Cheesy Cowboy Butter Chicken Rigatoni in Garlic Cream Sauce
Ingredients:
18 oz rigatoni pasta
1 1/2 tablespoons olive oil
3 tablespoons butter
1 1/2 lbs chicken breast, cut into bite size pieces
1 1/2 teaspoons smoked paprika
3/4 teaspoon chili flakes
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
3/4 teaspoon black pepper
6 cloves garlic, minced
1 1/2 cups heavy cream
9 oz Velveeta, cubed
1 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
6 oz cream cheese, softened
3/4 teaspoon Italian seasoning
3/4 cup reserved pasta water
Directions:
1. Bring a large pot of salted water to a boil, add the rigatoni, and cook until just tender. Before draining, scoop out about three quarters cup of the pasta water and set it aside, then drain.
2. Heat the olive oil in a large skillet over medium high heat, add the chicken pieces, and let them cook without moving for a few minutes to build a golden crust. Sprinkle in the smoked paprika, chili flakes, garlic powder, onion powder, salt, and black pepper, then stir and continue cooking until fully done with slightly crispy edges.
3. Add the butter into the skillet and let it melt into the chicken, coating everything in that rich flavor.
4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the heavy cream and stir gently, letting it heat through and begin to thicken.
6. Add the Velveeta and keep stirring until completely melted into a smooth creamy base, then add the cream cheese and mix until fully incorporated.
7. Stir in the mozzarella and Parmesan, mixing until the sauce becomes thick, glossy, and loaded with melted cheese.
8. Sprinkle in the Italian seasoning and mix well.
9. Pour in a little of the reserved pasta water, just enough to loosen the sauce while keeping it rich and thick.
10. Add the cooked rigatoni and toss until fully coated in the creamy sauce.