1. Pat chicken breasts dry and rub them with Cajun seasoning, salt, pepper, and optional smoked paprika.

2. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Let rest before slicing.

3. Boil rigatoni in salted water until just shy of al dente. Reserve ½ cup pasta water and drain.

4. In a deep sauté pan, melt butter and sauté garlic for 30 seconds.

5. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.

6. Lower heat and whisk in Parmesan and mozzarella until smooth and melted.

7. Add Italian seasoning, parsley, and red pepper flakes. Season with salt and pepper.

8. Add cooked rigatoni and toss to coat. Stir in pasta water to loosen the sauce if needed.

9. Slice chicken and serve on top or alongside pasta. Garnish with parsley and Parmesan if desired.