Creamy Cajun Chicken with Mozzarella Rigatoni and Parmesan Alfredo Cream
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons garlic butter
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
For the Rigatoni:
1 pound rigatoni pasta
4 tablespoons butter
4 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
4 ounces cream cheese, softened
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
Salt and black pepper to taste
Directions:
Prepare the Chicken:
Cut the chicken breasts into bite-sized pieces. In a large bowl, toss the chicken with olive oil, garlic butter, Cajun seasoning, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
Cook the Rigatoni:
Cook the rigatoni according to package directions until al dente. Drain and set aside.
Make the Alfredo Sauce:
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour until smooth. Gradually pour in the heavy cream and chicken broth, whisking constantly to prevent lumps.
Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
Stir in the Parmesan cheese and cream cheese until melted and smooth. Season with Italian seasoning, salt, and pepper to taste.
Combine and Serve:
Add the cooked rigatoni to the Alfredo sauce and toss to coat.
Stir in half of the shredded mozzarella cheese until melted and creamy.
Transfer the rigatoni to a serving dish. Top with the Cajun chicken and sprinkle the remaining mozzarella cheese over the top.
Bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the mozzarella cheese is melted and bubbly. Serve immediately.
Cooking Time: 35 minutes | Servings: 6 | Calories: 750