Description
Creamy Cajun Chicken Pasta is a quick, flavorful main-course dish featuring seared Cajun-spiced chicken, tender pasta, and a rich, velvety sauce with garlic, parmesan, and a hint of smoky paprika. This recipe comes together in just 30 minutes for a satisfying weeknight meal, and can be easily adapted with vegetables or made spicier to suit your taste.
Ingredients
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
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Optional Garnishes and Variations:
- Red pepper flakes
- Fresh lemon juice
- Sautéed vegetables (bell peppers, onions, spinach, or mushrooms)
- Shrimp (substitute for chicken)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken and let it rest for a few minutes before slicing into strips or bite-sized pieces.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve about 1 cup of pasta water before draining to use for adjusting sauce consistency if needed. Drain and set aside, optionally tossing with a splash of olive oil to prevent sticking.
- Make the Cajun Cream Sauce: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika, blooming the spices for a minute. Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to combine and bring to a simmer. Let it thicken for 4–5 minutes, then add ¼ cup grated Parmesan cheese, stirring until smooth and creamy. Taste and adjust seasonings as desired.
- Combine Pasta, Chicken, and Sauce: Add cooked pasta to the skillet with the creamy sauce, tossing to fully coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Return sliced chicken to the skillet and gently mix to evenly distribute. Remove from heat and garnish with fresh parsley and extra Parmesan, plus optional toppings like red pepper flakes or a squeeze of lemon juice. Serve hot.
Notes
- Use chicken thighs for extra flavor and juiciness if you prefer.
- Substitute shrimp for chicken for a seafood twist—reduce cooking time as shrimp cooks quickly.
- Add sautéed bell peppers, spinach, or mushrooms for a veggie boost.
- Reserve extra pasta water to adjust sauce consistency as needed.
- Feel free to increase Cajun seasoning or add red pepper flakes for a spicier kick.
- This dish can easily be made gluten free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American (Cajun-inspired)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg
