Creamy Cajun Chicken Pasta
One-pot Cajun chicken pasta with juicy seasoned chicken breast and the creamiest garlic parmesan sauce ready in under 20 minutes.
Equipment
Ingredients
Chicken
chicken breasts (flattened)
2 piece
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
olive oil
1 tbsp
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
paprika
1 tsp
garlic powder
1 tsp
Italian seasoning
1 tsp
black pepper
1 tsp
Parmesan cheese (freshly_grated)
75 g
pasta water
120 ml
Instructions
Prepare the 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 at least 1/2 cup pasta water before draining.
Cook the chicken
Heat oil in a large pan over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then reduce heat and cook through.
Sauté aromatics
In the same pan, melt butter, scraping up fond. Add shallot and cook for 5 minutes, then add garlic and cook 1 more minute.
Make the sauce
Reduce heat to medium-low, slowly pour in cream. Add seasonings and simmer 2-3 minutes. Reduce to low, add parmesan and stir until smooth.
Combine pasta and sauce
Add pasta and 1/4 cup pasta water, toss over low heat for 1-2 minutes until sauce is silky. Add more pasta water as needed.
Serve
Slice the chicken, add it on top of the pasta, and finish with more parmesan and fresh parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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