Creamy Cajun Chicken Pasta
One-pot Cajun chicken pasta with juicy seasoned chicken and the creamiest garlic parmesan sauce, ready in under 20 minutes.
Equipment
Ingredients
Chicken
chicken breasts (flattened)
2 piece
olive oil
1 tbsp
paprika
1 tbsp
garlic powder
2 tsp
onion powder
2 tsp
Italian seasoning
2 tsp
salt
2 tsp
black pepper
2 tsp
cayenne pepper
1.5 tsp
Pasta & Sauce
rigatoni
225 g
butter
3 tbsp
shallot (finely diced)
1 piece
garlic cloves (minced)
7 piece
heavy cream (room temperature)
240 ml
chicken bouillon powder
1 tsp
Parmesan cheese (freshly grated)
75 g
pasta water
120 ml
Instructions
Prepare and season chicken
Pat chicken dry and pound to even thickness. Coat with olive oil and season on both sides.
Cook pasta
Boil pasta in salted water until just shy of al dente. Reserve 1/2 cup pasta water before draining.
Sear chicken
Heat pan over medium heat, add oil, increase to medium-high. Sear chicken 3-4 minutes per side until golden, then reduce heat to finish cooking.
Sauté shallot and garlic
Reduce heat to medium. Melt butter in same pan, scraping fond. Add shallot, cook 5 minutes, then garlic for 1 minute.
Make creamy sauce
Reduce heat to medium-low, add cream and seasonings. Simmer 2-3 minutes. Add parmesan on low heat, stir until smooth.
Combine pasta and chicken
Add pasta and 1/4 cup pasta water to sauce. Toss over low heat 1-2 minutes until silky. Slice chicken and serve on top with extra parmesan and parsley.
Original recipe
Storage
Best eaten fresh. Sauce may thicken in fridge; add splash of milk when reheating.
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