Description
A spicy and creamy pasta dish featuring Cajun-seasoned chicken strips tossed with cheesy Alfredo sauce and rigatoni.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 8 ounces rigatoni pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- 1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente; drain and set aside.
- 2. In a large skillet, heat olive oil over medium heat.
- 3. Season the chicken strips with Cajun seasoning, salt, and pepper.
- 4. Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until fully cooked and browned; remove from skillet and set aside.
- 5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- 6. Pour in the heavy cream and bring to a simmer; stir in grated Parmesan cheese until the sauce is creamy and thickened.
- 7. Add the cooked rigatoni and chicken strips to the sauce; toss to coat evenly.
- 8. Garnish with chopped fresh parsley before serving.
Notes
For a milder version, reduce the amount of Cajun seasoning. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Cajun-Italian
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g