for adjusting the sauce later if needed.

3-Third Step: Cook the Chicken In an oven-safe skillet over medium heat, add 2 tablespoons olive oil and cook the seasoned chicken for about 8 minutes, flipping halfway through until it’s golden and no longer pink inside. Once done, set it aside on a plate to rest, keeping those juices in for moisture. This ensures the chicken stays tender in the final bake.

4-Fourth Step: Sauté the Veggies Reduce the heat to medium-low, melt 2 tablespoons butter in the same skillet, and sauté 1 medium diced yellow onion until it’s translucent, about 3-4 minutes. Add 4 minced garlic cloves and cook for another minute until fragrant. For dietary tweaks, use a low-fat butter alternative here if you’re watching calories.

5-Fifth Step: Build the Sauce Stir in 3 cups whole milk, 2 teaspoons Cajun seasoning, and 1 teaspoon red pepper flakes if you like spice, along with salt and pepper to taste. Add 8 oz drained sun-dried tomatoes and 1.5 cups broccoli florets, then simmer for 5-7 minutes until the broccoli is tender. Keep the heat low to avoid curdling the milk, creating a smooth base for this Creamy Pesto Chicken Pasta.

6-Sixth Step: Add Greens and Combine Stir in 2 cups fresh baby spinach and let it wilt for about 1-2 minutes. Once soft, fold in the cooked rigatoni, reserved chicken, and 1/3 cup prepared pesto, mixing everything gently. If the sauce seems thick, add a splash of reserved pasta water to reach the right consistency, adapting for gluten-free pasta if needed.

7-Final Step: Bake and Serve Top the mixture with 1.5 cups shredded mozzarella and 1 cup Parmesan cheese, then broil in the oven for 3-5 minutes until the cheese bubbles and browns. Let it cool for a few minutes before serving to avoid burns, and pair it with sides like a light salad. This step makes the dish extra appealing. For more chicken ideas, explore our easy orange chicken recipe on the site.