Instructions
step 1 Cook the rigatoni according to package instructions, then drain and set aside./n
step 2 Season the chicken with salt, pepper, garlic powder, and Italian seasoning./n
step 3 Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side until golden and cooked through./n
step 4 Remove the chicken, let it rest, then slice into bite-sized pieces./n
step 5 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute./n
step 6 Pour in heavy cream and bring to a gentle simmer./n
step 7 Stir in cheddar cheese and Parmesan cheese until fully melted and smooth./n
step 8 Add dried parsley and red pepper flakes, then adjust seasoning if needed./n
step 9 Toss the cooked rigatoni in the creamy cheddar sauce until well coated./n
step 10 Add the sliced chicken back into the skillet and mix gently.
step 11 Serve warm and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth and creamy.
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