Creamy Cajun Chicken Pasta
20 min
One-pot seared cajun chicken with rigatoni in a silky garlic parmesan cream sauce.
| 1 tbsp paprika (for chicken) | Season chicken, coat with oil | Sear chicken 3-4 min per side | Top with sliced chicken & serve | ||
| 2 tsp garlic powder (for chicken) | |||||
| 2 tsp onion powder | |||||
| 2 tsp Italian seasoning (for chicken) | |||||
| 2 tsp salt | |||||
| 2 tsp black pepper (for chicken) | |||||
| 1-2 tsp cayenne pepper (optional) | |||||
| 2 large chicken breasts, flattened | |||||
| 1 tbsp olive oil (for coating chicken) | |||||
| 2 tbsp olive oil (for searing chicken) | |||||
| 225 g rigatoni | Boil pasta, reserve water | Toss pasta with sauce & pasta water | |||
| 3 tbsp butter | Melt butter, cook shallot & garlic | Add cream & seasonings, simmer 2-3 min | Stir in parmesan until smooth | ||
| 1 large shallot, finely diced | |||||
| 6-8 garlic cloves, minced | |||||
| 240 ml heavy cream, room temperature | |||||
| 1 tsp chicken bouillon powder | |||||
| 1 tsp paprika (for sauce) | |||||
| 1 tsp garlic powder (for sauce) | |||||
| 1 tsp Italian seasoning (for sauce) | |||||
| 1 tsp black pepper (for sauce) | |||||
| 75 g freshly grated Parmesan | |||||
| 120 ml pasta water, as needed |
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