Description
A creamy and flavorful dish that combines rich Alfredo sauce with a hint of Cajun spice, featuring perfectly cooked rigatoni and succulent chicken.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 2 chicken breasts
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Season chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned and cooked through. Remove and slice.
- In the same skillet, add heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Stir until smooth and heated through.
- Add cooked rigatoni to the sauce, tossing to coat. Serve topped with sliced chicken and garnish with chopped parsley.
Notes
You can customize the seasonings to taste.