Creamy Rigatoni Alfredo with Cajun Chicken Strips (Bold and Creamy)

Ingredients

• 12 oz (340 g) rigatoni pasta
• 1 tablespoon kosher salt for the pasta water
• 1/2 cup (120 ml) reserved pasta water
• 1 1/4 lb (565 g) boneless skinless chicken breasts, sliced into thick strips
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt, plus more as needed
• 1 tablespoon olive oil
• 2 tablespoons (28 g) unsalted butter
• 4 cloves garlic, minced
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 1/4 cups (300 ml) heavy cream
• 2 oz (57 g) cream cheese, softened
• 1 cup (90 g) freshly grated Parmesan cheese
• 1/2 cup (55 g) shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley, for garnish