Cream cajun chicken pasta ✨🍝 Ingredients Chicken - 2 large boneless, skinless chicken breast, cut in half - 2 tsp olive oil - 2 tsp garlic powder - 2 tsp onion powder - 2 tsp Cajun seasoning - 1 tsp oregano - 1 tsp paprika - 1 tsp cayenne powder (use more or less) - 1 tsp salt - 1/2 tsp tomato chicken bouillon (optional) Pasta - 10 oz rigatoni pasta - 1 1/2 cup heavy cream - 4 tbsp unsalted butter - 1/2 yellow onion, diced - 1/2 red bell pepper, diced - 6 garlic cloves, minced - 2 tbsp tomato paste - 1 cup spinach - 1/2 cup Parmesan cheese, shredded - 1/3 cup mozzarella, shredded - 1 tsp red pepper flakes - 1 tsp cajun seasoning - 1 tsp garlic powder - 1 tsp oregano - 1 tsp cayenne powder - Salt and pepper to taste Garnish - Parmesan cheese - Chopped parsley - Crushed red pepper flakes (optional) Instructions - Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside. - In a large bowl, pat chicken breasts dry, add olive oil and coat both sides with seasonings. - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C). Remove from skillet and let rest for 5 minutes before slicing thinly. - In the same skillet, add a bit more butter. Sauté onions, and bell peppers over medium heat until tender, about 4–5 minutes. Add garlic and cook until fragrant. - Add tomato paste and mix until well combined. - Add heavy cream to the skillet. Stir and bring to a gentle simmer. Add Parmesan cheese, spinach and more seasoning. Stir until smooth and slightly thickened, about 4–5 minutes. - Add the cooked pasta to the sauce and toss to coat. Add sliced chicken on top. - Garnish with chopped parsley, extra Parmesan, and a sprinkle of red pepper flakes if you like it spicy. • • • #pasta #pastarecipe #cajunpasta #Recipe #DinnerIdeas - @thesapor