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Preheat oven to 375°F
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Cut chicken into bite sized pieces and season with poultry seasoning
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Heat oil in an oven safe skillet
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Add in the chicken
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Allow the chicken to cook completely
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In a separate pot, bring 3 cups of chicken broth to a boil
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Stir in the rigatoni and cooking according to package instructions until it’s al dente.
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Remove the chicken from the skillet and set aside
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In the same skillet, add in the butter
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Once the butter melts, stir in the mushrooms and garlic
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Sauté for 30 seconds
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Add in the broccoli
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Sprinkle on 1/2 tsp salt
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Stir for one minute
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Pour in 1 cup of chicken broth
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Allow broth to simmer until it reduces
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Pour in the heavy whipping cream
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Stir in the cream cheese
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As the cream cheese melts, stir in the Italian seasoning, onion powder, Cajun seasoning, cracked black pepper, and garlic powder.
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Stir in the drained rigatoni and return the chicken back into the skillet
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Stir in 1 cup of Parmesan cheese and 1 cup of Monterey Jack cheese.
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Stir well.
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Top it with the remaining 1/2 cup of Parmesan and the 1/2 cup of Mozzarella
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Bake, uncovered, for 10-15 mins or until the cheese has melted.
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Garnish with fresh, chopped basil
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Enjoy!