Cajun Chicken with Creamy Corn Rigatoni
Spicy Cajun-Spiced Chicken Breast with Velvety Sweet Corn Rigatoni
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon unsalted butter
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
2 cups fresh or frozen corn kernels
1 pound rigatoni pasta
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
4 ounces cream cheese, softened
1 tablespoon fresh lemon juice
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
3 green onions, thinly sliced
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil for the pasta.
Season chicken breasts generously on both sides with Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove chicken from skillet and let rest.
While chicken is cooking, cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same skillet used for chicken, melt butter over medium heat. Add diced bell pepper and onion, cooking for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add corn kernels and cook for 2-3 minutes until tender.
Reduce heat to medium-low and add heavy cream, chicken broth, and cream cheese. Stir until cream cheese is melted and sauce is smooth.
Add Parmesan cheese, lemon juice, smoked paprika, and cayenne (if using). Stir to combine.
Add drained rigatoni to the sauce and toss to coat, adding reserved pasta water as needed to reach desired consistency.
Slice the rested chicken breasts into strips.
Serve pasta topped with sliced Cajun chicken, garnished with sliced green onions and chopped parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 685 kcal | Servings: 4 servings