Instructions
1. Cook the Chicken:
-
Pat the chicken pieces dry and season evenly with Italian seasoning, paprika, salt, and pepper.
-
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through.
-
Add the 3 tablespoons of butter and minced garlic to the skillet. Cook for another 1-2 minutes, stirring constantly, until the butter melts and the garlic is fragrant. Remove the chicken and all the garlic butter juices to a plate and set aside.
2. Cook the Pasta & Build the Sauce:
-
In the same skillet, add the chicken broth, heavy cream, and 2 tablespoons of butter. Bring to a gentle simmer.
-
Add the uncooked rigatoni pasta to the simmering liquid. Cook for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced slightly.
3. Create the Creamy Cheese Sauce:
-
Reduce the heat to low. Add the cubed cream cheese and stir continuously until it has completely melted into the sauce and is smooth.
-
Gradually add the mozzarella, Parmesan, garlic powder, Cajun seasoning (if using), salt, and pepper. Stir until all the cheeses have melted and created a thick, cohesive sauce.
4. Combine and Serve:
-
Return the cooked chicken and any accumulated juices back to the skillet with the pasta. Toss to combine and heat through for 1-2 minutes.
-
If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.
-
Garnish generously with fresh parsley and serve immediately.
Chef’s Notes:
-
Cream Cheese: Using softened, cubed cream cheese is key to preventing lumps in the sauce.
-
Pasta Water: The starchy pasta water is a secret weapon! It helps the sauce cling to the pasta and perfects the texture.
-
Kick it Up: For more heat, add an extra ½ tsp of Cajun seasoning or a pinch of red pepper flakes.
Instructions
1. Cook the Chicken:
-
Pat the chicken pieces dry and season evenly with Italian seasoning, paprika, salt, and pepper.
-
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through.
-
Add the 3 tablespoons of butter and minced garlic to the skillet. Cook for another 1-2 minutes, stirring constantly, until the butter melts and the garlic is fragrant. Remove the chicken and all the garlic butter juices to a plate and set aside.
2. Cook the Pasta & Build the Sauce:
-
In the same skillet, add the chicken broth, heavy cream, and 2 tablespoons of butter. Bring to a gentle simmer.
-
Add the uncooked rigatoni pasta to the simmering liquid. Cook for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced slightly.
3. Create the Creamy Cheese Sauce:
-
Reduce the heat to low. Add the cubed cream cheese and stir continuously until it has completely melted into the sauce and is smooth.
-
Gradually add the mozzarella, Parmesan, garlic powder, Cajun seasoning (if using), salt, and pepper. Stir until all the cheeses have melted and created a thick, cohesive sauce.
4. Combine and Serve:
-
Return the cooked chicken and any accumulated juices back to the skillet with the pasta. Toss to combine and heat through for 1-2 minutes.
-
If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.
-
Garnish generously with fresh parsley and serve immediately.
Chef’s Notes:
-
Cream Cheese: Using softened, cubed cream cheese is key to preventing lumps in the sauce.
-
Pasta Water: The starchy pasta water is a secret weapon! It helps the sauce cling to the pasta and perfects the texture.
-
Kick it Up: For more heat, add an extra ½ tsp of Cajun seasoning or a pinch of red pepper flakes.
