Ingredients
- Chicken breast, cubed: 1 pound
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Rigatoni pasta: 1 pound
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 2 cloves
- Green onions, chopped: 2 tablespoons
Instructions
- Step 1: In a bowl, toss the cubed chicken with Cajun seasoning until evenly coated.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Cook rigatoni pasta according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- Step 4: In the same skillet, add the minced garlic and saute for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer.
- Step 5: Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water.
- Step 6: Add the cooked rigatoni and Cajun chicken to the sauce. Toss to coat. Garnish with green onions and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet with a splash of milk or cream over medium-low heat, stirring occasionally.
- Serve these Cajun chicken bites with rigatoni alongside a simple green salad for a complete and satisfying meal.
- Don't overcrowd the skillet when cooking the chicken; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American