Description
Indulge in the hearty richness of Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo…
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- Salt and freshly cracked black pepper to taste
- Fresh chopped parsley (for garnish)
- 12 ounces rigatoni pasta
- 1 tablespoon salt (for boiling water)
- Water (for boiling)
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1.5 cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 to 4 tablespoons reserved pasta water (as needed)
Instructions
- Start by ensuring your chicken breasts are dry by patting them down with paper towels. To ensure even cooking, pound the chicken to achieve a consistent thickness. Season generously on both sides with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Allow the chicken to rest for 10 to 15 minutes to let the flavors intensify.
- Heat olive oil and butter in a skillet over medium-high heat until it’s hot but not smoking. Carefully place the seasoned chicken breasts into the pan, cooking for about 4-5 minutes per side until they acquire a golden brown crust and reach an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing.
- While the chicken is cooking, bring a large pot of water to a rolling boil. Add in a tablespoon of salt and the rigatoni pasta. Cook the pasta according to the package instructions, usually around 9-11 minutes, until al dente. Before draining the pasta, reserve about ½ cup of the pasta cooking water, then drain and set the rigatoni aside.
- In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not burned. Pour in the heavy cream and milk, allowing the mixture to simmer for 3-4 minutes until it thickens slightly.
- With the sauce simmering, gradually whisk in the shredded mozzarella and grated Parmesan cheese. Continue whisking until the cheese melts and the sauce is smooth. Stir in Italian seasoning, and additional salt, and freshly cracked black pepper to taste. If the sauce is too thick, add in some of the reserved pasta water to adjust the consistency.
- Once the cheese is fully integrated, add the cooked rigatoni into the sauce. Gently toss the pasta in the sauce, allowing it to absorb the creamy goodness. Let it simmer for an additional 2-3 minutes to allow the flavors to meld together.
- Slice the rested chicken breasts into strips and arrange them on top of the creamy pasta. Garnish with freshly chopped parsley for a pop of color and extra flavor. Serve hot and enjoy this culinary delight!
Notes
Ensure not to overcook the pasta; it should retain a slight bite for the best texture. Using heavy cream and whole milk will create a rich and creamy base; however, you can use low-fat alternatives if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 820 kcal
- Sodium: 1050 mg
- Protein: 45 g