Creamy Cajun Chicken Pasta

Ingredients

• 2 chicken breasts (large, pounded flat)
• 1 tbsp paprika (for the chicken)
• 2 tsp garlic powder (for the chicken)
• 2 tsp onion powder (for the chicken)
• 2 tsp Italian seasoning (for the chicken)
• 2 tsp salt (for the chicken)
• 2 tsp black pepper (for the chicken)
• 1.5 tsp cayenne pepper (optional; specified amount: 1–2 tsp)
• 1 tbsp olive oil (for coating the chicken)
• 8 oz rigatoni
• 3 tbsp butter
• 1 shallot (large, finely diced)
• 7 garlic (6–8 cloves, minced)
• 1 cup heavy cream (at room temperature)
• 1 tsp chicken bouillon powder (for the sauce)
• 1 tsp paprika (for the sauce)
• 1 tsp garlic powder (for the sauce)
• 1 tsp Italian seasoning (for the sauce)
• 1 tsp black pepper (for the sauce)
• 0.75 cup Parmesan (freshly grated; plus more for serving, as desired)
• 0.5 cup pasta water (reserve at least 1/2 cup; initially use 1/4 cup for the pasta and add more as needed)
• 2 tbsp olive oil (for searing the chicken)
• salt (for the salted pasta cooking water; amount not specified)
• fresh parsley (for garnish; amount not specified)

Steps

1. 1

   Pat the chicken dry with paper towels. Pound the breasts to an even thickness.

2. 2

   Coat the chicken with 1 tbsp olive oil and season both sides with paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and optional cayenne pepper.

3. 3

   Cook the rigatoni in a pot of salted water until just short of al dente. Before draining, reserve at least 1/2 cup pasta water. Drain the pasta and set aside.

4. 4

   Preheat a large skillet or pot over medium heat for several minutes. Add 2 tbsp olive oil and increase the heat to medium-high.

5. 5

   Place the chicken in the hot skillet and sear for 3–4 minutes per side, until golden brown. If necessary, reduce the heat and continue cooking until the chicken is cooked through.

6. 6

   Remove the chicken from the skillet and let it rest.

7. 7

   Reduce the heat to medium. Melt the butter in the same skillet, scraping up the browned bits from the bottom.

8. 8

   Add the shallot and cook for 5 minutes.

9. 9

   Add the garlic and cook for 1 additional minute.

10. 10

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

11. 11

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

12. 12

    Reduce the heat to low. Stir in the freshly grated Parmesan until the sauce is smooth.

13. 13

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

14. 14

    Slice the chicken, place it over the pasta, and finish with additional Parmesan and fresh parsley.

Notes

The description states a preparation time of under 20 minutes; however, the listed cooking steps include several cooking times and do not specify a total time for cooking the pasta. The amounts of additional Parmesan and parsley for garnish are not specified.

Nutrition per serving

• main course
• pasta
• Cajun-inspired
• creamy
• quick dinner
• skillet dish