Spicy Cajun Rigatoni with Garlic Parmesan Chicken in Three-Cheese Cream
Ingredients:
2 large boneless, skinless chicken breasts, sliced into thick strips
12 oz rigatoni pasta
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
½ cup grated Parmesan (for coating chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup shredded mozzarella
1 cup shredded cheddar
¾ cup grated Parmesan (for sauce)
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
¼ tsp red pepper flakes (optional)
Chopped parsley or herbs, for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside.
2. Pat chicken dry and season with Cajun seasoning, paprika, salt, and pepper. Press grated Parmesan onto each strip to form a light crust.
3. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Add chicken and sear for 5–6 minutes, turning to brown all sides.
4. Add 1 tbsp butter and half the garlic during the final minute of cooking. Stir well, let the garlic coat the chicken, then remove and set aside.
5. In the same skillet, melt the last tbsp of butter. Add the rest of the garlic and sauté about 30 seconds.
6. Pour in cream and chicken broth, stirring to combine. Bring to a gentle simmer.
7. Whisk in cream cheese until smooth. Gradually add mozzarella, cheddar, and Parmesan, stirring until the sauce is thick and creamy.
8. Season the sauce with Italian seasoning, basil, and red pepper flakes if using. Taste and adjust with salt and pepper.
9. Toss rigatoni in the sauce and stir until every tube is coated. Let it rest over low heat for 1–2 minutes so the pasta absorbs flavor.
10. Plate the rigatoni and top with garlic-Parmesan chicken. Garnish with fresh parsley or herbs before serving.
Cooking Time: 30–35 minutes
Servings: 4
Calories: 840 per serving