One-Pot Creamy Chicken Pasta

Ingredients

• 2 Chicken breasts (Boneless; coat with the chicken seasoning before marinating)
• 1 tbsp Olive oil (For coating and searing the chicken)
• 1.5 tbsp Butter (The source gives 1–2 tbsp; add to the pot with the pasta)
• 2 tsp Cajun seasoning (1 tsp for the chicken and 1 tsp for the pasta sauce)
• 2 tsp Smoked paprika (1 tsp for the chicken and 1 tsp for the pasta sauce)
• 2 tsp Sweet paprika (1 tsp for the chicken and 1 tsp for the pasta sauce)
• 2 tsp Italian seasoning (1 tsp for the chicken and 1 tsp for the pasta sauce)
• 2 tsp Garlic powder (1 tsp for the chicken and 1 tsp for the pasta sauce)
• 2 tsp Onion powder (1 tsp for the chicken and 1 tsp for the pasta sauce)
• Salt (To taste)
• Black pepper (To taste)
• 8 oz Dry rigatoni
• 24 oz Heavy cream (Add more during cooking if needed)
• 24 oz Chicken broth (Add more if needed while the pasta cooks)
• 1.5 cup Shredded cheese (The source gives 1–2 cups; mozzarella, sharp cheddar, and medium cheddar were used)
• Fresh parsley (Chopped, for optional garnish)
• Parmesan cheese (Grated, for optional garnish)
• Red pepper flakes (For optional garnish)

Steps

1. 1

   Coat the chicken breasts with the olive oil, 1 teaspoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and black pepper. Rub the seasoning evenly over all sides.

2. 2

   Cover and refrigerate the seasoned chicken for 15–30 minutes so the flavors can penetrate.

3. 3

   Heat a large heavy pot or deep skillet over medium-high heat. Add the seasoned chicken and sear for about 2–3 minutes per side, until golden brown on the outside and fully cooked through; the thickest part should reach 165°F/74°C.

4. 4

   Transfer the chicken to a plate and let it rest while you prepare the pasta. Keep the pot and any flavorful browned bits for the sauce.

5. 5

   Add the rigatoni, heavy cream, chicken broth, butter, the remaining 1 teaspoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the same pot.

6. 6

   Stir thoroughly to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer, then cover the pot.

7. 7

   Simmer the covered pasta until the rigatoni is al dente, stirring occasionally so it cooks evenly and does not stick. Add more chicken broth or cream if the liquid reduces before the pasta is tender.

8. 8

   Add the shredded cheese to the cooked pasta. Stir until the cheese melts completely and the sauce is smooth, creamy, and coats the rigatoni.

9. 9

   Slice the rested chicken into strips or medallions. Taste the pasta and adjust the salt and black pepper if needed.

10. 10

    Place the sliced chicken over the creamy pasta. Garnish with chopped parsley, grated Parmesan, and red pepper flakes, if desired, and serve hot.

Notes

The recipe uses one pot and allows the pasta to cook directly in the cream and broth. Stir periodically and add extra broth or cream as needed to keep the pasta submerged and creamy. Use any shredded cheese available; the author used mozzarella, sharp cheddar, and medium cheddar.

Nutrition per serving

• main
• one-pot
• pasta
• chicken
• comfort food
• family dinner
• creamy
• stovetop