Instructions
Step 1 Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Step 2 Season the chicken pieces with Cajun seasoning, ranch seasoning, paprika, salt, and black pepper.
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Step 3 Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked. Remove and set aside.
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Step 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
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Step 5 Add heavy cream and milk, stirring until warmed through.
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Step 6 Stir in Parmesan and mozzarella cheese until melted and smooth.
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Step 7 Add Italian seasoning and red pepper flakes.
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Step 8 Gradually add reserved pasta water to reach desired sauce consistency.
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Step 9 Toss the cooked rigatoni in the sauce until fully coated.
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Step 10 Return the chicken to the skillet and mix gently.
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Step 11 Garnish with chopped parsley and serve immediately.
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, adding a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overcooking the chicken to keep it tender.
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