Creamy Cajun Chicken Pasta
Equipment
Ingredients
Chicken
chicken breasts (flattened, dry)
2 piece
olive oil
15 ml
paprika
15 ml
garlic powder
10 ml
onion powder
10 ml
Italian seasoning
10 ml
salt
10 ml
black pepper
10 ml
cayenne pepper
5 ml
Pasta & Sauce
rigatoni
225 g
butter
45 g
shallot (finely diced)
1 piece
garlic cloves (minced)
7 piece
heavy cream (room temperature)
240 ml
chicken bouillon powder
5 ml
Parmesan cheese (freshly grated)
75 g
pasta water
120 ml
Instructions
Prepare and season chicken
Pat the chicken dry and pound to an even thickness. Coat with olive oil, then season on both sides with the Cajun spice blend.
Cook pasta
Boil the rigatoni in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining.
Sear the chicken
Heat pan over medium heat, add olive oil, increase to medium-high, add the seasoned chicken. Sear for 3-4 minutes per side until golden, then reduce heat if needed and cook through.
Sauté aromatics
Reduce heat to medium. In the same pan, melt the butter, scraping up all the fond. Add the shallot and cook for 5 minutes, then add the garlic and cook for 1 more minute.
Make the creamy sauce
Reduce heat to medium-low, slowly pour in the cream. Add the seasonings and simmer for 2-3 minutes. Reduce to low, add the parmesan and stir until smooth.
Combine and finish
Add the pasta and 1/4 cup pasta water, toss over low heat for 1-2 minutes until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parmesan and fresh parsley.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.