Ingredients
Scale
- 1 lb chicken breast or thighs
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup Velveeta, cubed
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente, about 10-12 minutes. Reserve pasta water and drain.
- Sear seasoned chicken in olive oil and butter until golden brown and cooked through. Set aside.
- In the same skillet, sauté garlic in butter, then stir in heavy cream and milk.
- Add cream cheese and whisk until smooth before incorporating Velveeta and mozzarella until melted.
- Toss the rigatoni and chicken in the sauce until well coated.
- Garnish with fresh parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 570
- Sugar: 3g
- Sodium: 790mg
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg