Ingredients
- Rigatoni pasta: 1 pound
- Chicken breasts: 2, boneless and skinless
- Cajun seasoning: 2 tablespoons
- Heavy cream: 1 1/2 cups
- Chicken broth: 1/2 cup
- Cream cheese: 4 ounces, softened
- Mozzarella cheese: 1 cup, shredded
- Garlic: 4 cloves, minced
Instructions
- Step 1: Cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
- Step 2: Cut the chicken breasts into bite-sized pieces. Season with Cajun seasoning. Cook chicken in a large skillet over medium-high heat until cooked through (approximately 6-8 minutes). Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and heavy cream. Bring to a simmer, then add softened cream cheese. Stir until smooth and melted.
- Step 4: Add the cooked chicken and cooked pasta to the creamy sauce. Stir to combine.
- Step 5: Stir in 3/4 cup of mozzarella cheese. Cook until cheese is melted and sauce is heated through, stirring occasionally.
- Step 6: Serve immediately, topped with the remaining mozzarella cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of chicken broth or milk to the pasta to prevent it from drying out.
- Garnish with fresh parsley or green onions for a pop of color and extra flavor.
- Don't overcook the garlic; burnt garlic will make the sauce bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American