Creamy Chickenand Broccoli Pasta Bake

Season the chicken breasts with avocado oil, the seasoning blend, and smoked paprika, then sear them in a large skillet over medium‑high heat until browned on both sides; set aside.

In the same skillet melt 2 tbsp butter, add the chopped onion and minced garlic, and sauté until fragrant.

Stir in the flour to form a roux and cook for about one minute, then deglaze with chicken broth, whisking until smooth.

Reduce heat to low, add heavy cream, and stir in mozzarella, pepper jack, and Parmesan until the cheeses melt into a creamy sauce.

Boil a large pot of salted water, cook the rigatoni until just before al dente, then drain.

Add the spinach to the sauce and let it wilt, then fold in the cooked pasta, broccoli, and the chopped chicken pieces; season with salt to taste.

Transfer the mixture to a baking dish, top with crumbled bacon and extra mozzarella cheese.

Bake at 375°F for 15–20 minutes, or until the cheese is golden and bubbly.

Allow the bake to rest for 10 minutes before serving.