Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
Step 2: Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3: Season the cubed chicken with Cajun seasoning, paprika, salt, and black pepper.
Step 4: Heat the olive oil and butter in a large skillet over medium heat.
Step 5: Add the chicken and cook for 5–6 minutes until golden brown and fully cooked.
Step 6: Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 7: Pour in the tomato sauce and heavy cream, stirring until combined.
Step 8: Bring the sauce to a gentle simmer, then stir in the Parmesan cheese until smooth and creamy.
Step 9: Add the cooked rigatoni to the skillet and toss until fully coated in the sauce.
Step 10: Stir in a little reserved pasta water if needed to loosen the sauce.
Step 11: Sprinkle the mozzarella cheese over the pasta and let it melt gently before serving.
Step 12: Garnish with chopped parsley and additional black pepper if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to keep the sauce creamy.
Avoid overheating to prevent the chicken from becoming dry.
This pasta dish is best enjoyed fresh while the cheese is warm and melty.
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