Ingredients
Scale
- 2 large chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 pound rigatoni pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Cook rigatoni pasta according to package directions. Reserve ¼ cup pasta water and drain.
- Toss chicken with olive oil, Cajun seasoning, paprika, salt, and pepper. Heat 2 tbsp garlic butter in a skillet and sear chicken 6–8 mins until golden and cooked through. Set aside.
- In same skillet, melt 6 tbsp butter, sauté garlic 1 min, then whisk in flour to form a roux.
- Gradually pour in milk while whisking. Cook 5–7 mins until thickened.
- Add cheddar and Parmesan cheese, stir until smooth. Season with salt, pepper, garlic powder, and onion powder.
- Stir rigatoni into sauce. Add remaining 2 tbsp garlic butter. Top with seared chicken. Serve immediately.
Notes
- Reserve a bit of pasta water to adjust sauce consistency if needed.
- Serve hot for the creamiest texture.
- Can substitute chicken with shrimp for a variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American