Ingredients
- Rigatoni pasta: 1 pound
- Chicken breasts: 2, boneless and skinless
- Cajun seasoning: 2 tablespoons
- Heavy cream: 1 cup
- Cream cheese: 4 ounces
- Mozzarella cheese: 1 cup, shredded
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
Instructions
- Step 1: Cook rigatoni according to package directions. While pasta is cooking, cut chicken breasts into bite-sized pieces. Season chicken with Cajun seasoning.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Reduce heat to low and add heavy cream and cream cheese. Stir until cream cheese is melted and smooth.
- Step 4: Add cooked chicken and cooked pasta to the sauce. Stir to combine.
- Step 5: Stir in half of the mozzarella cheese and stir until melted.
- Step 6: Transfer to a baking dish, top with remaining mozzarella cheese, and bake at 350°F (175°C) until cheese is melted and bubbly, about 10-15 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk or cream if needed to restore creaminess.
- Serve with a side of steamed broccoli or a crisp garden salad to balance the richness.
- For extra flavor, marinate the chicken in Cajun seasoning for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American