Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast tenders, sliced into thin strips
- 1 tablespoon Kinder's Woodfired Garlic seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces rigatoni
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon Cajun seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
In a medium bowl, combine the sliced chicken breast tenders with Kinder's Woodfired Garlic seasoning, paprika, onion powder, Italian seasoning, cayenne pepper, 1 tablespoon of Cajun seasoning, and 1 tablespoon of olive oil. Mix until the chicken is well coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min
- 4
In the same skillet, add the unsalted butter and 1 tablespoon of olive oil. Once melted, add the diced red onions and diced red bell pepper. Sauté for 3-4 minutes until softened.
⏱️ 4 min
- 5
Add the minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Stir in the red pepper flakes and 1 teaspoon of Cajun seasoning. Sauté for an additional 30 seconds to release the oils and aromas.
⏱️ 1 min
- 7
Pour in the heavy cream and bring to a gentle simmer, stirring until the sauce is smooth and creamy.
⏱️ 3 min
- 8
Reduce heat to low and stir in the grated Parmesan cheese until melted and fully combined.
⏱️ 2 min
- 9
Add the cooked rigatoni and the cooked chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are creamy and well coated.
⏱️ 2 min
- 10
Serve immediately, topping each plate with shredded mozzarella cheese and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Chicken Pasta
For the Chicken
- 1 1/2 pounds chicken breast tenders, sliced into thin strips
- 1 tablespoon Kinder's Woodfired Garlic seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces rigatoni
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon Cajun seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
In a medium bowl, combine the sliced chicken breast tenders with Kinder's Woodfired Garlic seasoning, paprika, onion powder, Italian seasoning, cayenne pepper, 1 tablespoon of Cajun seasoning, and 1 tablespoon of olive oil. Mix until the chicken is well coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min - 4
In the same skillet, add the unsalted butter and 1 tablespoon of olive oil. Once melted, add the diced red onions and diced red bell pepper. Sauté for 3-4 minutes until softened.
⏱️ 4 min - 5
Add the minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Stir in the red pepper flakes and 1 teaspoon of Cajun seasoning. Sauté for an additional 30 seconds to release the oils and aromas.
⏱️ 1 min - 7
Pour in the heavy cream and bring to a gentle simmer, stirring until the sauce is smooth and creamy.
⏱️ 3 min - 8
Reduce heat to low and stir in the grated Parmesan cheese until melted and fully combined.
⏱️ 2 min - 9
Add the cooked rigatoni and the cooked chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are creamy and well coated.
⏱️ 2 min - 10
Serve immediately, topping each plate with shredded mozzarella cheese and chopped fresh parsley.
⏱️ 1 min