Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. You want it firm enough to hold its shape but tender inside. Drain, then toss lightly with a drizzle of olive oil so it doesn’t stick together. Set aside while you prepare the sauce and chicken.

Step 2: Pat the chicken dry, then season it generously with Cajun seasoning, smoked paprika, salt, and black pepper. The seasoning blend is what gives this dish its signature flavor, so don’t be shy.

In a large skillet, heat 1 tablespoon of butter with the olive oil over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. The edges should be crisp, and the inside juicy. Once done, remove the chicken from the skillet and set it aside on a plate.

Step 3: Without cleaning the pan, melt the remaining butter in the same skillet. The bits left from searing the chicken are pure flavor gold. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4: Pour in the chicken broth and heavy cream, stirring to combine and loosen up the browned bits from the bottom of the pan. Lower the heat to medium and let it warm up until small bubbles start forming around the edges.

Whisk in the Velveeta and cream cheese until melted and smooth. Once those blend in, gradually add the mozzarella and Parmesan, stirring continuously. The sauce should become thick, glossy, and perfectly creamy.

Step 5: Sprinkle in Italian seasoning, a touch more Cajun spice, and a pinch of red pepper flakes if you want a bit of heat. Stir and let it simmer for another 1–2 minutes to deepen the flavor. Taste and adjust the seasoning to your liking. This is your moment to make it perfectly yours.

Step 6: Add the cooked rigatoni to the sauce and stir gently until every piece is coated. Return the cooked chicken to the pan and toss lightly so it’s evenly mixed. Let it simmer for a minute over low heat to bring everything together.