Garlic Butter Four-Cheese Chicken with Creamy Rigatoni Sauce
Ingredients:
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into thick strips
1 tbsp olive oil
3 tbsp unsalted butter
5 cloves garlic, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz rigatoni pasta
2 tbsp unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup whole milk
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
4 oz cream cheese, cubed
½ tsp Italian seasoning
Pinch of crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserve ½ cup pasta water, then drain. Set aside.
2. In a medium saucepan, melt 2 tbsp butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and milk, then bring to a gentle simmer. Lower heat and whisk in mozzarella, cheddar, Parmesan, and cream cheese until smooth and velvety. Season with Italian seasoning, black pepper, and red pepper flakes if desired. Stir in rigatoni until coated, loosening with pasta water if needed.
3. Pat chicken dry and season with Cajun seasoning, paprika, salt, and pepper.
4. Heat olive oil and 3 tbsp butter in a large skillet over medium-high heat. Add chicken strips in a single layer and sear until golden brown and cooked through, about 3–4 minutes per side. During the last minute, stir in garlic and toss chicken in the garlic butter.
5. Serve creamy rigatoni on one side of the plate, garlic butter chicken on the other. Drizzle chicken with extra garlic butter from the skillet. Garnish both with parsley and a sprinkle of Parmesan.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories:\~910 per serving