Creamy Cajun Chicken Pasta
A delightful dish blending bold Cajun flavors with a creamy texture, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Thighs can be used for more flavor.
- 1 tablespoon olive oil For cooking the chicken.
- 2 tablespoons Cajun seasoning Key to the dish's bold flavor.
- 12 oz penne, fettuccine, or spaghetti Any pasta works; penne/fettuccine are great for creamy sauces.
- 1 cup heavy cream Makes the sauce velvety and rich.
- ½ cup chicken broth Adds a savory base to the sauce.
- ¼ cup grated Parmesan cheese Adds salty, umami depth.
- 4 cloves garlic, minced Brings aromatic depth.
- 1 teaspoon smoked paprika Complementary smoky flavor.
- 2 tablespoons unsalted butter Forms the base of the creamy sauce.
- Sautéed vegetables optional bell peppers, onions, spinach, or mushrooms For extra flavor and nutrition.
Instructions
Preparation
- Season the chicken breasts generously with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and set aside.
- In a large pot, bring water to a boil and add salt. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
Make the Cajun Cream Sauce
- In the same skillet, melt the butter and add minced garlic, cooking for about 1 minute until fragrant.
- Stir in the Cajun seasoning and smoked paprika, then pour in the heavy cream and chicken broth, stirring to combine.
- Bring the sauce to a simmer and let it thicken for about 3-4 minutes. Add the Parmesan cheese and mix until melted and creamy.
Combine the Pasta, Chicken, and Sauce
- Slice the cooked chicken and add it to the sauce, along with the cooked pasta. Toss everything together, adding some reserved pasta water if needed to achieve the desired consistency.
- Finish with a squeeze of fresh lemon juice and garnish with chopped parsley and red pepper flakes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if necessary.