Spicy Garlic Mozzarella Chicken with Creamy Rigatoni Four-Cheese 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
½ tsp crushed red pepper flakes (more if you like heat)
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, softened and cubed
½ tsp Italian seasoning
Pinch of cayenne pepper (optional, for extra spice)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, reserving ½ cup pasta water before draining. Set aside.
2. In a saucepan over medium heat, melt 2 tbsp butter. Add garlic and cook 30 seconds until fragrant. Stir in heavy cream and milk, bringing to a gentle simmer. Lower heat and whisk in mozzarella, cheddar, Parmesan, and cream cheese until smooth and creamy. Season with Italian seasoning, black pepper, and cayenne if desired. Stir in the rigatoni until coated, adding a splash of pasta water for extra creaminess.
3. Pat chicken dry with paper towels. Season generously with Cajun seasoning, paprika, salt, pepper, and red pepper flakes.
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 3–4 minutes per side until golden brown and cooked through. Add minced garlic during the last minute of cooking and toss chicken in the garlic butter for flavor.
5. Plate the dish with the creamy four-cheese rigatoni on one side and the spicy garlic chicken on the other. Spoon extra garlic butter from the pan over the chicken, then garnish both with fresh parsley and a sprinkle of Parmesan.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories: 890 per serving