Garlic Butter Chicken with Cheddar Parmesan Creamy Rigatoni
Ingredients:
2 large chicken breasts, boneless and skinless
4 tbsp butter, divided
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
For the Pasta:
1 pound rigatoni pasta
4 tbsp butter
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Directions:
Prepare the Chicken:
Cut the chicken breasts in half horizontally to create thinner cutlets. Season both sides with Cajun seasoning, paprika, salt, and pepper.
In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Set the garlic butter aside.
Brush the garlic butter over the cooked chicken cutlets.
Cook the Pasta: Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
Make the Creamy Cheddar Parmesan Sauce:
In a large saucepan, melt 4 tbsp butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly.
Add the softened cream cheese, cheddar cheese, and Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth and creamy.
Stir in garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.
Combine and Serve:
Add the cooked rigatoni pasta to the creamy cheese sauce. Toss to coat the pasta evenly, ensuring every piece is drenched in sauce.
Serve the creamy rigatoni with the garlic butter chicken on top. Ensure extra sauce is pooling at the base of each serving.
Cooking Time: 35 minutes | Servings: 4 | Calories: Approximately 850