Serves 1
Directions
- 1Salt a pot of boiling water.
- 2Pour in a 16 oz box of rigatoni and allow it to boil for 10 minutes.
- 3Reserve half a cup of the pasta water before draining the rigatoni.
- 4Drizzle oil on one chicken breast sliced in half and season with Cajun seasoning, salt, smoked paprika, onion powder, garlic powder, Italian seasoning, and black pepper.
- 5Rub in all the seasonings and repeat on the other side of the chicken.
- 6Heat 2 tablespoons of butter along with 1 tablespoon of oil in a large pan over medium-high heat.
- 7Add in the chicken and allow to cook for 6 minutes on each side.
- 8Once the chicken is fully cooked through, remove it from the pan and set it aside.
- 9Drizzle in a bit more oil into the same pan.
- 10Add in one diced green bell pepper, one diced red bell pepper, and half a cup of diced onions, then sauté for 4 minutes or until they soften.
- 11Sauté four minced garlic cloves for about 30 seconds or until fragrant.
- 12Add in a 14 oz can of diced tomatoes and season with more Cajun seasoning, smoked paprika, black pepper, salt, garlic powder, onion powder, Italian seasoning, chicken bouillon, and red pepper flakes.
- 13Add in a 16 oz carton of heavy whipping cream, 4 oz of cream cheese, and the reserved pasta water.
- 14Mix everything until smooth and allow to simmer for 5 minutes or until the sauce thickens.
- 15Once the sauce has thickened, add in half a cup of grated Parmesan cheese along with one cup of mozzarella.
- 16Stir until the cheese is melted.
- 17Add in the boiled rigatoni and toss to combine.
- 18Slice up the cooked chicken and add it on top of the pasta.
Ingredients
- 16 oz box rigatoni
- 1 chicken breast sliced in half
- oil
- Cajun seasoning
- salt
- smoked paprika
- onion powder
- garlic powder
- Italian seasoning
- black pepper
- 2 tbsp butter
- 1 tbsp oil
- 1 diced green bell pepper
- 1 diced red bell pepper
- 0.5 cup diced onions
- 4 minced garlic cloves
- 14 oz can diced tomatoes
- chicken bouillon
- red pepper flakes
- 16 oz carton heavy whipping cream
- 4 oz cream cheese
- 0.5 cup pasta water
- 0.5 cup grated Parmesan cheese
- 1 cup mozzarella
Equipment
potlarge pan
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