Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat, season chicken strips with Cajun seasoning, smoked paprika, and garlic powder, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, sauté minced garlic for 1-2 minutes until fragrant, add chicken broth, and bring to a simmer. Stir in heavy cream and grated Parmesan cheese, thickening for about 3-4 minutes.
- Add the cooked rigatoni to the skillet, toss to coat in the sauce, and return the Cajun chicken to the skillet. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 3mgCalcium: 250mgIron: 2.5mg
Notes
Make sure to season the chicken generously for maximum flavor.
Keep some pasta water handy to adjust the sauce consistency if needed.
Use freshly grated Parmesan cheese for the best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
For a healthier twist, consider using whole wheat pasta or adding vegetables like bell peppers and zucchini.
Keep some pasta water handy to adjust the sauce consistency if needed.
Use freshly grated Parmesan cheese for the best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
For a healthier twist, consider using whole wheat pasta or adding vegetables like bell peppers and zucchini.
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