Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning (plus extra to taste)
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 4 oz Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- 1 tbsp fresh parsley, chopped (for garnish)
- ¼ tsp crushed red pepper flakes (optional, for a little heat)
Instructions
- Cook 12 oz of rigatoni pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, heat olive oil and 1 tbsp butter. Season chicken with salt, black pepper, Cajun seasoning, and smoked paprika; cook until fully cooked (5–7 minutes). Remove from skillet.
- In the same skillet, melt remaining butter, sauté garlic until fragrant. Add heavy cream and chicken broth; stir well. Gradually mix in cheeses until melted and smooth.
- Combine chicken and rigatoni with sauce; mix thoroughly. Adjust seasoning as desired.
- Serve hot garnished with chopped parsley and crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate (approximately 335g)
- Calories: 720
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg