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–+ servings
Plate of creamy Cajun Chicken Pasta garnished with herbs

Creamy Cajun Chicken Pasta

A delightful dish that combines the bold, spicy flavors of Cajun cuisine with creamy pasta, perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Patted dry for optimal browning.
  • 1 tablespoon olive oil For searing the chicken.
  • 2 tablespoons Cajun seasoning 1 tablespoon for chicken, 1 tablespoon for sauce.
  • to taste Salt and black pepper Adjust according to taste.
For the Pasta
  • 12 oz penne, fettuccine, or spaghetti Your choice of pasta shape.
  • to taste Salt for the pasta water Adds flavor to the pasta.
For the Sauce
  • 2 tablespoons unsalted butter Used to sauté the garlic.
  • 4 cloves garlic, minced Aromatic base for the sauce.
  • 1 teaspoon smoked paprika Adds depth to the flavor.
  • 1 cup heavy cream Creates the creamy base for the sauce.
  • ½ cup chicken broth Enhances the sauce flavor.
  • ¼ cup grated Parmesan cheese For flavor and thickening the sauce.
For Garnish and Optional Ingredients
  • Fresh parsley, chopped Fresh parsley, chopped For garnishing.
  • to taste Red pepper flakes Add heat at the table.
  • to taste Fresh lemon juice For brightening the dish.
  • Optional Sautéed vegetables like bell pepper and onion or cooked shrimp For variations.

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Add the chicken and sear for 6 to 7 minutes on each side, or until an instant-read thermometer reads 165°F. Remove chicken from the skillet and let it rest on a plate.
Cooking Pasta
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
  2. Reserve ½ cup of pasta water, then drain the rest.
Making the Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 to 45 seconds until fragrant.
  2. Stir in the remaining tablespoon of Cajun seasoning and the smoked paprika. Cook for 15 to 20 seconds to bloom the spices.
  3. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
  4. Add Parmesan cheese, stirring until melted and the sauce thickens slightly. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
Combining Ingredients
  1. Slice the rested chicken into strips. Return it to the skillet along with the drained pasta. Toss everything together until evenly coated and heated through.
  2. Taste the dish and adjust the seasoning with salt, pepper, or additional Cajun seasoning as desired. Finish with a squeeze of lemon juice for brightness if desired.
Serving
  1. Plate the pasta in shallow bowls, garnishing with chopped parsley and optional red pepper flakes. Serve with garlic bread and a crisp salad for contrast.

Nutrition

Serving: 1Calories: 650kcalCarbohydrates: 72gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 900mgFiber: 3gSugar: 2g

Notes

To store leftovers, keep in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to revive the sauce’s consistency. This dish can be frozen, but the cream sauce may alter in texture.

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