One-Skillet Cajun Alfredo Rigatoni

By Sprig Originals ✓ · cooked up in Sprig

Three proteins, one pan: andouille renders first and its spiced fat becomes the base for seared chicken, a garlicky Cajun cream, and shrimp that go in at the very last minute so they stay plump. Rigatoni's ridges and hollow tubes trap the sauce better than fettuccine ever could.

Ingredients

• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 3/4 tsp cayenne pepper
• 3/4 tsp freshly ground black pepper

• 12 oz rigatoni
• 1 tbsp olive oil
• 8 oz andouille sausage, sliced 1/4 inch thick on the bias
• 1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
• 12 oz large shrimp (26/30), peeled and deveined, tails off

• 2 tbsp unsalted butter
• 1/2 medium red bell pepper, diced
• 3 stalks celery, thinly sliced
• 1/2 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan
• 1 tsp Louisiana-style hot sauce, plus more to taste
• 3 tbsp chopped fresh parsley
• 2 scallions, thinly sliced

Instructions

1. Stir all the Cajun seasoning ingredients together in a small bowl. You'll have about 3 tablespoons. Toss the shrimp with 1 teaspoon of it and the chicken pieces with 2 teaspoons; reserve the rest for the sauce.
2. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook 1 minute shy of the package's al dente time (usually 11–12 minutes). Reserve 1 1/2 cups pasta water, then drain. Do not rinse.
3. While the water heats, set a 12-inch skillet over medium heat with the olive oil. Add the andouille in a single layer and cook 4–5 minutes, turning once, until deeply browned and the fat has rendered. Transfer the sausage to a plate, leaving the fat in the pan.
4. Raise the heat to medium-high. Add the seasoned chicken in a single layer and cook undisturbed 3 minutes, then stir and cook 2–3 minutes more until browned and just cooked through (165°F). Move it to the plate with the sausage.
5. Reduce the heat to medium. Add the butter, bell pepper, celery, and onion to the drippings and cook 5–6 minutes, scraping up the browned bits, until softened. Add the garlic and the remaining Cajun seasoning and cook 45 seconds until fragrant.
6. Pour in the wine and simmer 2 minutes, scraping the pan, until nearly evaporated. Add the heavy cream, bring to a bare simmer, and cook 3–4 minutes until slightly thickened and it coats a spoon.
7. Reduce the heat to low and whisk in the Parmesan a handful at a time until smooth. Stir in the hot sauce. Do not let the sauce boil once the cheese is in, or it can break.
8. Add the drained rigatoni along with 1/2 cup pasta water and toss 1–2 minutes until every tube is coated, adding more pasta water a splash at a time to keep the sauce fluid.
9. Nestle the shrimp into the hot pasta, cover, and cook over low heat 2–3 minutes, stirring once, just until they turn opaque and curl into a loose C. Return the sausage and chicken to the pan and toss 30 seconds to reheat.
10. Off the heat, stir in the parsley and scallions. Taste and adjust with salt, hot sauce, and a final splash of pasta water. Serve immediately in warm bowls with extra Parmesan.

Chef's tips

Nutrition (per serving, estimated)

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