Cajun Chicken & Creamy Lemon Alfredo

This ultra juicy chicken has a flavorful seared crust - rich with spice - and served alongside a creamy citrusy alfredo sauce with rigatoni pasta.

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Keyword: chicken, cozy meals, dinner, meals, pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Start by washing your chicken and pat dry. Chicken breast or thighs are fine here.
Score each piece of chicken with a sharp knife creating diagonal lines, making sure not to slice all the way through.
Season your chicken generously using paprika, onion powder, garlic powder, oregano, mustard powder, cayenne pepper, white pepper and kosher salt. Or, use any other spices you enjoy. The key is for the chicken to be well seasoned so a crust is formed when it's cooking. Traditionally, Cajun-style chicken is almost black on the outside and has a deep rich spicy flavor.
Sear chicken on medium high heat in olive oil. A golden crust should form. Cook until internal temperature is 165F. Remove from heat and set aside to rest.
Boil your pasta until al dente (I like rigatoni). Strain and add some olive oil so it doesn't stick together. Set aside until the sauce is done.
In a large sauce pan, add your butter and flour. Slowly add in milk and whisk frequently until a thick sauce has formed. Add your parmesan cheese.
Season your sauce with salt and pepper. Add a squeeze of fresh lemon juice for brightness and to cut the richness of the sauce.
Add your cooked pasta to the sauce.
Slice your chicken and place on top of your pasta. Serve with extra lemon slices.