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Quick & Easy: Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken
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Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken
Are you looking for a mouthwatering dish that combines the richness of cheesy alfredo sauce with the bold flavors of cajun chicken? Look no further! This recipe for Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a perfect blend of comfort and spice, making it an ideal choice for a quick and delicious dinner.
Why You’ll Love This Recipe
Here are some reasons why this dish is a must-try:
– The creamy alfredo sauce complements the tender cajun chicken perfectly.
– The cheesy goodness adds a comforting touch to the dish.
– It’s a quick and easy recipe, perfect for busy weeknights.
– The Italian herb flavors elevate the overall taste, creating a satisfying meal.
Ingredients:
For this delightful dish, you’ll need the following ingredients:
– 1 pound rigatoni pasta
– 2 boneless, skinless chicken breasts, thinly sliced
– 1 tablespoon cajun seasoning
– 2 cups heavy cream
– 1 cup grated parmesan cheese
– 1/4 cup butter
– 2 cloves garlic, minced
– 1 teaspoon dried Italian herbs
– Salt and pepper to taste
Step-by-Step Instructions:
1. Cook the rigatoni pasta according to the package instructions. Drain and set aside.
2. Season the chicken breasts with cajun seasoning, salt, and pepper.
3. In a large skillet, melt the butter over medium heat. Add the seasoned chicken and cook until browned and cooked through.
4. Stir in the minced garlic and dried Italian herbs, cooking for an additional minute.
5. Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken.
6. Add the grated parmesan cheese to the sauce, stirring until melted and well combined.
7. Toss the cooked rigatoni pasta in the cheesy alfredo sauce until fully coated.
8. Serve the Cajun chicken on top of the rigatoni and garnish with additional parmesan cheese and fresh herbs.
Serving Suggestions and Party Ideas:
– Pair this dish with a crisp green salad dressed with balsamic vinaigrette.
– Serve garlic bread on the side for a complete meal.
– For a party, consider setting up a pasta bar with different toppings and sauces for guests to customize their dishes.
Variations and Themed Ideas:
– Substitute shrimp for the chicken for a seafood twist on this classic dish.
– Add diced tomatoes and spinach to the alfredo sauce for extra color and nutrients.
– Create a vegetarian version by omitting the chicken and using vegetable broth instead.
Pro Tips for Success:
– For extra flavor, marinate the chicken in the cajun seasoning for 30 minutes before cooking.
– Use freshly grated parmesan cheese for a richer taste in the alfredo sauce.
– To save time, prep the ingredients ahead of cooking to streamline the process.
FAQ:
Q: Can I use a different type of pasta for this dish?
A: Yes, feel free to substitute rigatoni with your favorite pasta shape.
Q: Is it possible to make the alfredo sauce ahead of time?
A: While it’s best fresh, you can prepare the sauce in advance and reheat it gently before serving.
Q: How spicy is the cajun seasoning in this recipe?
A: The cajun seasoning adds a mild to medium level of spice, but you can adjust the amount to suit your preference.
Q: Can leftovers be stored and reheated?
A: Yes, store any leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
Conclusion
This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken recipe is a delightful combination of flavors that will satisfy your cravings for a hearty and delicious meal. With simple ingredients and easy steps, you can create a gourmet dish that is perfect for both weeknight dinners and special occasions. Give this recipe a try and enjoy a taste of Italy with a Cajun twist!
Quick & Easy: Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken
Servings
4
Prep time
15 minutes
Cooking time
15 minutes
Calories
850 kcal
A mouthwatering dish that combines the richness of cheesy alfredo sauce with the bold flavors of cajun chicken. This recipe features tender cajun chicken atop rigatoni pasta coated in a creamy alfredo sauce with Italian herb flavors.
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Ingredients
- 1 pound rigatoni pasta
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cajun seasoning
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Directions
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- Season the chicken breasts with cajun seasoning, salt, and pepper.
- In a large skillet, melt the butter over medium heat. Add the seasoned chicken and cook until browned and cooked through.
- Stir in the minced garlic and dried Italian herbs, cooking for an additional minute.
- Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken.
- Add the grated parmesan cheese to the sauce, stirring until melted and well combined.
- Toss the cooked rigatoni pasta in the cheesy alfredo sauce until fully coated.
- Serve the Cajun chicken on top of the rigatoni and garnish with additional parmesan cheese and fresh herbs.
Nutrition Facts
Calories:
850
Fat:
50
Carbohydrates:
65
Protein:
35
Sodium:
900
Fiber:
3
Sugar:
5
