Ingredients:
1/4 lbs boneless, skinless chicken breasts, sliced into strips
12 oz rigatoni pasta
1 tbsp olive oil
2 tbsp butter
1 tbsp Cajun seasoning (more if desired)
1 tsp garlic powder
Salt and black pepper, to taste
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 oz cream cheese
1 cup shredded mozzarella
½ cup grated Parmesan
Fresh chopped parsley, for garnish
Optional: ½ cup reserved pasta water
Directions:
- Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Season chicken with Cajun seasoning, garlic powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and cook for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer, scraping up any flavorful bits from the pan.
- Reduce heat to low. Stir in cream cheese, mozzarella, and Parmesan. Keep stirring until the sauce is smooth and creamy. Use reserved pasta water to thin, if needed.
- Return the rigatoni and chicken to the skillet. Toss to coat and let it simmer for a few minutes so everything blends together.
- Garnish with chopped parsley. Add more mozzarella on top if you love it extra cheesy. Serve hot and enjoy!