CAJUN CHICKEN & CHEESY RIGATONI ONE POT
Ingredients:
12 oz rigatoni pasta
1 lb boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp garlic powder
Salt and black pepper, to taste
1 onion, diced
5 garlic cloves, minced
1½ cups chicken broth
1 cup heavy cream
4 oz cream cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh chopped parsley, for garnish
Directions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken, Cajun seasoning, garlic powder, salt, and pepper. Cook until chicken is browned and cooked through, about 7–8 minutes.
2. Add diced onion and garlic to the pot, cooking for 2–3 minutes until softened.
3. Pour in chicken broth and bring to a simmer. Stir in heavy cream and cream cheese, mixing until smooth.
4. Add rigatoni and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally until pasta is tender and the sauce thickens.
5. Once the pasta is cooked, stir in mozzarella and Parmesan cheeses. Continue stirring until the sauce becomes creamy and cheesy.
6. Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes | Servings: 4 | Calories: 800 per serving