Cut the broccoli crowns into florets. Slice the chicken breasts in half horizontally to thin them out.
Place the broccoli and chicken into separate bowls. Add water, a splash of vinegar, salt, and 1 tbsp of baking soda to each bowl to clean them. Rinse thoroughly.
Bring a large pot of water to a boil. Season the water with salt and chicken bouillon powder, then add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Melt butter in a skillet over medium heat. Add the broccoli florets, 3 tbsp of water, and season with pineapple pepper. Steam until tender, then remove from the pan.
Season the chicken breasts with Lawry's seasoned salt, paprika, and garlic herb seasoning. Pan-fry in a skillet until golden brown and cooked through. Chop into bite-sized pieces.
In a large pot, heat the heavy cream. Season it with additional garlic herb seasoning and Lawry's seasoned salt, whisking to combine.
Grate the mild cheddar cheese. Stir a small handful of the grated cheese into the heated cream to start the sauce.
Add the cooked rigatoni to the cream sauce, then stir in 1.5 cups of the grated cheddar cheese until melted and well combined.
Pour the cheesy pasta mixture into a baking dish. Top it evenly with the remaining grated cheddar cheese, the cooked broccoli, and the chopped chicken.
Bake in the oven until the cheese is completely melted and bubbly. Serve hot with garlic bread.
Cook it hands-free.
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