Creamy Cajun Chicken Pasta

37Min

2Servings

920Cal

MediumLevel

#pasta#chicken#creamy#one-pot#quick

Equipment

Knife

Cutting board

Plate

Pot

Pan

Colander

Measuring cup

Tongs

Spatula

Whisk

Ingredients

Chicken

chicken breast (flattened)

2 piece

olive oil

15 ml

paprika

8 g

garlic powder

4 g

onion powder

4 g

Italian seasoning

4 g

salt

10 g

black pepper

4 g

cayenne pepper

2 g

Pasta & Sauce

rigatoni

225 g

butter

42 g

shallot (finely diced)

1 piece

garlic (minced)

7 clove

heavy cream (room temperature)

240 ml

chicken bouillon powder

3 g

Parmesan cheese (freshly grated)

75 g

parsley (fresh)

5 g

Instructions

Prepare and season chicken

Pat chicken dry and pound to even thickness, then coat with oil and seasonings

5 min

Cook pasta

Boil rigatoni in salted water until just shy of al dente, reserve pasta water

10 min100°Ctimer 10 min

Reserve at least 1/2 cup pasta water before draining

Sear chicken

Heat pan over medium, add oil, sear chicken 3–4 mins per side until golden

8 minMedium-high heattimer 4 min

Reduce heat if needed to cook through without burning

Sauté aromatics

Melt butter in same pan, cook shallot for 5 mins, then add garlic for 1 min

6 minMedium heattimer 5 min

Scrape up fond from chicken for extra flavor

Build creamy sauce

Reduce heat, add cream and seasonings, simmer 2–3 mins, then stir in Parmesan until smooth

5 minLow heattimer 3 min

Use freshly grated Parmesan for best melting

Combine and serve

Add pasta and reserved water, toss until silky, slice chicken and serve on top

3 minLow heattimer 2 min

Add more pasta water if sauce is too thick

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 2 days

Reheat: Microwave 2–3 minutes or skillet over medium heat

Best enjoyed fresh; sauce may separate when reheated

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