Season the chicken

• Slice the chicken breasts in half horizontally so they are thin and even in size.
• Coat with avocado oil, then season generously with all purpose seasoning and smoked paprika.
• Rub the seasoning all over the chicken so it is evenly distributed.

Sear the chicken

• Heat avocado oil in a large skillet over medium-high heat and add the chicken breasts.
• Sear a few minutes per side until nicely browned, then flip.
• Baste with butter and cook about 6 minutes total on both sides, then transfer to a sheet tray.

Finish the chicken in the oven

• If the chicken has not reached 74 °C internally, place the sheet tray in the oven to finish cooking.

Start the roux

• In the same skillet, melt more butter and saute the onion and garlic.
• Add the flour and stir, cooking the flour out to make a roux.

Build the cream sauce

• Deglaze the skillet with chicken broth.
• Add the heavy cream and lower the heat to medium-low, then low.
• Stir in the mozzarella, pepper jack and parmesan until melted.

Cook the pasta

• Boil water, salt it heavily and add the rigatoni.
• Cook until just slightly before al dente, then drain.

Combine everything

• Add the spinach and more seasoning to the cream sauce.
• Stir in the cooked pasta, the cooked broccoli and the chicken chopped into bite-sized pieces.
• Mix well so everything is incorporated, then add more cheese for a good cheese pull.

Assemble the bake

• Pour the pasta mixture into a baking dish, no greasing needed.
• Slice the remaining chicken breast at an angle and lay it on top of the pasta.
• Cover with more mozzarella.

Bake until golden

• Bake at 190 °C until everything is melted and golden brown, checking on it as ovens vary.

Rest and serve

• Let the bake cool before serving.