Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 12 oz rigatoni pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup all-purpose flour
- 3 cups whole milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Instructions
- Cook rigatoni in salted boiling water until al dente, then drain.
- Toss chicken with olive oil and spices; sauté in a skillet until cooked through.
- In the same skillet, melt butter, add garlic, and whisk in flour to form a roux.
- Gradually stir in milk until thickened; add cheeses until melted.
- Combine cooked chicken and rigatoni with the sauce; stir well.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 5g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg