Creamy Cajun Chicken Pasta

Ingredients

• 2 large chicken breasts, flattened
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Italian seasoning
• 2 tsp salt
• 2 tsp black pepper
• 1–2 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 8 oz (225 g) rigatoni
• 3 tbsp butter
• 1 large shallot, finely diced
• 6–8 garlic cloves, minced
• 1 cup heavy cream, room temperature
• 1 tsp chicken bouillon powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 3/4 cup freshly grated Parmesan (please use fresh!)
• 1/2 cup pasta water, as needed (aka liquid gold)
• 2 tbsp olive oil (for searing chicken)

Method

1. Pat chicken dry, pound to even thickness, coat with 1 tbsp olive oil, then season both sides with the spice mix.
2. Boil pasta in salted water until just shy of al dente. Reserve at least 1/2 cup pasta water, then drain and set pasta aside.
3. Heat a pan over medium heat, add 2 tbsp olive oil, raise heat to medium-high, sear chicken 3–4 minutes per side until golden and cooked through. Remove and rest.
4. In the same pan over medium heat, melt butter and scrape up browned bits. Cook shallot for 5 minutes, then add garlic and cook 1 more minute.
5. Lower heat to medium-low, stir in cream, add seasonings, and simmer 2–3 minutes.
6. Reduce heat to low, stir in Parmesan until smooth and creamy.
7. Add cooked pasta and 1/4 cup pasta water, tossing over low heat 1–2 minutes until sauce is silky, adding more pasta water as needed.
8. Slice the rested chicken and place over the pasta. Top with extra Parmesan and fresh parsley before serving.