🍝 Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Serves: 4 | Prep Time: 15 min | Cook Time: 25 min | Total: ~40 min
Ingredients
For the Pasta and Chicken
12 oz (340 g) rigatoni pasta
1 lb (450 g) chicken breast, diced or sliced
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1–2 tsp Cajun seasoning (adjust to taste)
Salt & pepper, to taste
For the Three-Cheese Sauce
1 cup heavy cream
½ cup milk
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
ÂĽ cup grated Parmesan cheese
½ tsp paprika
Optional: pinch of cayenne for extra heat
Optional Garnish
Chopped parsley or green onions
Extra grated Parmesan
Instructions
1. Cook the pasta
Cook rigatoni according to package instructions until al dente. Drain and set aside.
2. Cook the chicken
In a large skillet over medium-high heat, add olive oil and butter.
Season chicken with salt, pepper, and Cajun seasoning.
Sauté chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.
3. Make the cheese sauce
In the same skillet, sauté garlic for 30 seconds until fragrant.
Pour in heavy cream and milk, bring to a gentle simmer.
Reduce heat to low, stir in cheddar, mozzarella, Parmesan, paprika, and cayenne if using. Stir until smooth and creamy.
4. Combine pasta, chicken, and sauce
Add rigatoni and chicken to the sauce. Toss to coat evenly.
Cook 1–2 minutes to let flavors meld.
5. Serve
Garnish with parsley or green onions and extra Parmesan.
Serve immediately while creamy and hot.