Garlic Parmesan Chicken Rigatoni in Creamy Three-Cheese Alfredo Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, sliced into thick pieces
1½ teaspoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
12 oz rigatoni pasta
1 cup heavy cream
½ cup low-sodium chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
2 tablespoons chopped parsley
Directions:
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and set aside.
2. In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally until golden brown and cooked through. Remove the chicken and set aside.
4. Reduce heat to medium and melt the remaining tablespoon of butter in the same pan. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up the browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
6. Add the Velveeta cubes and stir until melted and smooth. Gradually add the mozzarella and Parmesan, stirring until the sauce thickens and becomes creamy and glossy.
7. Stir in Italian seasoning and taste for salt and pepper. The sauce should be rich, buttery, and silky smooth.
8. Add the cooked rigatoni to the sauce and toss until every piece is well coated. Let it rest on low heat for 1–2 minutes so the pasta absorbs the creamy flavor.
9. Serve the rigatoni on one side of the plate and arrange the golden garlic butter chicken on the other. Garnish with parsley and a light sprinkle of Parmesan.
Cooking Time:30 minutes
Servings:4
Calories: 820 per serving