Cheesy Cajun Chicken Alfredo with Ziti Pasta
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:
Cook the pasta: Bring a large pot of salted water to a boil and cook the ziti pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water. Set aside.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with Cajun seasoning, smoked paprika, salt, and pepper. Cook for 5-6 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and golden. Pour in the chicken broth and let it simmer for 2-3 minutes, allowing the flavors to meld together.
Create the creamy sauce: Add the heavy cream to the skillet and stir to combine. Allow it to simmer for 3-4 minutes until it thickens slightly. Stir in the grated Parmesan and mozzarella cheese, stirring until melted and the sauce becomes smooth and creamy.
Combine pasta and chicken: Add the cooked ziti pasta into the skillet with the sauce, tossing to coat the pasta in the creamy sauce. Add the cooked Cajun chicken back into the skillet, mixing everything together. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Season and serve: Taste and adjust seasoning with salt, pepper, and extra Cajun seasoning if needed. Serve hot, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese.
Cooking Time: 30