Cajun Chicken Rigatoni Ingredients:
For the Cajun Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For the Sauce:
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika (optional, for extra flavor)
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Red pepper flakes (optional, for extra heat)
For the Pasta:
12 oz rigatoni pasta (or any pasta of your choice)
Salt (for pasta water)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente.
Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
2. Season and Cook the Chicken:
While the pasta is cooking, season the chicken breasts on both sides with Cajun seasoning, paprika, salt, pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
3. Make the Cajun Sauce:
In the same skillet, add another tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic, Cajun seasoning, and smoked paprika (if using), and cook for 1 more minute, stirring frequently, until fragrant.
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and let it simmer for about 3-4 minutes, until the sauce thickens slightly.
Stir in the grated Parmesan cheese and continue to cook until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper, or red pepper flakes for extra heat if desired.
4. Combine the Pasta and Chicken:
Add the cooked rigatoni pasta to the skillet with the Cajun sauce. Toss to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Add the sliced chicken and toss everything together until well combined and heated through.
5. Serve:
Serve the Cajun Chicken Rigatoni hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
Tips:
Spice Level: Adjust the amount of Cajun seasoning to your preference. For a milder version, reduce the seasoning or add a little more cream to tone it down.
Add Vegetables: You can add bell peppers, spinach, or mushrooms to the dish for added flavor and texture.
Make it Dairy-Free: Swap the heavy cream and Parmesan for coconut cream and dairy-free cheese to make this dish dairy-free.
This Cajun Chicken Rigatoni is a creamy, flavorful, and spicy pasta dish that’s perfect for anyone craving a little heat with their meal. It’s an easy-to-make dinner that’s sure to impress!