Ingredients
- Rigatoni pasta: 1 pound
- Chicken breasts: 2, boneless, skinless, cut into 1-inch pieces
- Cajun seasoning: 2 tablespoons
- Heavy cream: 1.5 cups
- Chicken broth: 1/2 cup
- Cream cheese: 4 ounces, softened
- Mozzarella cheese: 1 cup, shredded
- Garlic: 4 cloves, minced
Instructions
- Step 1: Cook rigatoni according to package directions. Reserve 1 cup of pasta water before draining.
- Step 2: While pasta cooks, season chicken with Cajun seasoning. In a large skillet, cook chicken over medium-high heat until browned and cooked through. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream and cream cheese until smooth.
- Step 4: Add mozzarella cheese to the sauce and stir until melted and smooth. If sauce is too thick, add some of the reserved pasta water until desired consistency is reached.
- Step 5: Add cooked chicken and drained rigatoni to the sauce. Toss to coat.
- Step 6: Serve immediately, garnished with extra mozzarella cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce may thicken upon cooling.
- For best reheating, add a splash of chicken broth or milk to the pasta before microwaving to restore the creamy consistency.
- Serve with a crisp green salad and garlic bread for a complete and satisfying meal.
- Don't be shy with the Cajun seasoning – a little extra kick really elevates the flavor of this dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American