CREAMY CAJUN GARLIC CHICKEN WITH PARMESAN RIGATONI
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
12 oz rigatoni pasta
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup finely grated Parmesan cheese
Salt and freshly cracked black pepper to taste
1 tablespoon butter
Fresh parsley and a sprinkle of fresh thyme leaves for garnish
Optional: 1 teaspoon lemon zest
Directions:
Cook the pasta: In a large pot of salted water, cook the rigatoni until just al dente, following package directions. Drain, reserving about a cup of the pasta water to adjust the sauce consistency later. Set aside.
Prepare the chicken: Season the chicken strips generously with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté the chicken strips in the hot oil until they develop a beautiful golden-brown color, about 6-7 minutes. Remove from the skillet and set aside.
Build the sauce: In the same skillet, add the butter and melt over medium heat. Once melted, add the minced garlic and sauté for 1 minute, letting the garlic infuse the oil. The garlic should release a rich aroma—be careful not to burn it.
Make the creamy base: Pour in the heavy cream and chicken broth, allowing the sauce to come to a simmer. Stir occasionally to prevent the cream from separating. Let the sauce cook for 3-4 minutes until it begins to thicken into a creamy consistency.
Add the cheese: Stir in the Parmesan cheese until it melts smoothly into the sauce, creating a luxurious, creamy base. If the sauce gets too thick, slowly add in a bit of reserved pasta water to achieve the perfect silky texture.
Combine the pasta: Toss the rigatoni into the creamy sauce, ensuring every piece is generously coated in the sauce. The rigatoni should look shiny and indulgent, with the sauce clinging to each noodle.
Add the chicken and finish the dish: Return the cooked Cajun chicken to the skillet, tossing gently to combine the flavors. Allow the chicken to warm through in the sauce, soaking up all that creamy goodness.
Garnish and serve: Serve in deep, white plates to contrast the rich golden sauce. Sprinkle fresh parsley and thyme over the top, adding a touch of green to make the dish pop. Optionally, finish with a bit of freshly grated lemon zest for a burst of citrusy brightness.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~750 per serving