Creamy Cajun Chicken Ziti in Garlic Alfredo Sauce
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz ziti pasta
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for garnish)
Optional: Red pepper flakes for extra spice
Directions:
Boil a large pot of salted water and cook the ziti until al dente. Drain and keep aside, reserving some pasta water for later.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with Cajun seasoning, paprika, salt, and pepper. Cook for about 6 minutes or until fully cooked and browned on the outside. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about a minute until fragrant. Pour in the chicken broth and simmer for a couple of minutes to build flavor.
Reduce heat slightly and add the heavy cream. Stir it in gently and let it simmer for 3 to 4 minutes until it starts to thicken. Add both Parmesan and mozzarella cheese, stirring until the sauce turns smooth and creamy.
Return the cooked pasta and chicken to the skillet. Toss well until everything is coated in the cheesy sauce. If needed, add a little pasta water to loosen the sauce.
Taste and adjust with salt, pepper, or more Cajun seasoning. Garnish with chopped parsley before serving. Serve warm and enjoy.
Cooking Time: 30 minutes
Servings: 4