Ingredients
- Chicken breasts, boneless, skinless: 1 pound, cut into 1-inch cubes
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Rigatoni pasta: 1 pound
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 2 cloves
- Green onions, chopped: 2 tablespoons
Instructions
- Step 1: In a bowl, toss the chicken cubes with Cajun seasoning until evenly coated.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Step 3: Cook rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 4: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
- Step 5: Add the cooked pasta and cooked chicken to the skillet with the creamy sauce. Toss to combine and coat the pasta evenly.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, keeping the chicken moist by storing it with the sauce.
- For best results, reheat individual portions in a skillet with a splash of milk or cream to prevent the pasta from drying out.
- Serve these spicy bites with a side of cool, crisp coleslaw to balance the richness of the creamy pasta.
- Don't overcook the chicken; it will continue to cook in the sauce, so pull it off the heat when it's just cooked through to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American