Creamy Cajun Chicken Pasta
A deliciously creamy Cajun Chicken Pasta that combines bold spices and a rich sauce in one pan, perfect for a quick weeknight dinner.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Chicken breasts are quick to cook and absorb the Cajun seasoning well. You could also use thighs for more flavor.
- 1 tablespoon olive oil For cooking the chicken. Olive oil adds a mild flavor and helps sear the chicken evenly.
- 1 tablespoon Cajun seasoning This is the key to the dish’s bold flavor.
- Salt and pepper to taste Essential for seasoning the chicken.
For the Pasta
- 12 oz penne, fettuccine, or spaghetti Any long or short pasta will work, but penne and fettuccine are great choices for creamy sauces.
- Salt for the pasta water Seasoning the pasta water enhances the flavor of the pasta.
For the Sauce
- 2 tablespoons unsalted butter The butter forms the base of the creamy sauce.
- 4 cloves garlic, minced Fresh garlic brings aromatic depth to the sauce.
- 1 tablespoon Cajun seasoning Adding Cajun seasoning to the sauce intensifies the dish’s flavor profile.
- 1 teaspoon smoked paprika For a smoky flavor.
- 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 a salty, umami depth to the sauce.
- Fresh parsley, chopped (optional) For garnish and added freshness.
- Red pepper flakes For an extra kick of heat.
- Fresh lemon juice A squeeze of lemon brightens the dish.
- Sautéed vegetables Add bell peppers, onions, spinach, or mushrooms for extra flavor.
- Shrimp (optional) Substitute chicken with shrimp for a seafood twist.
Instructions
Preparation
- Pat the chicken dry. Rub with 1 tablespoon Cajun seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat.
- Add chicken and cook for 5–7 minutes per side until done. Let rest for 5 minutes, then slice.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente. Reserve ½ cup pasta water, then drain.
Make the Cajun Cream Sauce
- In the pan, melt 2 tablespoons butter over medium heat. Add 4 minced garlic cloves and cook for 30 seconds.
- Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 1 cup heavy cream and ½ cup chicken broth. Let simmer for 3–5 minutes until slightly thick.
- Stir in ¼ cup grated Parmesan until smooth.
Combine the Pasta, Chicken, and Sauce
- Add drained pasta and sliced chicken to the pan. Toss to coat in the sauce.
- If the sauce is too thick, add a little of the saved pasta water. Finish with a squeeze of fresh lemon, chopped parsley, and red pepper flakes if desired.
Notes
Serve hot in deep plates or bowls. Add a sprinkle of parsley and extra Parmesan on top. A simple green salad and crusty bread pair well. A wedge of lemon on the side brightens each bite.