Description
A sensational dish that brings together bold flavors and simple preparation.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 10 oz rigatoni pasta
- 1 ½ tablespoons Cajun seasoning
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 ½ cups shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Begin by patting your chicken breasts dry with a paper towel to ensure they sear properly. Sprinkle the Cajun seasoning evenly over both sides, along with salt and pepper to taste. This seasoning is vital for imparting the bold flavors characteristic of this dish, so make sure to cover the chicken well.
- In a large skillet, heat the butter and olive oil over medium-high heat. When the fats begin to shimmer, carefully add the seasoned chicken breasts. Sear them for about 5–6 minutes on each side or until they are golden brown and cooked through (an internal temperature of 165 degrees Fahrenheit). Once done, remove the chicken from the skillet and let it rest; this will keep the juices inside and maintain its tenderness.
- While the chicken is resting, bring a large pot of salted water to a rolling boil. Add your rigatoni and cook according to package instructions, usually around 10-12 minutes, until al dente. Drain them in a colander and set aside while you prepare the sauce.
- Using the same skillet, lower the heat to medium after removing the chicken. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Adding the garlic enhances the dish’s aroma and flavor significantly. Next, pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan, as they add incredible flavor. Bring this mixture to a gentle simmer.
- Once simmering, gradually pour in the heavy cream. Stir to combine and allow it to simmer gently. As the cream heats, start adding the shredded mozzarella and grated Parmesan cheese a bit at a time, stirring constantly until smooth and creamy. The sauces should thicken slightly, creating a luscious coating for the pasta. This step is critical for achieving that rich, comforting texture.
- Add the cooked rigatoni back into the skillet with the sauce, tossing to ensure every piece is evenly coated. Allow this to simmer for an additional 1–2 minutes, allowing the flavors to meld beautifully together.
- Slice the previously rested Cajun chicken into strips and arrange it on top of your creamy pasta. Garnish with freshly chopped parsley for a pop of color and freshness, which enhances both visual appeal and taste. Serve hot and watch as everyone devours this delightful dish!
Notes
Make sure to let the chicken rest before slicing to keep it juicy. Always taste and adjust the seasoning before serving, especially with the Cajun seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 800 mg
- Protein: 40 g