Description
Tender chicken and rigatoni pasta tossed in a rich, creamy garlic butter sauce with Cajun spices and three kinds of cheese.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cubed
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded sharp cheddar cheese
- 2 tsp Cajun seasoning
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook rigatoni according to package directions until al dente. Drain and set aside.
- Season chicken cubes with salt, pepper, and 1 tsp Cajun seasoning. In a large skillet, melt 1 tbsp butter over medium-high heat and cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, melt remaining 2 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant.
- Reduce heat to medium-low. Pour in heavy cream, remaining Cajun seasoning, and paprika. Stir to combine and simmer for 2-3 minutes.
- Gradually stir in Parmesan, mozzarella, and cheddar cheeses until melted and sauce is smooth.
- Add cooked chicken and rigatoni to the skillet. Toss until well coated in the sauce. Cook for 2-3 minutes until heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.