Description
This Creamy Cajun Chicken Pasta features tender, spiced chicken breasts topped with a rich and velvety cream sauce infused with bell peppers, garlic, and Cajun seasonings served over perfectly cooked rigatoni. Perfect for busy weeknights or whenever you want to impress family and friends with a restaurant-quality meal made at home.
Ingredients
Scale
- 2 chicken breasts, about 6 to 8 ounces each
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 12 ounces rigatoni pasta, or penne if preferred
- 1 tablespoon butter
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream, full-fat works best
- 1/2 cup grated Parmesan cheese, freshly grated preferred
- 1 teaspoon Cajun seasoning, or more to taste
- to taste salt and black pepper
- as needed fresh parsley, chopped, for garnish
- as needed extra Parmesan cheese, for garnish
Instructions
- Bring to Boil: Fill a large pot with salted water and bring it to a rolling boil, about 8 to 10 minutes.
- Cook Pasta: Add the rigatoni and cook according to package directions until al dente, typically 9 to 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water for later.
- Season the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the Cajun seasoning, paprika, garlic powder, and black pepper. Drizzle the chicken with olive oil and rub the seasoning mixture evenly over both sides until well coated.
- Sear in Skillet: Heat a large skillet over medium-high heat. Once hot, place the seasoned chicken in the skillet and cook for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken and place it on a cutting board to rest for 5 minutes.
- Slice the Chicken: Once rested, slice the chicken into bite-sized pieces or thin strips, depending on your preference.
- Sauté Vegetables: Melt the butter over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the red and green bell peppers and cook for another 3 to 4 minutes, stirring occasionally, until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Create Sauce: Pour in the heavy cream slowly, stirring to combine. Bring the mixture to a gentle simmer over medium heat, about 2 to 3 minutes. Add the Parmesan cheese and Cajun seasoning, then stir until smooth and creamy, approximately 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
- Toss Pasta: Add the cooked rigatoni directly to the cream sauce and toss gently until every piece of pasta is coated evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
- Layer the Chicken: Top the creamy pasta with the sliced Cajun chicken pieces, distributing them evenly across the dish.
- Spoon Extra Sauce: Spoon additional sauce from the bottom of the skillet over the chicken for extra flavor and moisture.
- Garnish and Serve: Finish with a generous sprinkle of freshly grated Parmesan cheese and chopped fresh parsley. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes