Instructions
step 1 Cook rigatoni pasta according to package instructions until al dente, then drain and set aside /n
step 2 Season chicken pieces with salt, pepper, paprika, and Italian seasoning /n
step 3 Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, then remove and set aside /n
step 4 In the same pan, melt butter and sauté garlic until fragrant /n
step 5 Pour in heavy cream and milk, stirring over medium heat /n
step 6 Add Parmesan, mozzarella, provolone, and fontina cheese, stirring until melted and smooth /n
step 7 Adjust seasoning with additional salt and pepper if needed /n
step 8 Add cooked rigatoni to the sauce and toss to coat evenly /n
step 9 Serve pasta alongside the cooked chicken or mix together as desired /n
step 10 Garnish with chopped parsley and extra Parmesan before serving
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth and creamy. Avoid overheating to prevent the cheese sauce from separating.
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