One Pot Creamy Chicken Pasta
Equipment
Ingredients
Chicken
chicken breasts (raw)
2 piece
olive oil
1 tbsp
butter
1.5 tbsp
Cajun seasoning
2 tsp
smoked paprika
2 tsp
sweet paprika
2 tsp
Italian seasoning
2 tsp
garlic powder
2 tsp
onion powder
2 tsp
salt
1 tsp
black pepper
0.5 tsp
Pasta & Sauce
dry rigatoni (dry)
225 g
heavy cream
710 ml
chicken broth
710 ml
butter
1.5 tbsp
Cajun seasoning
1 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
Italian seasoning
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
shredded mozzarella cheese (shredded)
60 g
shredded sharp cheddar cheese (shredded)
60 g
shredded medium cheddar cheese (shredded)
60 g
Optional Garnish
fresh parsley (chopped)
2 tbsp
grated Parmesan cheese (grated)
2 tbsp
red pepper flakes
0.5 tsp
Instructions
Season the chicken
Coat the chicken breasts with olive oil and all the seasonings. Let the chicken marinate in the refrigerator for 15–30 minutes for the best flavor.
Cook the chicken
Heat a large pot or skillet over medium-high heat and cook the chicken for about 2–3 minutes per side, or until golden brown and fully cooked. Remove the chicken from the pan and let it rest.
Cook the pasta
In the same pot, add the rigatoni, heavy cream, chicken broth, butter, and seasonings. Stir everything together, cover, and let the pasta simmer until al dente, stirring occasionally. Add more broth or cream if needed while the pasta cooks.
Add the cheese
Once the pasta is cooked, add your shredded cheese and stir until melted and creamy.
Finish and serve
Slice the rested chicken and place it on top of the creamy pasta. Garnish with fresh parsley, Parmesan cheese, or red pepper flakes if desired.
Original recipe
Storage
Store pasta and chicken separately if possible. Add a splash of cream or broth when reheating to restore creaminess.
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