1-First: season the 1.5 pounds of diced chicken tenderloins with olive oil, Italian seasoning, salt, and pepper, then cook them in a skillet until they’re done and set them aside. While that’s happening, preheat your oven and boil 10 ounces of rigatoni pasta until it’s al dente, as this keeps the texture just right in the bake.

2-Next, in the same skillet, sauté 1 medium diced yellow onion and 4 minced garlic cloves in butter until they’re fragrant. Add 3 cups of whole milk, 2 teaspoons of Cajun spice, 1 teaspoon of optional red pepper flakes, 8 ounces of drained sun-dried tomatoes, and 1.5 cups of bite-sized broccoli florets, then simmer until the veggies soften.

3-Once that’s ready, mix in the cooked rigatoni, the reserved chicken, 2 cups of fresh baby spinach, and 1/3 cup of prepared pesto to coat everything evenly. Transfer the mixture to a baking dish, top with 1.5 cups of shredded mozzarella and 1 cup of shredded Parmesan, and broil for 3-5 minutes until the cheese melts and turns golden. The whole process wraps up in about 30 minutes of cooking time after prep.