Creamy Cajun Chicken Pasta

Ingredients

• 2 large chicken breasts (Flattened or pounded to an even thickness)
• 1 tbsp paprika (For the chicken seasoning)
• 2 tsp garlic powder (For the chicken seasoning)
• 2 tsp onion powder (For the chicken seasoning)
• 2 tsp Italian seasoning (For the chicken seasoning)
• 2 tsp salt (For the chicken seasoning)
• 2 tsp black pepper (For the chicken seasoning)
• 1.5 tsp cayenne pepper (Optional; source gives a range of 1–2 tsp for the chicken seasoning)
• 1 tbsp olive oil (Coat the chicken before seasoning)
• 8 oz rigatoni
• salt (For the pasta cooking water, to taste)
• 2 tbsp olive oil (For searing the chicken; the instructions specify 2 tbsp in the pan)
• 3 tbsp butter
• 1 large shallot (Finely diced)
• 7 garlic cloves (Minced; source gives a range of 6–8 cloves)
• 1 cup heavy cream (Room temperature)
• 1 tsp chicken bouillon powder (For the sauce seasoning)
• 1 tsp paprika (For the sauce seasoning)
• 1 tsp garlic powder (For the sauce seasoning)
• 1 tsp Italian seasoning (For the sauce seasoning)
• 1 tsp black pepper (For the sauce seasoning)
• 0.75 cup freshly grated Parmesan (Use fresh Parmesan; finish with additional Parmesan if desired)
• 0.5 cup pasta water (Reserve at least 1/2 cup before draining; begin the sauce with 1/4 cup and add more as needed)
• fresh parsley (For finishing)

Steps

1. 1

   Pat the chicken breasts dry and pound them to an even thickness. Coat both breasts with 1 tablespoon olive oil, then season both sides with the chicken seasoning mixture.

2. 2

   Bring a pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente, following the package timing as needed.

3. 3

   Before draining the pasta, reserve at least 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.

4. 4

   Heat a large pan or pot over medium heat for a few minutes. Add 2 tablespoons olive oil, increase the heat to medium-high, and add the seasoned chicken.

5. 5

   Sear the chicken for 3–4 minutes per side, until golden. Reduce the heat if needed and continue cooking until the chicken is cooked through. Transfer it to a plate and let it rest.

6. 6

   Reduce the heat to medium. In the same pan, melt the butter, scraping up the browned fond from the bottom.

7. 7

   Add the diced shallot and cook for 5 minutes.

8. 8

   Add the minced garlic and cook for 1 more minute.

9. 9

   Reduce the heat to medium-low and slowly pour in the room-temperature heavy cream. Add the chicken bouillon powder, paprika, garlic powder, Italian seasoning, and black pepper.

10. 10

    Simmer the cream sauce for 2–3 minutes.

11. 11

    Reduce the heat to low. Add the freshly grated Parmesan and stir until the sauce is smooth.

12. 12

    Add the drained rigatoni and 1/4 cup reserved pasta water. Toss over low heat for 1–2 minutes, until the sauce is silky. Add more pasta water as needed to loosen the sauce.

13. 13

    Slice the rested chicken and arrange it on top of the pasta. Finish with additional Parmesan and fresh parsley.

Notes

The source describes this as a one-pot recipe ready in under 20 minutes. The ingredient list specifies 1 tablespoon olive oil for coating the chicken, while the instructions specify an additional 2 tablespoons for searing, so both amounts are included. The source does not provide an exact internal temperature for the chicken; cook it through before serving.

Nutrition per serving

• main
• pasta
• chicken
• Cajun-inspired
• one-pot
• quick
• creamy
• Italian-American