Cajun Garlic Butter Rotisserie Chicken with Creamy Cajun Tomato Macaroni

Instructions
step 1 Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
step 2 In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
step 3 Stir in olive oil, Cajun seasoning, paprika, salt, pepper, and cayenne (if using). Add shredded rotisserie chicken to the skillet and toss to coat. Let it warm through for about 5 minutes, stirring occasionally. Set aside.
step 4 In a separate saucepan, melt 2 tablespoons of butter over medium heat and whisk in the flour to make a roux. Cook for 1–2 minutes.
step 5 Slowly whisk in the milk and heavy cream until smooth. Simmer until the mixture thickens, about 3–4 minutes.
step 6 Stir in tomato sauce, cheddar cheese, mozzarella, and Parmesan. Mix until the cheese melts and the sauce is creamy.
step 7 Add cooked macaroni to the sauce and stir to combine. Let simmer for 2 minutes, allowing the pasta to absorb some of the flavor.
step 8 Plate the creamy macaroni and top with the Cajun garlic butter chicken. Garnish with chopped parsley and a sprinkle of Cajun seasoning.

Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat with a splash of milk to keep the macaroni creamy. The chicken can also be reheated in a covered skillet to retain moisture.