Creamy cajun chicken pasta

Serves 1
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Directions

  1. 1Bring a large pot of salted water to a boil.
  2. 2Cook pasta until al dente.
  3. 3Drain pasta and set aside.
  4. 4In a large bowl, pat chicken breasts dry.
  5. 5Add olive oil to chicken and coat both sides with seasonings.
  6. 6Heat olive oil and butter in a large skillet over medium-high heat.
  7. 7Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C).
  8. 8Remove chicken from skillet and let rest for 5 minutes before slicing thinly.
  9. 9In the same skillet, add a bit more butter.
  10. 10Sauté onions and bell peppers over medium heat until tender, about 4–5 minutes.
  11. 11Add garlic and cook until fragrant.
  12. 12Add tomato paste and mix until well combined.
  13. 13Add heavy cream to the skillet.
  14. 14Stir and bring to a gentle simmer.
  15. 15Add Parmesan cheese, spinach and more seasoning.
  16. 16Stir until smooth and slightly thickened, about 4–5 minutes.
  17. 17Add the cooked pasta to the sauce and toss to coat.
  18. 18Add sliced chicken on top.
  19. 19Garnish with chopped parsley, extra Parmesan, and a sprinkle of red pepper flakes if desired.

Ingredients

  • 2 large boneless, skinless chicken breast, cut in half
  • 2 tsp olive oil
  • 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
  • 0.5 tsp tomato chicken bouillon (optional)
  • 10 oz rigatoni pasta
  • 1.5 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.5 yellow onion, diced
  • 0.5 red bell pepper, diced
  • 6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup spinach
  • 0.5 cup Parmesan cheese, shredded
  • 0.33 cup mozzarella, shredded
  • 1 tsp red pepper flakes
  • 1 tsp cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cayenne powder
  • to taste Salt and pepper
  • Parmesan cheese
  • Chopped parsley
  • Crushed red pepper flakes (optional)

Equipment

large potlarge skillet

Tips

  • Use more or less cayenne powder depending on your spice preference.
  • Internal temperature of cooked chicken should be 165°F (74°C).
  • Let the chicken rest for 5 minutes before slicing.
  • Garnish with crushed red pepper flakes if you like it spicy.

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