Step 1: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain, but set aside about ¼ cup of the pasta water for later use.

Step 2: In a bowl, toss chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper until evenly coated. Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.

Step 3: In the same skillet, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.

Step 4: Gradually pour in the milk while whisking to prevent lumps. Keep stirring until the mixture thickens, about 5–7 minutes. Lower the heat and add cheddar and Parmesan cheese. Stir until fully melted and smooth. Season with salt, pepper, garlic powder, and onion powder.

Step 5: Stir the rigatoni pasta into the sauce until well coated. Mix in the remaining 2 tablespoons of garlic butter for extra richness. Plate the creamy pasta and top with the seared chicken pieces. Serve immediately while hot and cheesy.