1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Pound the chicken breasts to an even thickness.

3. In a shallow bowl, mix flour, Cajun seasoning, garlic powder, onion powder, salt, and pepper.

4. Dredge chicken breasts in the seasoned flour, pressing to coat both sides.

5. Heat olive oil and butter in a large skillet over medium-high heat.

6. Add chicken and sear for 5–6 minutes per side or until golden brown and cooked through. Set aside and let rest.

7. In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and minced garlic. Sauté for 30 seconds.

8. Pour in the heavy cream and bring to a gentle simmer.

9. Stir in mozzarella cheese gradually, until melted and the sauce is smooth.

10. Add cooked rigatoni to the skillet and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

11. Slice the rested chicken and place on top of the pasta.

12. Garnish with chopped parsley and extra Cajun seasoning if desired. Serve hot.