Cajun Chicken Rigatoni
Ingredients:
12 oz rigatoni pasta
1 lb boneless skinless chicken breast, sliced into strips
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, thinly sliced
3 cloves garlic, minced
1 cup chicken broth
1½ cups heavy cream
½ cup grated Parmesan cheese
Salt & pepper to taste
Chopped parsley or green onions for garnish
Directions:
Cook rigatoni according to package directions in salted water. Drain and set aside.
Toss sliced chicken with Cajun seasoning until well coated.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, add sliced peppers and onions. Sauté until softened, about 5–6 minutes. Add garlic and cook for 1 more minute.
Pour in chicken broth and scrape up any brown bits from the pan. Let it simmer for 2–3 minutes.
Reduce heat to medium-low, stir in heavy cream and Parmesan cheese. Let it simmer until slightly thickened.
Add cooked rigatoni and chicken back into the skillet. Toss to combine everything evenly and coat in the sauce.
Season with salt and pepper to taste. Garnish with chopped parsley or green onions. Serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 610 kcal | Servings: 4
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