Creamy Cajun Chicken Pasta with Garlic Cheese Sauce
Creamy, spicy, and utterly satisfying, this Creamy Cajun Chicken Pasta with Garlic Cheese Sauce is a weeknight hero that tastes like a treat.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Pasta
- 1 pound rigatoni pasta, dry
Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Cheese
- 1/2 cup grated Parmesan cheese freshly grated if possible
- 1 cup shredded mozzarella cheese plus extra for topping if desired
Oil and Seasonings
- 2 tablespoons olive oil divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Salt
- 1/2 teaspoon ground black pepper
Garlic and Butter
- 4 cloves garlic, minced
- 4 tablespoons butter
Sauce Ingredients
- 1/4 cup all-purpose flour
- 3 cups milk room temperature or just taken from fridge
- 1 cup chicken broth low-sodium preferred
- 1 cup heavy cream cold
- 1 teaspoon chopped parsley for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, usually 9 to 11 minutes. Drain and set aside. Reserve a small cup of pasta water in case you need to loosen the sauce later.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces evenly with Cajun seasoning, smoked paprika, Salt, and ground black pepper.
- Add the seasoned chicken to the hot skillet in a single layer. Cook until golden brown and cooked through, turning as needed, about 6 to 8 minutes total depending on piece size. Remove the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil or melt the butter first if you prefer. Melt 4 tablespoons butter over medium heat.
- Add the minced garlic and cook until fragrant, about 30 to 60 seconds. Do not let it brown.
- Stir in the 1/4 cup all-purpose flour to create a roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it smells slightly nutty and is lightly golden.
- Gradually whisk in the 3 cups milk and 1 cup chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5 to 7 minutes.
- Reduce the heat to low and stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese. Stir until the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning with more Salt or pepper if needed.
- Add the cooked rigatoni and the cooked chicken to the creamy sauce. Toss gently to coat every piece evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
- Transfer the coated rigatoni and chicken into the prepared 9×13 inch baking dish. Sprinkle additional mozzarella cheese over the top if you like a cheesy crust.
- Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1 to 2 minutes — watch closely to avoid burning.
- Remove from the oven, let rest for 3 to 5 minutes, then garnish with 1 teaspoon chopped parsley before serving.
Notes
Use freshly grated Parmesan for the best melting and flavor. Don’t overcook the pasta; cook it to al dente since it will finish cooking in the oven.