Creamy Cajun Chicken Pasta

Ingredients

• 2 boneless, skinless chicken breast (large, cut in half)
• 2 tsp olive oil (for chicken coating)
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder (for chicken)
• 2 tsp Cajun seasoning (for chicken)
• 1 tsp oregano (for chicken)
• 1 tsp paprika (for chicken)
• 1 tsp cayenne powder (for chicken; use more or less to taste)
• 1 tsp salt (for chicken)
• 0.5 tsp tomato chicken bouillon (optional; for chicken)
• 10 oz rigatoni pasta
• 1.5 cup heavy cream
• 4 tbsp unsalted butter (divided)
• 0.5 yellow onion (diced)
• 0.5 red bell pepper (diced)
• 6 clove garlic (minced)
• 2 tbsp tomato paste
• 1 cup spinach
• 0.5 cup Parmesan cheese (shredded, for sauce)
• 0.33 cup mozzarella (shredded)
• 1 tsp red pepper flakes (for sauce)
• 1 tsp cajun seasoning (for sauce)
• 1 tsp garlic powder (for sauce)
• 1 tsp oregano (for sauce)
• 1 tsp cayenne powder (for sauce)
• salt and pepper (to taste)
• Parmesan cheese (for garnish)
• parsley (chopped, for garnish)
• crushed red pepper flakes (optional garnish)
• olive oil (for searing chicken)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook 10 oz rigatoni pasta until al dente according to package directions. Drain and set aside.

2. 2

   In a large bowl, pat the halved chicken breasts dry with paper towels. Add 2 tsp olive oil and coat both sides thoroughly with 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Cajun seasoning, 1 tsp oregano, 1 tsp paprika, 1 tsp cayenne powder, 1 tsp salt, and 1/2 tsp tomato chicken bouillon (if using).

3. 3

   Heat a splash of olive oil and a portion of the butter in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

4. 4

   Remove the chicken from the skillet and let it rest for 5 minutes before slicing thinly.

5. 5

   In the same skillet, add a bit more butter. Sauté the diced yellow onion and red bell peppers over medium heat until tender, about 4–5 minutes.

6. 6

   Add the 6 minced garlic cloves to the skillet and cook until fragrant, about 1 minute.

7. 7

   Add 2 tbsp tomato paste and mix until well combined with the vegetables.

8. 8

   Pour 1 1/2 cups heavy cream into the skillet. Stir and bring to a gentle simmer.

9. 9

   Add 1/2 cup shredded Parmesan cheese, 1 cup spinach, and the remaining seasonings (1 tsp red pepper flakes, 1 tsp cajun seasoning, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cayenne powder, and salt/pepper to taste). Stir until the cheese is melted, the spinach is wilted, and the sauce is smooth and slightly thickened, about 4–5 minutes.

10. 10

    Add the cooked pasta to the sauce and toss to coat evenly. Add the sliced chicken on top.

11. 11

    Garnish with chopped parsley, extra Parmesan cheese, and a sprinkle of red pepper flakes if desired.

Notes

Be careful when adding mozzarella to the pan as it may stick or burn to the bottom if not stirred constantly; the recipe lists mozzarella in the ingredients but the instructions primarily mention Parmesan for the sauce. Ensure chicken rests before slicing to keep it juicy.

Nutrition per serving

• pasta
• chicken
• cajun
• main course
• dinner
• creamy
• spicy