Cajun Chicken Pasta

Ingredients

• 2 Large chicken breasts (Flattened slightly; pat dry before seasoning.)
• 1 tbsp Olive oil (For rubbing onto the chicken; additional olive oil is used to drizzle over the drained pasta, amount unspecified.)
• 3 tbsp Cajun seasoning (Use a homemade blend listed below or store-bought Cajun seasoning.)
• 1 Yellow onion (Medium, diced.)
• 1 Bell pepper (Thinly sliced; the author used one-quarter each of red, orange, yellow, and green peppers.)
• 8 cloves Garlic (Minced.)
• 1 cup Heavy cream (Room temperature. Substitute 1 cup cold milk plus 1 tbsp cornstarch, whisked smooth.)
• 5 tbsp Butter (Used in portions during searing, basting, and sautéing.)
• 2 tbsp Neutral oil (For searing the chicken.)
• 1 cup Fresh spinach
• 1 tsp Garlic powder (Extra seasoning boost.)
• 1 tsp Paprika (Extra seasoning boost.)
• 1 tsp Ground pepper (Extra seasoning boost.)
• 1 tsp Cayenne pepper (Extra seasoning boost.)
• 1 tsp Italian seasoning (Extra seasoning boost.)
• 0.75 cup Parmesan cheese (Grated; freshly grated is preferred.)
• 0.5 cup Pasta water (Reserve extra water as needed; the method also specifies adding 1/4 cup initially.)
• 8 oz Rigatoni (Cook until al dente, one minute less than the package time.)
• Fresh basil (Optional, for garnish.)
• 1 tbsp Paprika (For the optional homemade Cajun seasoning blend.)
• 1.5 tsp Garlic powder (For the optional homemade Cajun seasoning blend.)
• 1 tsp Onion powder (For the optional homemade Cajun seasoning blend.)
• 0.5 tsp Black pepper (For the optional homemade Cajun seasoning blend.)
• 0.5 tsp Italian seasoning (For the optional homemade Cajun seasoning blend.)
• 0.5 tsp Salt (For the optional homemade Cajun seasoning blend; additional salt is used to salt the pasta water.)
• 0.5 tsp Cayenne pepper (For the optional homemade Cajun seasoning blend.)

Steps

1. 1

   Pat the chicken breasts dry and flatten them slightly so they cook evenly.

2. 2

   Rub the chicken with 1 tablespoon olive oil, then coat it completely with the Cajun seasoning so it is bronzed all over.

3. 3

   Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, using the package time minus 1 minute as a guide.

4. 4

   Reserve 1 cup of pasta water, then drain the pasta. Drizzle it with olive oil to help prevent clumping.

5. 5

   Heat a large pan over medium-high heat. Add the 2 tablespoons neutral oil and 1 tablespoon butter.

6. 6

   Add the seasoned chicken and sear for 4 minutes per side, until golden.

7. 7

   Lower the heat, add 2 tablespoons butter, and baste the chicken until cooked through. Remove the chicken from the pan and set it aside.

8. 8

   In the same pan, melt the remaining 2 tablespoons butter. Add the diced onion and sauté for about 5 minutes, until softened and golden.

9. 9

   Add the sliced bell peppers and the extra garlic powder, paprika, pepper, cayenne, and Italian seasoning. Sauté for 6–7 minutes, until the peppers are soft.

10. 10

    Add the minced garlic and cook for 2 minutes.

11. 11

    Lower the heat to medium-low. Stir in the heavy cream and let it gently simmer.

12. 12

    Add the spinach and grated Parmesan, then mix for 1 minute.

13. 13

    Add the cooked pasta and 1/4 cup pasta water. Toss well over low heat for 1–2 minutes to emulsify the sauce.

14. 14

    If the sauce is too thick, add more reserved pasta water a splash at a time.

15. 15

    Slice the chicken and lay it over the pasta. Serve with optional fresh basil and additional Parmesan.

Notes

The homemade Cajun seasoning is an alternative to the listed 3 tablespoons of store-bought or prepared Cajun seasoning, not an additional seasoning quantity. The source does not specify an internal temperature for the chicken; cook it through before removing it from the pan. Olive oil is also used to drizzle the drained pasta, but the amount is unspecified.

Nutrition per serving

• main dish
• pasta
• chicken
• Cajun-inspired
• one-pan
• creamy
• spicy
• quick dinner