Description
An indulgent pasta dish combining tender chicken, sun-dried tomatoes, and herbaceous pesto sauce with a golden cheese topping. The cajun seasoning adds subtle heat, while broccoli provides texture in this cohesive Italian-inspired comfort food. Perfect for weeknights or holidays.
Ingredients
10 oz (1 lb) rigatoni
1.5 lbs chicken, diced
1 tbsp Italian seasoning (contains oregano, basil, thyme)
1/3 cup pesto (store-bought or homemade)
1.5 cups shredded mozzarella (use vegan alternative)
1 tbsp Cajun seasoning
1/2 tsp red pepper flakes (optional)
1/2 cup butter
1 small onion, chopped
3 cloves garlic, minced
1 cup milk
1 cup drained sun-dried tomatoes
1.5 cups broccoli (steam frozen if needed)
Instructions
Cook rigatoni according to package instructions, drain.
Heat 1 tbsp olive oil in Dutch oven over medium-high heat.
Add chicken and sauté until golden (5-6 minutes).
Stir in Italian seasoning, Cajun seasoning, and red pepper flakes.
Cook onions and garlic until translucent (4 minutes).
Add butter, then slowly blend in milk and pesto.
Combine cooked rigatoni, chicken, and sauce in pan.
Mix in sun-dried tomatoes and broccoli.
Top with mozzarella, stir to coat.
Transfer to baking dish and bake at 375°F (190°C) for 25-30 minutes until golden and bubbly.
Let rest 5 minutes before serving.
Notes
Use room-temperature dairy for silkier sauce
Toast parmesan lightly for intensified flavor
Prep all ingredients first for smooth workflow
Add crusty bread and fresh basil for formal presentation
Substitute tofu for vegetarian version
Gluten-free pasta available
Vegan cheese alternatives work
Avoid microwaving leftovers to preserve texture
Rest chicken after baking for cleaner slicing
- Prep Time: 45
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg