Ingredients

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Chicken:

1.5-2lbs of chicken thighs

3 tsp olive oil

3 tsp garlic powder

3 tsp Onion Powder

3 tsp Cajun seasoning

1.5 tsp oregano

1.5 tsp paprika

1.5 tsp cayenne powder (use more or less)

1.5 tsp Salt

¾ tsp tomato chicken bouillon (optional)

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Pasta:

14 oz rigatoni pasta

2¼ cup heavy cream

6 Tbsp unsalted butter

¾ yellow onion, diced

¾ red bell pepper, diced

9 garlic cloves, minced

3 tosp tomato paste

1.5 cup Spinach

¾ cup parmesan cheese, shredded

½ cup mozzarella, shredded

1.5 tsp red pepper flakes

1.5 tsp cajun seasoning

1.5 tsp garlic powder

1.5 tsp oregano

1.5 tsp cayenne powder

Salt and pepper to taste

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Garnish:

Parmesan cheese

Chopped parsley

Crushed red pepper flakes (optional)

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*Makes about 4-5 servings

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.

2. In a large bowl, pat chicken breasts dry, add olive oil and coat both sides with seasonings.

3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C). Remove from skillet and let rest for 5 minutes before slicing thinly.

4. In the same skillet, add a bit more butter. Sauté onions, and bell peppers over medium heat until tender, about 4-5 minutes. Add garlic and cook until fragrant.

5. Add tomato paste and mix until well combined.

6. Add heavy cream to the skillet. Stir and bring to a gentle simmer. Add Parmesan cheese, spinach and more seasoning. Stir until smooth and slightly thickened, about 4-5 minutes.

7. Add the cooked pasta to the sauce and toss to coat.

8. Add sliced chicken on top.

9. Garnish with chopped parsley, extra Parmesan, and a sprinkle of red pepper flakes if you like it spicy.