Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook it until just tender but still with a little bite, usually around 9 to 11 minutes. Before you drain the pasta, scoop out about half a cup of that starchy cooking water. This will help loosen your sauce later if needed. Drain the pasta and set it aside, keeping it warm.

Step 2: While the pasta is cooking, season the chicken pieces with Cajun seasoning, salt, and freshly ground black pepper. Make sure each piece is coated well; that’s where the flavor builds.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the chicken in a single layer. Let it cook without stirring for a couple of minutes so it gets a nice golden crust. Then stir occasionally, cooking until browned and cooked through, about 4 to 5 minutes per side. Remove the chicken and keep it warm.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the minced garlic and sauté for about a minute until fragrant, be careful not to burn it. This is what makes the sauce smell so good.

Step 5: Pour in the heavy cream and bring it to a gentle simmer. Add the Velveeta cubes and stir constantly until they melt completely and the sauce becomes smooth and creamy.

Step 6: Stir in the mozzarella and Parmesan cheese, mixing over low heat until everything melts together into a thick, glossy sauce. Add the dried Italian herbs, then taste and season with salt and pepper. If the sauce feels too thick, add a splash of the reserved pasta water. This helps the sauce cling perfectly to the rigatoni.

Step 7: Add the drained rigatoni back into the skillet. Toss gently to coat each piece in the cheesy Cajun garlic sauce. Let it warm through for a minute so the flavors meld.

Step 8: Serve the creamy rigatoni on one side of each plate and pile the Cajun chicken on the other. Spoon any extra sauce over the top, then sprinkle with fresh parsley for a pop of color and freshness.