Description
A delicious and comforting dish featuring tender chicken, rich garlic butter, and a creamy cheese sauce with a hint of Cajun spice.
Ingredients
- 2 large boneless, skinless chicken breasts
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 4 oz Velveeta cheese, cubed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- 1/2 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped for garnish
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and toss lightly with olive oil.
- In a skillet, melt 1 tbsp of butter with olive oil over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and pepper. Cook the chicken until golden brown, about 6-8 minutes. Set aside.
- In the same pan, melt the remaining butter. Add the garlic and sauté for 30 seconds. Then, add the chicken broth and cream, stirring to loosen the browned bits from the pan.
- Lower the heat and whisk in the Velveeta and cream cheese until smooth. Stir in the mozzarella and Parmesan cheese until the sauce is creamy.
- Sprinkle in the Italian seasoning and some more Cajun spice. Let it simmer for 2 minutes.
- Add the rigatoni and chicken to the skillet, tossing everything until it is well coated in the sauce. Cook for another minute.
- Taste the dish and adjust the seasoning if needed. Garnish with parsley and crushed red pepper flakes if desired. Serve warm.
Notes
For extra flavor, marinate the chicken in Cajun seasoning for a few hours before cooking. Feel free to add vegetables like spinach, bell peppers, or mushrooms for added nutrition.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun