# Creamy cajun chicken pasta

This is a creamy cajun chicken pasta dish featuring chicken seasoned with various spices, rigatoni pasta, a rich cream sauce with vegetables, and two types of cheese.

- Cuisine: American
- Category: Dinner
- Language: en

## 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)

## Instructions

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

## Equipment

- large pot
- large 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.

## Source

- Original video: https://www.instagram.com/reel/DKmsrW7PotP/?igsh=MXR5eGYyZjhpajJqMA==
- Recipe page: https://www.cliprecipe.com/recipe/65ee9577-1ca6-45b0-8545-06aca341bc31
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt