Ingredients
Scale
- 3 large boneless skinless chicken breasts
- 18 oz rigatoni pasta
- 1 ½ tbsp olive oil
- 6 tbsp unsalted butter
- 6 cloves garlic
- 2 ¼ tsp Cajun seasoning
- 3/4 tsp smoked paprika
- Salt and black pepper to taste
- 3/4 cup grated Parmesan for coating the chicken
- 2 1/4 cups heavy cream
- 1 1/8 cups low-sodium chicken broth
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 1/8 cups grated Parmesan
- 3 oz cream cheese
- 3/4 tsp Italian seasoning
- 3/4 tsp dried basil
- 1/3 tsp red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Cook rigatoni in salted boiling water until just tender; drain and set aside.
- Season chicken strips with Cajun seasoning, smoked paprika, salt, pepper, and coat with grated Parmesan.
- In a skillet over medium-high heat, sear chicken in olive oil and butter until golden brown (about 5–7 minutes). Add half the minced garlic during the last minute of cooking.
- Remove chicken from the skillet. In the same skillet, melt remaining butter and sauté remaining garlic until fragrant.
- Pour in heavy cream and chicken broth; stir in cream cheese until smooth.
- Add mozzarella, cheddar, and Parmesan cheese; stir until thickened and creamy.
- Toss cooked rigatoni in the sauce until well coated.
- Serve with seared chicken on top or mixed in, garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 680
- Sugar: 3g
- Sodium: 890mg
- Fat: 44g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 120mg