Creamy Cajun Chicken Pasta
Cajun-seasoned chicken served with rigatoni in a creamy garlic Parmesan sauce.
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- 2 large chicken breasts, flattened
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 2 tsp salt
- 2 tsp black pepper
- 1–2 tsp cayenne pepper (optional)
- 1 tbsp olive oil, for the chicken
- 8 oz (225 g) rigatoni
- 3 tbsp butter
- 1 large shallot, finely diced
- 6–8 garlic cloves, minced
- 1 cup heavy cream, room temperature
- 1 tsp chicken bouillon powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 3/4 cup freshly grated Parmesan, plus more for finishing
- 1/2 cup pasta water, as needed
- 1Pat the chicken dry and pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides with the chicken seasoning.
- 2Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining, then set pasta aside.
- 3Heat a large pan or pot over medium heat for a few minutes. Add 2 tbsp olive oil, increase to medium-high, and add the chicken. Sear for 3–4 minutes per side until golden, then reduce heat if needed and cook through. Set aside to rest.
- 4Reduce heat to medium. In the same pan, melt the butter, scraping up the fond. Add the shallot and cook for 5 minutes; add the garlic and cook for 1 more minute.
- 5Reduce heat to medium-low and slowly pour in the cream. Add the seasonings and simmer for 2–3 minutes. Reduce heat to low, add the Parmesan, and stir until smooth.
- 6Add 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.
- The caption describes it as “one-pot,” though the instructions call for boiling pasta and using a large pan or pot for chicken.
- Use freshly grated Parmesan.