Instructions
Step 1 Cook the rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
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Step 2 Soak the chicken strips in buttermilk for at least 15 minutes.
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Step 3 In a bowl, mix breadcrumbs, Parmesan cheese, Cajun seasoning, ranch seasoning, paprika, salt, and pepper.
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Step 4 Heat oil in a skillet over medium-high heat. Dredge chicken strips in the breadcrumb mixture and fry until golden brown and cooked through. Remove and drain on paper towels.
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Step 5 In a saucepan, heat heavy cream and milk over medium heat.
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Step 6 Add mozzarella, cheddar, Parmesan, and cream cheese. Stir until melted and smooth.
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Step 7 Mix in garlic powder, Italian seasoning, and red pepper flakes.
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Step 8 Add cooked rigatoni to the cheese sauce and toss until fully coated.
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Step 9 Plate the creamy rigatoni and serve with crispy chicken strips on the side. Garnish with parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat pasta gently with a splash of milk to maintain creaminess. Reheat chicken in the oven or air fryer to keep it crispy.
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