Cheddar Parmesan Garlic Butter Chicken with Creamy Rigatoni Pasta

In a bowl, toss chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper.

Heat 2 tablespoons garlic butter in a large skillet over medium-high heat.

Add chicken and cook until golden brown and fully cooked, about 6–8 minutes. Set aside.

Cook the Pasta:

Cook rigatoni according to package directions until al dente. Drain and set aside.

Make the Creamy Cheese Sauce:

In the same skillet, melt 6 tablespoons butter over medium heat.

Add minced garlic and cook for 1 minute until fragrant.

Whisk in flour and cook for 1–2 minutes to create a roux.

Gradually whisk in milk, stirring constantly to avoid lumps.

Bring to a simmer and cook 5–7 minutes until the sauce thickens.

Reduce heat to low, then stir in cheddar and Parmesan until smooth.

Season with salt, pepper, garlic powder, and onion powder.

Combine:

Add cooked rigatoni to the cheese sauce and toss to coat evenly.

Stir in remaining 2 tablespoons garlic butter.

Serve topped with golden-brown Cajun chicken. Serve immediately.

Serving and Storage Tips