Cajun Garlic Butter Chicken Strips with Creamy Four-Cheese Rigatoni

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Drain and set aside./n
Step 2 Season the chicken strips with Cajun seasoning, salt, black pepper, garlic powder, and paprika./n
Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 5–7 minutes./n
Step 4 Add butter and minced garlic to the skillet and sauté for 1–2 minutes, then stir in chopped parsley and remove from heat./n
Step 5 In a saucepan, melt butter over medium heat and whisk in flour, cooking for 1–2 minutes./n
Step 6 Gradually whisk in milk and heavy cream, stirring until the sauce thickens./n
Step 7 Add mozzarella, cheddar, Parmesan, and provolone cheese, stirring until melted and smooth./n
Step 8 Season the cheese sauce with salt and black pepper, then combine with the cooked rigatoni./n
Step 9 Serve the creamy rigatoni topped with the Cajun garlic butter chicken strips.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain creaminess. Avoid overheating to keep the chicken tender and the sauce smooth.