Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into thick strips
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 tsp Cajun seasoning (plus more to taste)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 4 cloves garlic, minced
• 1 lb rigatoni pasta
• 2 cups heavy cream
• ½ cup whole milk
• ½ cup low-sodium chicken broth
• 10 oz Velveeta cheese, cubed
• ½ cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• ½ tsp crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta: Boil rigatoni in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Season and cook the chicken: In a skillet, heat olive oil and 1 tbsp butter over medium heat. Season chicken with Cajun seasoning, paprika, garlic powder, salt, and pepper. Cook until golden brown and cooked through. Remove from skillet and set aside.
3. Prepare the sauce: In the same pan, melt remaining butter and sauté minced garlic for 30 seconds. Add heavy cream, milk, and chicken broth. Simmer gently for 2–3 minutes.
4. Add the cheeses: Stir in Velveeta cubes until melted and creamy. Add mozzarella and Parmesan. Stir until smooth. Adjust seasoning with salt, pepper, and red pepper flakes.
5. Combine everything: Add the cooked pasta to the sauce, tossing to coat. Add a splash of pasta water if the sauce is too thick.
6. Serve: Slice the chicken and place over the pasta. Drizzle with garlic butter from the pan and garnish with fresh parsley.