Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb rigatoni pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: chopped chives for garnish
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a bowl, combine cubed chicken with olive oil, Cajun seasoning, smoked paprika, garlic powder, and black pepper.
- Heat butter in a skillet and brown the seasoned chicken for 6–8 minutes; remove from skillet.
- In the same skillet, sauté minced garlic until fragrant.
- Whisk in flour to create a roux and cook for about 1 minute.
- Gradually add milk and chicken broth while stirring until smooth; bring to a simmer.
- Stir in Parmesan and cheddar cheese until melted and creamy. Season with salt.
- Add cooked rigatoni and chicken to the sauce; toss to combine.
- Serve immediately, garnished with chopped chives if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (375g)
- Calories: 640
- Sugar: 8g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg