Creamy Cajun Chicken Pasta
One-pot creamy Cajun chicken pasta ready in under 20 minutes
Juicy Cajun-spiced chicken served over rigatoni in a silky garlic parmesan cream sauce.
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 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. Reserve pasta water before draining.
Sear the chicken
Heat a large pan over medium heat, add oil, then sear the chicken until golden on both sides.
Sauté aromatics
In the same pan, melt butter and sauté shallot, then add garlic.
Create the creamy sauce
Reduce heat, pour in cream, add seasonings and simmer. Stir in parmesan until smooth.
Combine pasta and sauce
Add cooked pasta and a splash of pasta water. Toss until sauce is silky.
Serve the dish
Slice rested chicken and place on pasta. Garnish with extra parmesan and parsley.
Original recipe
Storage
Store chicken and pasta separately for best texture
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