Creamy Cajun Chicken Pasta

Steps

1. 1

   Pat the chicken breasts dry and pound them to an even thickness. Coat both sides with 1 tablespoon olive oil, then season both sides with the paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and optional cayenne pepper.

2. 2

   Boil the rigatoni in salted water until just shy of al dente. Before draining, reserve at least 1/2 cup of the pasta water, then drain the pasta and set it aside.

3. 3

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

4. 4

   Add the seasoned chicken to the hot pan. Sear for 3–4 minutes per side, until golden; reduce the heat if needed and continue cooking until the chicken is cooked through. Transfer it out of the pan and set it aside to rest.

   Start 4-minute timer
5. 5

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

6. 6

   Add the diced shallot and cook for 5 minutes.

   Start 5-minute timer
7. 7

   Add the minced garlic and cook for 1 more minute.

8. 8

   Reduce the heat to medium-low and slowly pour in the room-temperature heavy cream.

9. 9

   Add the chicken bouillon powder, paprika, garlic powder, Italian seasoning, and black pepper. Simmer the sauce for 2–3 minutes.

   Start 3-minute timer
10. 10

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

11. 11

    Add the cooked rigatoni and 1/4 cup of the 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.

    Start 2-minute timer
12. 12

    Slice the rested chicken and place it on top of the pasta. Finish with additional Parmesan cheese.