Cajun Garlic Butter Chicken with Creamy Provolone Rigatoni

Instructions

step 1 Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside./nstep 2 Heat olive oil in a large skillet over medium-high heat and add the chicken pieces./nstep 3 Season the chicken with Cajun seasoning, smoked paprika, salt, and pepper, then cook until golden brown and fully cooked./nstep 4 Add butter and minced garlic to the skillet, stirring until the garlic is fragrant and the chicken is coated in the sauce./nstep 5 Remove the chicken from heat and sprinkle with dried parsley./nstep 6 In a separate pan, melt butter and sauté garlic until fragrant./nstep 7 Pour in heavy cream and milk, stirring until warmed through./nstep 8 Add provolone and Parmesan cheese, stirring until melted and smooth./nstep 9 Season the sauce with salt and pepper, then add cooked rigatoni and toss to coat evenly./nstep 10 Serve the creamy rigatoni topped with Cajun garlic butter chicken and garnish with fresh parsley.

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 maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.