Instructions
Step 1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside. /n
Step 2. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper on both sides. /n
Step 3. Heat olive oil in a large skillet over medium heat and cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove from the pan and let rest. /n
Step 4. In the same skillet, add butter and minced garlic, cooking for about 1 minute until fragrant. /n
Step 5. Pour in the milk and heavy cream, stirring continuously over medium heat until warm. /n
Step 6. Add Velveeta cubes and shredded mozzarella, stirring until fully melted and smooth. /n
Step 7. Stir in Parmesan cheese and red pepper flakes, then adjust seasoning if needed. /n
Step 8. Add the cooked rigatoni to the sauce and toss until evenly coated. /n
Step 9. Slice the chicken into strips and place over the creamy pasta. /n
Step 10. Garnish with chopped parsley and extra Parmesan before serving. /n
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore the sauce’s creamy consistency. Avoid overheating to prevent the sauce from separating.
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