Creamy Cajun Chicken Rigatoni in Cheesy Parmesan Garlic Butter Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, sliced into thick strips
1½ teaspoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
12 oz rigatoni pasta
1 cup heavy cream
½ cup low-sodium chicken broth
4 oz Velveeta cheese, cubed
¾ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Directions:
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and set aside.
2. In a bowl, season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes, flipping occasionally until golden and cooked through. Transfer to a plate and set aside.
4. Lower the heat to medium and melt the remaining tablespoon of butter in the same pan. Add the garlic and sauté for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Stir in the heavy cream and bring to a gentle simmer.
6. Add the Velveeta cubes, stirring constantly until melted and smooth. Gradually add the Parmesan cheese, whisking until the sauce thickens and becomes glossy and creamy.
7. Sprinkle in Italian seasoning and crushed red pepper flakes if you like a little heat. Adjust salt and pepper to taste.
8. Add the cooked rigatoni to the skillet, tossing to coat every tube in the cheesy, buttery sauce. Let it sit over low heat for 1–2 minutes so the pasta absorbs the flavor.
9. Arrange the rigatoni on one side of the plate and the golden Cajun chicken on the other. Spoon a bit of sauce over the chicken for a rich, glossy finish.
10. Garnish with parsley and a dusting of Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 830 per serving