Creamy Cajun Chicken Rigatoni

Ingredients

• 1 cup rigatoni
• salt (For boiling water)
• 0.5 cup reserved pasta water (Reserve after cooking the rigatoni)
• 1 lb boneless chicken breast (Flattened before seasoning)
• salt (To taste, for seasoning the chicken)
• 1 tbsp Cajun seasoning (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tbsp onion powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tsp red chili powder (For the chicken)
• 3 tbsp oil (For coating and cooking the chicken)
• 2 tbsp butter (Add during the last 2 minutes of chicken cooking)
• 0.5 white onion (Finely chopped)
• 1 tbsp fresh garlic (Freshly minced)
• 0.5 cup bell peppers (Chopped)
• 1 cup baby spinach
• 0.75 cup unsweetened heavy whipping cream
• 0.5 cup mozzarella cheese
• 0.333 cup Parmesan cheese (Freshly grated)
• salt (To taste, for the sauce)
• 1 tsp black pepper (For the sauce)
• 0.5 tbsp Italian seasoning (For the sauce)
• 1.5 tsp Cajun seasoning (For the sauce; use 1–2 tsp and adjust to taste)
• garlic powder (Also listed for the sauce; quantity not specified)
• onion powder (Also listed for the sauce; quantity not specified)
• 1 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Cook the rigatoni in salted water according to the package instructions. Before draining, reserve 1/2 cup of the pasta water.

2. 2

   Pat the chicken breast dry and flatten it. Season with salt, black pepper, red chili powder, onion powder, garlic powder, and Cajun seasoning. Drizzle with oil and mix until the chicken is evenly coated.

3. 3

   Heat oil in a pan over medium heat.

4. 4

   Add the chicken fillets and cook for 6 minutes per side.

5. 5

   Add the butter during the last 2 minutes of cooking, taking care not to overcook the chicken.

6. 6

   Remove the cooked chicken from the pan and set it aside.

7. 7

   Add the finely chopped onion to the pan and sauté for 30 seconds.

8. 8

   Add the minced garlic and mix it with the onion.

9. 9

   Add the chopped bell peppers and cook for 1 minute.

10. 10

    Pour in the heavy whipping cream.

11. 11

    Add the sauce seasonings: salt, black pepper, garlic powder, onion powder, Cajun seasoning, and Italian seasoning. Mix well.

12. 12

    Add the mozzarella cheese and stir it into the sauce.

13. 13

    Add the reserved pasta water and let the sauce thicken.

14. 14

    Add the baby spinach and mix until it has wilted.

15. 15

    Add the cooked rigatoni to the sauce and mix to coat.

16. 16

    Slice the cooked chicken and place it on top of the rigatoni.

17. 17

    Sprinkle with the freshly grated Parmesan cheese and garnish with chopped parsley.

Notes

The source does not specify an exact pasta cooking time, sauce-thickening time, or chicken internal temperature. The sauce instructions name garlic powder and onion powder but do not give additional quantities for them; the quantities listed under Chicken are the only specified amounts.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• Cajun
• stovetop