Drizzle chicken with one tablespoon olive oil and toss to coat. Sprinkle over the Italian seasonings and 1 tsp salt and freshly ground pepper as you toss the chicken to ensure it’s evenly coated on all sides.

Bring water to a boil in a large pot for the pasta while cooking the chicken and sauce.

In an oven-safe skillet over medium heat, add 2 tablespoons of olive oil or enough to coat the bottom of the pan. Cook chicken about 4-5 minutes, flip once, reduce heat to low, and continue to cook about 3-4 minutes or until cooked through. Set aside.

In the same pan, reduce heat to medium-low and add 2 tablespoons butter to melt. Add in the onion and sauté until translucent, about 2-3 minutes. Add in garlic and sauté until fragrant.

Pour in the milk and sprinkle in Cajun seasonings and red pepper flakes (if using) and salt and pepper to taste (about ½ tsp each). Add in sun-dried tomatoes and broccoli and bring to a low simmering boil until the broccoli softens, about 5 minutes.

Meanwhile, cook the rigatoni to al dente.

Into the sauce, add in the spinach leaves, stirring into the sauce until they wilt. Fold the cooked rigatoni, chicken, and pesto into the sauce until it’s evenly incorporated.