Description
This Easy Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender Cajun-spiced chicken breasts served over perfectly cooked pasta tossed in a rich, creamy Parmesan sauce with hints of garlic and smoky paprika. It’s an ideal weeknight dinner that balances spicy heat with creamy goodness.
Ingredients
Scale
For the Cajun Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp olive oil (for cooking)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional for extra smoky flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pasta:
- 8 oz fettuccine or penne pasta (or pasta of your choice)
- 2 tbsp butter
- 1 tbsp olive oil (for the sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup chicken broth (or more for desired consistency)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water. Set aside.
- Prepare the Cajun Chicken: While the pasta cooks, season the chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside to rest. Once rested, slice it into thin strips.
- Make the Creamy Cajun Sauce: In the same skillet, add 2 tbsp butter and 1 tbsp olive oil over medium heat. Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese and cook until the sauce is smooth and creamy. If the sauce gets too thick, add a little of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
- Combine Everything: Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly. Gently fold in the sliced Cajun chicken. If the sauce is too thick, add a little more chicken broth or pasta water to reach your desired consistency.
- Serve: Plate the pasta, and garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!
Notes
- Customizations: Feel free to add veggies like bell peppers, spinach, or mushrooms for extra flavor and texture.
- Homemade Cajun Seasoning: If you prefer to make your own seasoning, mix together 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- Spicy Option: If you like your pasta spicier, you can increase the cayenne pepper or add a bit of hot sauce to the sauce.
- This dish can be made lighter by using half-and-half instead of heavy cream.
