Ingredients 🥘
1 pound rigatoni pasta
1.5 pounds chicken breast, cut into 1-inch pieces
3 tablespoons Cajun seasoning
2 tablespoons honey
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 teaspoon red pepper flakes
Salt and black pepper to taste
1/2 cup pasta water (reserved)
Directions 📝
Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water.
Season chicken pieces with 2 tablespoons Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and slightly charred, 5-7 minutes. Remove and set aside.
In the same skillet, melt butter. Add garlic and cook until fragrant, 1 minute.
Add remaining Cajun seasoning, heavy cream, chicken broth, and sun-dried tomatoes. Simmer for 3-4 minutes.
Stir in honey and Parmesan cheese until sauce thickens slightly.
Return chicken to skillet, add cooked pasta and toss to coat. Add pasta water if needed for desired consistency.
Season with salt, pepper, and red pepper flakes to taste.
Garnish with fresh parsley before serving.
Prep Time ⏲️: 15 minutes
Cook Time 🍳: 25 minutes
Total Time ⌛: 40 minutes
Servings 🍽️: 6
Calories 🔥: 650 per serving
