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