Creamy Cajun Chicken Pasta
One-pot creamy pasta with spicy Cajun chicken
Juicy Cajun-spiced chicken served over rigatoni in a silky garlic parmesan cream sauce, all made in one pot 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 pasta
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 chicken dry and flatten to even thickness, then coat with olive oil and seasonings.
Cook pasta
Boil rigatoni in salted water until just shy of al dente. Reserve 1/2 cup pasta water before draining.
Sear chicken
Heat pan over medium-high, sear chicken 3-4 minutes per side until golden, then cook through. Set aside to rest.
Sauté aromatics
In same pan, melt butter, add shallot and cook 5 minutes, then add garlic and cook 1 more minute.
Create creamy sauce
Reduce heat, add cream and seasonings, simmer 2-3 minutes. Add Parmesan and stir until smooth.
Combine pasta and sauce
Add pasta and pasta water, toss over low heat until sauce is silky. Slice chicken, add on top, finish with more Parmesan and parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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