Creamy Cajun Chicken Pasta

Ingredients

• 2 Boneless, skinless chicken breast (Large; cut into bite-sized strips or leave whole and slice after cooking)
• 350 g Pasta (Penne, fettuccine, or rigatoni)
• 2 tbsp Olive oil (For searing the chicken)
• 1 tbsp Butter (For searing the chicken)
• 1 tsp Paprika (Smoked or sweet)
• 1 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (Adjust according to heat preference)
• Salt and black pepper (To taste; use in the Cajun seasoning and as needed for the sauce)
• 2 tbsp Butter (For the sauce)
• 3 Garlic (Cloves, minced)
• 360 ml Heavy cream (Cooking cream)
• 1 cup Parmesan cheese (Freshly grated; reserve extra for serving if desired)
• 60 ml Chicken broth (Optional; use to thin the sauce if needed)
• 2 tbsp Fresh parsley (Chopped, for garnish)
• Water (For boiling the pasta; generously salt the cooking water. Reserve about 1/2 cup starchy water before draining.)

Steps

1. 1

   Pat the chicken breasts dry with paper towels. If using whole breasts, leave them whole for searing; otherwise cut them into bite-sized strips.

2. 2

   In a small bowl, mix the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper to make the Cajun seasoning blend.

3. 3

   Coat the chicken thoroughly on all sides with the seasoning blend, pressing the spices gently so they adhere.

4. 4

   Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

5. 5

   Add the seasoned chicken to the skillet and sear for 5 to 7 minutes on each side, until deeply golden brown and cooked through. The internal temperature should reach 74°C / 165°F.

6. 6

   Remove the chicken from the skillet and let it rest on a cutting board for a few minutes. Slice it into strips if it was cooked whole. Leave the browned bits in the skillet.

7. 7

   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

8. 8

   Before draining the pasta, scoop out about 1/2 cup of the starchy cooking water and set it aside. Drain the remaining water.

9. 9

   In the same skillet used for the chicken, melt the remaining 2 tablespoons of butter over medium heat.

10. 10

    Add the minced garlic and sauté for about 30 to 60 seconds, until fragrant. Do not let the garlic burn.

11. 11

    Pour in the heavy cream and the optional chicken broth, if using. Scrape the browned bits from the bottom of the skillet with a wooden spoon, then bring the mixture to a gentle simmer.

12. 12

    Reduce the heat to low. Gradually stir in the freshly grated Parmesan, whisking continuously until the cheese has melted and the sauce is smooth, velvety, and thickened.

13. 13

    Taste the sauce and add a pinch of additional salt or black pepper if needed.

14. 14

    Add the drained pasta directly to the warm Cajun cream sauce and toss until every piece is coated.

15. 15

    If the sauce is too thick, add a small splash of the reserved pasta water and toss until the desired consistency is reached.

16. 16

    Place the sliced Cajun chicken on top of the pasta. Garnish with chopped parsley and, if desired, extra grated Parmesan or a light pinch of paprika for color. Serve hot.

Notes

The chicken broth is optional and is used to thin the sauce. Reserve the starchy pasta water before draining so it can loosen the sauce as needed. The source does not provide storage or reheating instructions.

Nutrition per serving

• main
• pasta
• chicken
• Cajun
• creamy
• weeknight dinner
• skillet
• comfort food