This bold and creamy dish combines spicy Cajun-seasoned chicken with rich Alfredo-coated rigatoni. It’s a perfect balance of heat and creaminess, making it a satisfying and flavorful meal for any occasion.
Ingredients
12 oz rigatoni pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
1 cup heavy cream
1/2 cup whole milk
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 cup fresh spinach (optional)
1 tablespoon chopped parsley
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