Ingredients:
• 1 lb rigatoni pasta
• 2 boneless skinless chicken breasts, sliced
• 1 lb large shrimp, peeled & deveined
• 2 tbsp Cajun seasoning (or to taste)
• 1½ tsp Chef Bae Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Black pepper, to taste
• Olive oil, as needed
Sauce:
• 3 tbsp butter
• 4–5 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup whole milk or half & half
• 1½ cups freshly grated Parmesan cheese
• ½ tsp Chef Bae Seasoning (for the sauce)
• ½ tsp Italian seasoning
• ½ tsp red pepper flakes (optional)

Garnish (optional):
• Chopped parsley
• Extra Parmesan

Instructions:
1. Boil rigatoni in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Season chicken and shrimp separately with Cajun seasoning, Chef Bae Seasoning, garlic powder, onion powder, smoked paprika, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and fully cooked. Remove and set aside.
4. In the same skillet, cook shrimp 1–2 minutes per side until pink and lightly caramelized. Remove and set aside.
5. Reduce heat to medium. Add butter and garlic to the skillet and sauté about 30 seconds until fragrant.
6. Pour in heavy cream and milk. Stir, then add Parmesan, Italian seasoning, red pepper flakes, and ½ tsp Chef Bae Seasoning. Simmer gently until smooth and creamy.
7. Add rigatoni to the sauce and toss until fully coated. Use reserved pasta water if needed to loosen the sauce.
8. Add chicken and shrimp back to the skillet and gently fold everything together until hot and saucy.
9. Garnish with parsley and extra Parmesan. Serve immediately.