Cajun Garlic Butter Rotisserie Chicken with Creamy Four Cheese Rigatoni

Instructions

Step 1: Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside./n
Step 2: In a skillet, heat olive oil and butter over medium heat, then sauté minced garlic until fragrant./n
Step 3: Add the rotisserie chicken, Cajun seasoning, paprika, salt, and black pepper, tossing to coat and heat through./n
Step 4: Remove the chicken from the skillet and set aside./n
Step 5: In the same skillet, pour in the heavy cream and milk, stirring over medium-low heat./n
Step 6: Add cheddar, mozzarella, Parmesan, and cream cheese, stirring until fully melted and smooth./n
Step 7: Stir in garlic powder and Italian seasoning./n
Step 8: Add the cooked rigatoni and toss until coated in the creamy sauce./n
Step 9: Plate the pasta and top with the Cajun garlic butter chicken./n
Step 10: 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 or in the microwave with a splash of milk or cream to maintain the creamy texture.

Avoid overheating to prevent the sauce from separating.