Step 1: Prep the rigatoni
Start by boiling a large pot of salted water. Cook your rigatoni until just al dente (don’t overcook it, it’ll finish in the oven). Drain and set it aside while you work on the rest.

Step 2: Sear the chicken
In a mixing bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.

Step 3: Start the garlic cheese sauce
In the same skillet, add the butter and let it melt over medium heat. Stir in the minced garlic and let it sizzle for about a minute until fragrant, don’t let it brown.

Step 4: Make the roux
Whisk in the flour into the melted butter and garlic mixture, stirring constantly for 1–2 minutes to create a smooth roux. This helps thicken your sauce and gives it that luscious, silky texture.

Step 5: Add liquids and build the sauce
Gradually pour in the milk and chicken broth while whisking to avoid any lumps. Let it come to a gentle simmer, stirring often, until it begins to thicken, about 5–7 minutes.

Step 6: Add the cream and cheeses
Lower the heat and stir in the heavy cream, Parmesan cheese, and mozzarella. Let everything melt together until you have a smooth, velvety sauce. Taste and adjust salt and pepper if needed.

Step 7: Combine and bake
Fold the cooked rigatoni and chicken into the sauce until everything is coated evenly. Pour the mixture into a 9×13-inch baking dish. Sprinkle extra mozzarella on top if desired, then bake at 375°F for 10–15 minutes, or until bubbly and lightly golden.

Step 8: Garnish and serve
Once out of the oven, top with chopped green onions. Let it rest for a few minutes, then serve it hot and creamy.