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.
/n
Step 2 Season the chicken with garlic powder, paprika, salt, and black pepper.
/n
Step 3 Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and fully cooked. Remove and set aside.
/n
Step 4 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
/n
Step 5 Add heavy cream and milk, stirring until warmed through.
/n
Step 6 Stir in mozzarella and Parmesan cheese until melted and smooth.
/n
Step 7 Add Italian seasoning and red pepper flakes.
/n
Step 8 Gradually add reserved pasta water to reach desired sauce consistency.
/n
Step 9 Toss the cooked rigatoni in the sauce until fully coated.
/n
Step 10 Return the chicken to the skillet and mix gently.
/n
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 overheating to keep the chicken tender.
Continue on the next page