1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

2. Season both sides of the chicken breasts generously with Cajun seasoning.

3. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 5–6 minutes per side or until fully cooked and beautifully blackened. Remove from the pan and let rest before slicing.

4. In a non-stick saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).

5. Whisk in flour and cook for 1–2 minutes to eliminate raw flour taste.

6. Gradually pour in the milk while whisking continuously until the mixture thickens.

7. Lower the heat and stir in mozzarella and parmesan cheeses. Whisk until melted and smooth. Add salt and a pinch of Cajun seasoning to taste.

8. Toss the cooked rigatoni into the sauce until fully coated.

9. Plate the pasta and top with sliced Cajun chicken.

10. Garnish with chopped fresh parsley and serve hot.