Instructions
Step 1 Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside. /n
Step 2 Season the chicken pieces with Cajun seasoning, salt, and pepper until evenly coated. /n
Step 3 Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6–8 minutes. Remove and set aside. /n
Step 4 In the same skillet, reduce heat to medium and add the remaining butter and minced garlic, sautéing until fragrant. /n
Step 5 Pour in the heavy cream and milk, stirring continuously. Add Italian seasoning and paprika, and let the sauce simmer gently. /n
Step 6 Stir in mozzarella, Parmesan, and cheddar cheese until melted and the sauce is smooth and creamy. /n
Step 7 Add the cooked pasta and chicken back into the skillet, tossing everything until well coated in the sauce. /n
Step 8 Cook for another 2–3 minutes until heated through and slightly thickened. /n
Step 9 Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to keep the sauce smooth. Microwave in short intervals if needed, stirring in between to prevent the cheese from separating.
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