Cajun Chicken with Creamy Rigatoni in Smoky Garlic Cheese Sauce
Ingredients:
11 oz rigatoni pasta
1 lb boneless skinless chicken thighs, cut into thick strips
1½ tbsp avocado oil
4½ tbsp butter, divided
1 small yellow onion, very finely minced
1 whole head roasted garlic, cloves mashed
1¾ tsp Cajun seasoning
½ tsp smoked paprika
¼ tsp ground oregano
Salt and cracked black pepper, to taste
1½ tbsp all-purpose flour
1¾ cups chicken broth
¾ cup heavy cream
½ cup evaporated milk
½ cup shredded smoked Gouda cheese
½ cup shredded mozzarella cheese
⅓ cup finely grated Parmesan cheese
2 tbsp crème fraîche or sour cream
Chopped parsley or green onions (for finish)
Directions:
1. Heat the avocado oil in a large, wide skillet over medium-high heat until very hot. Season the chicken with Cajun seasoning, smoked paprika, oregano, salt, and black pepper. Add to the skillet and cook undisturbed until a dark, blackened crust forms, then flip and finish cooking until juicy. Remove the chicken and set aside.
2. Reduce the heat to medium and melt 3 tablespoons of butter in the same skillet. Add the minced onion and cook slowly until soft and lightly golden.
3. Stir in the mashed roasted garlic and cook briefly until fragrant and creamy.
4. Sprinkle in the flour and stir constantly for about 1 minute to create a smooth paste.
5. Slowly pour in the chicken broth while stirring, then add the heavy cream and evaporated milk. Let the sauce simmer until thick, smooth, and glossy.
6. Lower the heat and stir in the crème fraîche until fully blended.
7. Add the smoked Gouda, mozzarella, and Parmesan gradually, stirring until the sauce becomes very thick, rich, and cheese-forwardwith a slight smoky depth.
8. Add the dry rigatoni directly into the skillet, pressing it gently into the sauce. Cover and simmer, stirring occasionally, until the rigatoni is tender and heavily coated.
9. Return the blackened chicken to the skillet along with the remaining butter. Fold everything together gently so the chicken stays bold and the pasta stays creamy.
10. Remove from heat, finish with parsley or green onions, and serve straight from the skillet.
Cooking Time:35 minutes
Servings:4
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