1/4 lbs boneless, skinless chicken breasts, sliced into strips

12 oz rigatoni pasta

1 tbsp olive oil

2 tbsp butter

1 tbsp Cajun seasoning (more if desired)

1 tsp garlic powder

Salt and black pepper, to taste

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

2 oz cream cheese

1 cup shredded mozzarella

½ cup grated Parmesan

Fresh chopped parsley, for garnish

Optional: ½ cup reserved pasta water

1.⁠ ⁠Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving ½ cup of the pasta water.

2.⁠ ⁠Season chicken with Cajun seasoning, garlic powder, salt, and pepper.

3.⁠ ⁠In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.

4.⁠ ⁠In the same skillet, melt butter. Add garlic and cook for about 1 minute until fragrant.

5.⁠ ⁠Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer, scraping up any flavorful bits from the pan.

6.⁠ ⁠Reduce heat to low. Stir in cream cheese, mozzarella, and Parmesan. Keep stirring until the sauce is smooth and creamy. Use reserved pasta water to thin, if needed.

7.⁠ ⁠Return the rigatoni and chicken to the skillet. Toss to coat and let it simmer for a few minutes so everything blends together.

8.⁠ ⁠Garnish with chopped parsley. Add more mozzarella on top if you love it extra cheesy.