16 oz rigatoni + 1.29 lb chicken | About 4-5 servings
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16 oz rigatoni + 1.29 lb chicken | About 4-5 servings
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Slice the bell peppers and onion, mince the garlic, and cut the chicken into bite-sized pieces. Mix all Cajun seasoning ingredients in a small bowl. Toss about 2/3 of the seasoning with the chicken and save the remaining 1/3 for the sauce.
Bring a large pot of salted water to a boil. Cook the entire 16 oz bag of rigatoni until al dente. Before draining, reserve 1 full cup of pasta water. Drain the pasta but do not rinse it.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook about 6-8 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
Reduce heat to medium. In the same skillet, add 1 tbsp butter, both sliced peppers, and 1/2 sliced onion. Cook 5-6 minutes until softened but not mushy. Add the minced garlic and cook 30-45 seconds.
Reduce heat to medium-low. Add 1 1/2 cups heavy whipping cream and the remaining Cajun seasoning. Stir, scraping up the browned bits from the pan. Let it gently simmer for 2-3 minutes. Do not let the cream boil aggressively.
Turn the heat to low. Gradually stir in 3/4 cup Parmesan until smooth. Add about 1/4 cup reserved pasta water and stir. The sauce should be slightly thinner than you ultimately want because the pasta will absorb some of it.
Return the chicken to the skillet, then add the drained rigatoni. Toss until everything is evenly coated. Cook together over low heat for 1-2 minutes.
If the sauce is too thick or dry, add reserved pasta water 2 tbsp at a time. If it needs more creaminess, add a small splash of heavy cream. For a thicker, cheesier sauce, add up to the remaining 1/4 cup Parmesan. Taste before adding more salt.
Finish with extra Parmesan and freshly cracked black pepper. Add more crushed red pepper if you want extra heat.
