Description
Creamy Cajun Chicken Pasta is a bold and flavor-packed dinner featuring tender chicken breasts seasoned with Cajun spices, combined with perfectly cooked pasta and enveloped in a rich, creamy sauce made with garlic, smoked paprika, heavy cream, and Parmesan. This dish offers a perfect balance of spice, creaminess, and smoky depth, ideal for a quick and satisfying meal.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
For the Pasta:
- 12 oz penne, fettuccine, or spaghetti
- Salt, for the pasta water
For the Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Optional Garnishes and Variations:
- Red pepper flakes
- Fresh lemon juice
- Sautéed vegetables like bell peppers, onions, spinach, or mushrooms
- Shrimp (as a substitute for chicken)
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning on both sides to ensure deep flavor penetration.
- Cook the Chicken: Heat a large skillet over medium-high heat and add olive oil. Once hot, add the chicken breasts and sear for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and let rest.
- Slice the Chicken: After resting, slice the chicken into strips or bite-sized pieces and set aside.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions (8-10 minutes) until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of pasta water. Drain pasta and toss lightly with olive oil to prevent sticking.
- Sauté the Garlic: In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, avoiding burning.
- Add Spices: Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika, cooking for 1 minute to bloom the spices in the butter.
- Add Cream and Broth: Pour in 1 cup heavy cream and ½ cup chicken broth. Stir well and simmer for 4-5 minutes until the sauce thickens slightly.
- Incorporate Parmesan: Stir ¼ cup grated Parmesan into the sauce until melted and smooth. Adjust seasoning with salt, pepper, or additional Cajun seasoning to taste.
- Combine Pasta and Sauce: Add cooked pasta to the sauce and toss to coat evenly. Use reserved pasta water to thin the sauce if needed.
- Add Chicken: Return sliced chicken to the skillet and toss everything together until well combined.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Optionally add extra Parmesan cheese or a sprinkle of red pepper flakes and a squeeze of fresh lemon juice to brighten flavors.
Notes
- You can substitute chicken breasts with chicken thighs for a more flavorful, juicier option.
- Use penne or fettuccine pasta for the best sauce adherence, but spaghetti works well too.
- Reserve pasta water before draining; it’s crucial for adjusting sauce consistency.
- Adjust Cajun seasoning and red pepper flakes according to your heat preference.
- Add sautéed vegetables or substitute shrimp for chicken to vary the dish.
- Let chicken rest after cooking to retain juices and make slicing easier.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
