Rigatoni in Creamy Garlic Cajun Alfredo with Shredded Cheese and Chicken
Ingredients:
1 pound rigatoni pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons Cajun seasoning
1/2 cup butter
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
1 cup heavy cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
Directions:
1.Cook the rigatoni: Cook pasta according to package directions until al dente. Drain and set aside.
2.Season and cook the chicken: In a bowl, toss chicken pieces with olive oil, garlic powder, and Cajun seasoning. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
3.Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for 1 minute to create a roux.
4.Add liquids: Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
5.Add cheeses: Reduce heat to low. Stir in the softened cream cheese, Parmesan cheese, mozzarella cheese, and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6.Combine: Add the cooked pasta and chicken to the sauce. Toss to coat everything evenly.
7.Serve: Serve immediately, ensuring each portion is generously coated in the creamy, cheesy sauce.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving