1. Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.

2. In a hot cast iron skillet with olive oil, sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

3. Cook rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.

4. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.

5. Pour in heavy cream and bring to a gentle simmer.

6. Stir in mozzarella and parmesan cheese gradually until sauce is smooth and creamy. Add reserved pasta water if needed.

7. Toss cooked rigatoni into the sauce and stir until evenly coated. Adjust seasoning with salt and pepper.

8. Slice rested chicken and layer over pasta. Garnish with parsley and serve hot.