Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside, reserving about ¼ cup of the pasta water for later. This little bit of starchy water helps loosen and enrich the sauce when you combine everything at the end.

Step 2: Pat the chicken dry with paper towels. This helps it sear beautifully. Then season both sides with Cajun seasoning, smoked paprika, salt, and pepper. You’ll notice the color and aroma instantly come alive.

Step 3: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken strips and let them sear undisturbed for about 3 minutes per side. You’re looking for that golden crust and juicy tenderness inside. After about 6–7 minutes total, remove the chicken and set it aside on a plate.

Step 4: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add minced garlic and sauté for about 30 seconds just until fragrant and lightly golden. That aroma will tell you it’s time for the next step.

Step 5: Pour in the chicken broth, milk, and heavy cream, whisking gently as it warms up. Let it simmer until small bubbles start forming at the edges.

Now add the Velveeta and cream cheese first, whisking until they melt completely into a smooth base. Then slowly stir in mozzarella and Parmesan until the sauce turns thick, glossy, and irresistibly creamy.

Step 6: Sprinkle in the Italian seasoning, and taste for salt and pepper. Let it simmer for another minute or two to bring all those flavors together.

Step 7: Toss the cooked rigatoni into the sauce, stirring gently so each piece gets coated in that velvety, cheesy goodness. If the sauce feels too thick, add a splash of the reserved pasta water it’ll bring everything together beautifully.

Step 8: Return the seared chicken to the skillet and spoon the sauce over it. Let it sit over low heat for a minute so the flavors mingle and the chicken stays tender and juicy.

Step 9: Serve and Garnish