Description
Creamy Cajun Chicken Pasta
A rich, spicy, and creamy pasta dish with perfectly seasoned Cajun chicken!
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1 tbsp olive oil
For the Pasta:
8 oz linguine or fettuccine
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Cajun seasoning
1/4 tsp red pepper flakes (optional)
2 tbsp chopped parsley
Instructions:
Season & Cook the Chicken:
Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, and salt.
Heat olive oil in a pan over medium-high heat.
Cook for 5-6 minutes per side until golden brown and fully cooked.
Remove from the pan and slice into strips.
Cook the Pasta:
Boil water and cook pasta according to package instructions until al dente.
Drain and set aside.
Make the Creamy Sauce:
In the same pan, melt butter and add garlic. Sauté for 30 seconds.
Pour in chicken broth and heavy cream, stirring well.
Add Cajun seasoning, red pepper flakes (if using), and Parmesan cheese. Stir until smooth.
Simmer for 2-3 minutes until the sauce thickens.
Combine Everything:
Toss the cooked pasta into the sauce, mixing well to coat.
Top with sliced Cajun chicken.
Garnish & Serve:
Sprinkle with fresh parsley and extra Parmesan.
Serve hot and enjoy the spicy, creamy goodness!
Pro Tip:
Want more heat? Add extra Cajun seasoning or a dash of hot sauce!
For a smoky twist, try blackened chicken by cooking on high heat for a slightly charred crust.
This Creamy Cajun Chicken Pasta is perfect for spice lovers!
Step-by-Step Guide
1. Prepare the Chicken: Pat the chicken breasts dry. In a small bowl, combine 1 tbsp Cajun seasoning, garlic powder, smoked paprika, and salt. Rub this mixture evenly onto all sides of the chicken.
2. Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook undisturbed for 5-6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board to rest, then slice.
3. Boil the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package directions. Reserve 1/4 cup of pasta water before draining.
4. Build the Sauce: In the same skillet used for chicken (do not clean it), melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
5. Finish the Sauce: Stir in heavy cream, 1 tsp Cajun seasoning, and red pepper flakes. Bring to a gentle simmer. Whisk in grated Parmesan cheese until melted and the sauce thickens slightly, about 3 minutes.
6. Combine: Add the drained pasta to the skillet with the sauce. Toss thoroughly, adding a splash of reserved pasta water if needed to loosen the sauce. Fold in the sliced chicken or arrange it on top.
Serving Suggestions
Serve this rich pasta immediately for the best texture. A crisp, cool side salad with a light vinaigrette perfectly balances the dish’s creaminess and spice. Garlic bread is ideal for soaking up any extra sauce. For a complete meal, add a simple side of roasted green beans or asparagus.
How-to Summary
Season and pan-sear chicken breasts. Boil pasta until al dente. In the same pan, create a creamy sauce with garlic, broth, cream, cheese, and Cajun seasoning. Toss the pasta in the sauce, top with sliced chicken, and garnish with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will add more flavor and remain juicy. Adjust cooking time as needed, as thighs may take slightly longer to cook through.
How can I make this dish less spicy? Omit the red pepper flakes and use a mild Cajun seasoning blend. You can also reduce the amount of Cajun seasoning in the sauce by half.
What’s a good substitute for heavy cream? For a lighter option, half-and-half can work, but the sauce will be thinner. Simmer it longer to reduce. Full-fat coconut milk is a great dairy-free alternative.
Can I prepare this ahead of time? The sauce and chicken can be made ahead and stored separately for 1-2 days. Reheat gently, adding a little broth or cream to refresh the sauce’s consistency before combining with freshly cooked pasta.
Why is my sauce grainy or separating? This can happen if the heat is too high when adding the cheese, causing it to break. Always use low to medium heat when incorporating Parmesan and stir constantly until just melted.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it from the pan at 165°F.
- Using Pre-Grated Parmesan: These products contain anti-caking agents that prevent smooth melting. Always grate fresh Parmesan cheese from a block.
- Skipping the Pasta Water: The starchy reserved water is key for helping the creamy sauce adhere to the pasta perfectly.
- Crowding the Pan: When cooking the chicken, ensure the skillet isn’t overcrowded to get a proper sear instead of steaming the meat.
Conclusion
This Creamy Cajun Chicken Pasta is a restaurant-quality dish that’s deceptively simple to make at home. The combination of spicy, well-seasoned chicken and a luxuriously creamy Parmesan sauce guarantees a satisfying meal. By following the step-by-step guide and avoiding common pitfalls, you can master this flavorful recipe. It’s a versatile crowd-pleaser perfect for a weeknight dinner or a special occasion.