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 (Flatten before seasoning)
• salt (To taste, for 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)
• 2 tbsp oil (For coating and cooking the chicken)
• 2 tbsp butter (Added during the last 2 minutes of cooking the chicken)
• 2 tbsp oil (For the sauce)
• 0.5 white onion (Finely chopped)
• 1 tbsp fresh garlic (Freshly minced)
• 0.5 cup bell peppers (Chopped)
• 1 cup baby spinach
• 1 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)
• 1 tbsp Italian seasoning (For the sauce)
• 1.5 tsp Cajun seasoning (For the sauce; adjust from 1 to 2 tsp to taste)
• garlic powder (Also listed as seasoning for the sauce; quantity not specified)
• onion powder (Also listed as seasoning 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. Reserve 1/2 cup of the pasta water before draining.

2. 2

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

3. 3

   Heat the chicken oil in a pan over medium heat. Add the chicken fillets and cook for 6 minutes per side.

4. 4

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

5. 5

   Remove the cooked chicken from the pan.

6. 6

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

7. 7

   Add the minced garlic and mix it into the onion.

8. 8

   Add the chopped bell peppers and cook for 1 minute.

9. 9

   Pour in the heavy whipping cream.

10. 10

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

11. 11

    Add the mozzarella cheese and stir it into the sauce.

12. 12

    Add the reserved pasta water and let the sauce thicken.

13. 13

    Add the baby spinach and mix until wilted.

14. 14

    Add the cooked rigatoni to the sauce and combine.

15. 15

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

16. 16

    Sprinkle the Parmesan cheese over the pasta and garnish with chopped parsley.

Notes

The source does not specify the exact time for the sauce to thicken or the final internal temperature of the chicken. Garlic powder and onion powder are named again in the sauce instructions without separate quantities; they are retained as unquantified sauce ingredients.

Nutrition per serving

• main
• pasta
• chicken
• Cajun
• creamy
• stovetop
• weeknight meal