Cajun Chicken Rigatoni with Garlic Butter Mozzarella Cream
Ingredients:
1 pound rigatoni pasta
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian herb blend
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
4 ounces cream cheese, softened
8 ounces mozzarella cheese, shredded
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese
Directions:
Cook the rigatoni according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the Cajun seasoning, paprika, garlic powder, onion powder, Italian herb blend, salt, and pepper.
Pour in the heavy cream and bring to a simmer. Add the softened cream cheese and whisk until smooth and melted. Stir in the shredded mozzarella cheese until melted and the sauce is smooth and creamy.
Pour in the chicken broth and bring to a simmer. Stir in the cooked rigatoni and cooked chicken. Toss to coat the pasta and chicken evenly with the sauce.
Melt the remaining 2 tablespoons of butter in a small skillet. Drizzle the melted butter over the pasta.
Sprinkle with grated Parmesan cheese. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750