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This spicy creamy Cajun chicken combines bold Southern spices with a rich tomato cream sauce, making a quick yet satisfying meal perfect for busy weeknights or casual dinners. The balance of heat and creaminess brings every bite to life alongside tender chicken and perfectly cooked rigatoni.
I first tried this recipe when craving something hearty but different, and now it has become my go to for impressing friends without a fuss
Ingredients
- Rigatoni or your preferred pasta: choose bronze cut if possible for better sauce cling
- Tomato sauce or crushed tomatoes: opt for good quality or homemade for richer taste
- Heavy cream: lends the sauce its signature luscious texture
- Grated parmesan cheese: adds a savory umami touch fresh is best
- Boneless skinless chicken breasts sliced thinly: use fresh and firm chicken for best results
- Olive oil: for marinating chicken and sautéing aromatics extra virgin adds great flavor
- Cajun seasoning: key to the bold flavor profile explore local spice markets for blends or make your own
- Garlic cloves minced: fresh cloves provide the aromatic punch
- Onion sliced: choose a sweet onion for better caramelization
- Red bell pepper sliced: adds a subtle sweetness and color contrast
- Butter: enriches the sauce and helps sauté vegetables evenly
- Chili flakes and fresh parsley optional: for a final touch of heat and freshness
Instructions
- Marinate chicken:
- Combine chicken olive oil and one tablespoon of Cajun seasoning in a bowl Mix well so every slice is coated evenly Let this sit while you prepare the pasta to infuse flavor deeply
- Cook pasta:
- Boil pasta in plenty of salted water until about one minute before al dente Reserve half a cup of pasta water before draining the pasta
- Brown chicken:
- Heat some olive oil in a large skillet over medium heat Add the marinated chicken pieces and cook on each side for two to three minutes until they turn golden brown and are cooked through Remove from the skillet and set aside
- Sauté vegetables:
- In the same skillet add a tablespoon of butter Sauté the sliced onion and minced garlic over medium heat until fragrant and the onion softens but is not brown Then add the red bell pepper slices and cook for another two minutes to bring out their sweetness
- Make sauce:
- Pour in the tomato sauce heavy cream reserved pasta water and the remaining half tablespoon of Cajun seasoning Stir well and let the sauce gently simmer for two to three minutes until it thickens slightly and the flavors meld
- Combine and finish:
- Add the cooked pasta and half of the chicken slices into the sauce Stir to combine everything and let it simmer for one to two minutes so the pasta absorbs the creamy sauce Then sprinkle in the grated Parmesan cheese and taste to adjust seasoning if needed
- Serve:
- Serve the pasta on plates topped with the remaining chicken slices Garnish with chili flakes and fresh parsley to add extra color and a bit of heat if you desire
This recipe shines brightest when fresh parsley is added right before serving I remember the first time I made this dish for friends who were skeptical of Cajun flavors and they kept coming back for seconds after tasting how well the spices and cream melded together It is those moments that make home cooking so rewarding
Storage Tips
Keep leftovers in a sealed container in the refrigerator and consume within three days for best texture Reheat gently on low heat with a splash of cream or pasta water to revive the sauce creaminess
Ingredient Substitutions
If you cannot find Cajun seasoning try blending smoked paprika garlic powder onion powder cayenne pepper dried oregano and thyme at home For cream alternatives crème fraîche works well for a slightly tangier profile
Serving Suggestions
Serve alongside a crisp green salad dressed with lemon vinaigrette to contrast the rich sauce A crusty baguette is also perfect for sopping up every last bit of sauce on the plate
This spicy creamy Cajun chicken pasta is quick to make and full of bold flavor. It is perfect for weeknight dinners and casual gatherings.
Common Recipe Questions
- → Quel type de pâtes convient le mieux ?
Les rigatoni ou pâtes à tube épais captent bien la sauce crémeuse, mais toute pâte préférée fonctionnera.
- → Comment ajuster le piquant du plat ?
Ajoutez du piment de Cayenne ou des flocons de chili selon votre goût pour intensifier la saveur épicée.
- → Peut-on utiliser un autre fromage que le parmesan ?
Le parmesan apporte une saveur unique, mais du pecorino ou un autre fromage à pâte dure peut aussi convenir.
- → Quelle est la meilleure façon de cuire le poulet ?
Faire dorer les tranches de poulet dans une poêle avec un peu d'huile jusqu'à ce qu'elles soient bien cuites et légèrement dorées.
- → Puis-je préparer ce plat à l'avance ?
Il est conseillé de le servir immédiatement, mais les restes se conservent jusqu'à 3 jours au réfrigérateur dans un contenant hermétique.