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

2. Season the chicken breasts generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5–6 minutes per side. Remove and let rest before slicing.

3. In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant. Sprinkle in the flour and whisk to form a roux.

4. Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens.

5. Lower the heat and add shredded mozzarella. Stir until melted and smooth. Season with salt and pepper.

6. Add the cooked rigatoni to the skillet and toss to coat in the sauce.

7. Slice the cooked chicken and arrange it over the pasta. Sprinkle with fresh parsley if using and serve warm.