Mozzarella Garlic Herb Chicken with Creamy Rigatoni Parmesan Sauce
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 tablespoons garlic butter, divided
2 teaspoons Cajun seasoning
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces mozzarella cheese, shredded
For the Creamy Rigatoni Parmesan Sauce:
1 pound rigatoni pasta
4 tablespoons butter
4 cloves garlic, minced
3 cups heavy cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
Directions:
Prepare the Chicken:
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil and 2 tablespoons of garlic butter over medium-high heat.
Season chicken breasts with Cajun seasoning, paprika, Italian herbs, salt, and pepper.
Sear chicken breasts for 3-4 minutes per side, until golden brown.
Top each chicken breast with shredded mozzarella cheese.
Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Remove from oven and brush with the remaining 2 tablespoons of garlic butter.
Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
Prepare the Creamy Parmesan Sauce:
In a large saucepan, melt butter over medium heat.
Add minced garlic and cook for 1 minute, until fragrant.
Pour in heavy cream and bring to a simmer.
Stir in cream cheese and Parmesan cheese until melted and smooth.
Season with salt, pepper, and red pepper flakes (if using).
Combine and Serve:
Add the cooked rigatoni pasta to the creamy Parmesan sauce and toss to coat.
Serve the creamy rigatoni with the mozzarella garlic herb chicken on top.
Garnish with extra red pepper flakes (optional).
Cooking Time: 40 minutes | Servings: 4 | Calories: Approximately 850