Ingredients
Equipment
Method
- Boil a large pot of salted water and cook the rigatoni until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat, add chicken, and season with Cajun seasoning, paprika, garlic powder, cayenne, salt, and pepper. Cook until golden and fully cooked, about 5-7 minutes. Set aside.
- In the same skillet, sauté minced garlic for about a minute, then deglaze with chicken broth, scraping up browned bits for flavor. Simmer for 2-3 minutes.
- Stir in heavy cream and grated Parmesan. Bubble gently over medium-low heat for 3-4 minutes until smooth and thickened.
- Add the cooked chicken and rigatoni to the skillet, tossing everything until well coated in the sauce.
- Garnish with fresh parsley and serve hot.
Nutrition
Calories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg
Notes
This dish is a showstopper at any gathering. Whether you’re hosting a casual dinner party, a family get-together, or a romantic evening in, this pasta is sure to impress.
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