Description
A spicy and creamy pasta dish featuring Cajun-seasoned chicken tossed with rigatoni in a rich mozzarella garlic Alfredo sauce.
Ingredients
Scale
- 1 pound chicken breast, cut into strips
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 12 ounces rigatoni pasta
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken strips with Cajun seasoning and set aside.
- Cook the rigatoni pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the shredded mozzarella and Parmesan cheese until melted and smooth.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a spicier dish, increase the Cajun seasoning. Pair with garlic bread for a complete meal.
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g