Instructions
Step 1: Season the chicken breasts generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until blackened and cooked through. Remove and let rest before slicing.
Step 2: Cook rigatoni according to package instructions until al dente. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 4: Pour in heavy cream and chicken broth. Bring to a gentle simmer, then stir in mozzarella cheese, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. Cook until the sauce is smooth and slightly thickened, about 3-4 minutes.
Step 5: Add the cooked rigatoni to the sauce, tossing to coat evenly.
Step 6: Slice the Cajun chicken and serve it over or alongside the creamy mozzarella Alfredo rigatoni. Garnish with chopped parsley before serving.
Storage Information
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 cream or broth if needed to loosen the sauce.
Continue on the next page