Description
A savory dish combining spicy Cajun-seasoned chicken with smooth, creamy mozzarella Alfredo sauce, served over delightful rigatoni pasta.
Ingredients
Scale
For the Crust:
- 2 boneless chicken breasts
- 2 cups rigatoni pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the rigatoni pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- Season the chicken breasts on both sides with Cajun seasoning. In a skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through. Remove from the skillet and slice into strips.
- In the same skillet, add minced garlic and sauté for about 1 minute. Pour in heavy cream and bring to a simmer. Stir in mozzarella cheese until melted and smooth.
- Add the cooked rigatoni and chicken slices to the sauce. Toss to combine and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
You can customize the seasonings to taste.