Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 8 tbsp butter, divided
- 10 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Instructions
- Bring chicken broth to a boil in a pot. Add rice, reduce heat to low, cover, and cook for 18 minutes until tender.
- Fluff the rice and keep warm.
- Season chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Melt 4 tbsp butter in a large skillet over medium-high heat.
- Sear chicken for 5–6 minutes until golden brown with crispy edges and fully cooked.
- Shred the chicken lightly with a fork.
- In the same skillet, melt remaining 4 tbsp butter and add garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer gently.
- Add cream cheese and whisk until smooth.
- Reduce heat to low and gradually stir in cheddar, Parmesan, and mozzarella until extremely thick, glossy, and stretchy.
- Add cooked rice and shredded Cajun chicken to the skillet.
- Toss and fold until fully mixed and heavily smothered throughout.
- Sprinkle with parsley and serve while cheese is still stretching.
Notes
- Freshly grated cheese melts smoother and creates the best creamy texture.
- Add diced jalapeños or crushed red pepper for extra heat.
- Serve immediately for the ultimate gooey cheesy consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 870
- Sugar: 4 g
- Sodium: 1240 mg
- Fat: 58 g
- Saturated Fat: 34 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 210 mg