This creamy Cajun chicken pasta combines tender, heavily-spiced chicken breasts with a roasted garlic alfredo sauce and caramelized peppers and onions, all tossed with rigatoni for a satisfying 30-minute weeknight meal.
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In a large skillet over medium-high heat, add the sliced onion and red bell pepper.
Season the vegetables with salt and all-purpose seasoning. Add a splash of water to help them steam and sauté until tender-crisp.
While the vegetables cook, prepare the chicken. Butterfly the chicken breasts to create four thinner cutlets.
Place the chicken cutlets under plastic wrap and pound them to an even thickness with a meat tenderizer.
Season the chicken generously on both sides with about 2 tablespoons of the Cajun seasoning.
Bring a large pot of water to a boil. Add the pasta and 1 tablespoon of salt. Cook according to package directions until al dente.
Once the vegetables are cooked, remove them from the skillet and set aside.
Add olive oil to the same skillet. Once hot, add the seasoned chicken cutlets.
Cook the chicken for 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
Remove the cooked chicken from the pan, let it rest for a few minutes, then slice it into strips.
Drain the cooked pasta and return it to the pot.
Pour the jar of roasted garlic alfredo sauce over the pasta and stir to combine.
To serve, spoon the creamy pasta into a bowl. Sprinkle with the remaining Cajun seasoning.
Top with the sautéed peppers and onions, followed by the sliced Cajun chicken.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of heavy cream or milk to restore sauce consistency.
Yes, but thaw it completely first. Frozen chicken will cook unevenly and may not absorb the Cajun seasoning properly.
Make a substitute by mixing paprika, garlic powder, cayenne, oregano, thyme, and black pepper in equal parts.
Slice the thickest piece open—it should have no pink inside. Internal temperature should reach 165°F (74°C).
Cook everything separately and store in airtight containers for up to 3 days. Reheat gently over low heat with a splash of cream or milk to loosen the sauce.
Rigatoni holds the creamy sauce well, but penne, fettuccine, or linguine work equally well.
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