Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Instructions

Step 1: Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

Step 2: Season the chicken pieces with Cajun seasoning, salt, and pepper.

Step 3: Heat butter in a large skillet over medium-high heat. Add the chicken and sear for 6-8 minutes, stirring occasionally, until cooked through and lightly charred. Remove from the skillet and set aside.

Step 4: In the same skillet, lower the heat to medium and add minced garlic. Sauté for 1 minute until fragrant.

Step 5: Pour in the heavy cream and stir in Parmesan and mozzarella cheese. Add red pepper flakes if using. Simmer for 3-4 minutes until the sauce thickens.

Step 6: Add the cooked rigatoni to the Alfredo sauce, tossing to coat evenly.

Step 7: Plate the pasta and top with the Cajun chicken. Garnish with chopped parsley and serve hot.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed to loosen the sauce.