1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then reserve 1/2 cup pasta water and drain the rest. Set pasta aside.

2. Season chicken breasts generously with Cajun seasoning.

3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

4. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and let rest, then slice.

5. In the same skillet, add remaining butter and garlic. Cook for 1 minute until fragrant.

6. Pour in chicken broth and scrape up the browned bits from the pan.

7. Add heavy cream and bring to a gentle simmer.

8. Slowly stir in mozzarella and Parmesan cheese until melted and smooth.

9. Add cooked rigatoni and a splash of reserved pasta water to loosen sauce if needed.

10. Return sliced chicken to the skillet. Spoon sauce over the top and heat through.

11. Serve hot, garnished with parsley and more Parmesan if desired.