Creamy Cajun Chicken Pasta
Equipment
Ingredients
Chicken
chicken breasts (flattened, patted dry)
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 (minced)
7 clove
heavy cream (room temperature)
240 ml
chicken bouillon powder
1 tsp
Parmesan cheese (freshly grated)
75 g
fresh parsley (chopped)
2 tbsp
Instructions
Prepare and season chicken
Pat the chicken dry and pound to an even thickness. Coat with olive oil and season on both sides.
Cook the pasta
Boil the pasta in salted water until just shy of al dente. Save 1/2 cup pasta water before draining.
Sear the chicken
Heat pan over medium heat, add olive oil, increase to medium-high. Sear chicken for 3-4 minutes per side until golden, then cook through. Set aside to rest.
Sauté shallot and garlic
Reduce heat to medium. Melt butter in the same pan, scraping up fond. Add shallot and cook for 5 minutes, then add garlic and cook 1 more minute.
Create the creamy sauce
Reduce heat to medium-low. Slowly pour in cream, add seasonings, and simmer for 2-3 minutes. Reduce to low, add parmesan and stir until smooth.
Combine pasta and chicken
Add pasta and 1/4 cup pasta water, toss over low heat for 1-2 minutes until sauce is silky. Add more pasta water if needed. Slice chicken and add on top. Finish with more parmesan and parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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