Description

This Spicy Creamy Cajun Chicken Pasta combines tender, juicy chicken breasts marinated in bold Cajun seasoning, cooked to perfection, and tossed with rigatoni in a rich tomato cream sauce. Enhanced with sautéed garlic, onions, and bell peppers, this quick and flavorful pasta dish offers a perfect balance of spice and creaminess, making it an ideal comfort meal for busy weeknights.

Ingredients

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Chicken Marinade

1 tbsp olive oil (to marinate the chicken, plus more for frying)
2 boneless skinless chicken breasts (sliced into 4 thin pieces)
1 tbsp Cajun seasoning (divided)

Pasta and Sauce

7 oz rigatoni (or your choice of pasta)
1 1/2 tbsp Cajun seasoning (divided)
3 cloves garlic (minced)
1/2 onion (sliced)
1/2 red bell pepper (sliced)
1/2 cup tomato sauce (or crushed tomatoes)
1 cup heavy cream
1/2 cup pasta water (reserved from cooked pasta)
1 tbsp butter
1/4 cup Parmesan cheese (grated)

Garnish (Optional)

Chili flakes
Parsley

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Instructions

Marinate the Chicken: In a medium bowl, combine sliced chicken breast with 1 tbsp olive oil and 1 tbsp Cajun seasoning. Massage the mixture to coat the chicken evenly, then set aside to allow the flavors to infuse while preparing other ingredients.
Cook the Pasta: Bring a pot of salted water to a boil and cook the rigatoni until it is about 1 minute shy of al dente. Reserve approximately 1 cup of pasta water before draining the pasta. Set the pasta and water aside.
Cook the Chicken: Heat a skillet over medium heat and drizzle in some olive oil. Add the marinated chicken slices and cook for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
Sauté Vegetables: In the same skillet, add 1 tbsp butter. Once melted, sauté the sliced onion and minced garlic until fragrant and translucent. Add the sliced red bell pepper and cook briefly until slightly softened.
Prepare the Sauce: Add the tomato sauce, 1 cup heavy cream, 1/2 cup of the reserved pasta water, and the remaining 1/2 tbsp of Cajun seasoning to the skillet. Stir everything together and let the sauce simmer for 2-3 minutes until it thickens slightly.
Toss Pasta and Chicken: Add the cooked rigatoni and half of the cooked chicken (cut into bite-sized pieces) into the sauce. Stir to combine and cook for another 1-2 minutes until the pasta is tender and well coated with the sauce.
Finish the Dish: Stir in the grated Parmesan cheese and season with salt to taste. Remove from heat and mix well.
Serve and Garnish: Plate the pasta and top each serving with the remaining whole pieces of chicken. Garnish with chili flakes and chopped parsley if desired. Serve immediately and enjoy your spicy creamy Cajun chicken pasta.

Notes

This creamy Cajun chicken pasta is bursting with flavorful, tender chicken and a lush tomato cream sauce, perfect for a comforting meal.
To save time, marinate the chicken while the pasta cooks.
For a spicier kick, increase the amount of Cajun seasoning or chili flakes.
You can substitute rigatoni with penne, fusilli, or any pasta of your choice.
Use freshly grated Parmesan for the best flavor and melt.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg