Ingredients
Method
Preparation
- Pat the chicken dry with paper towels, then rub both sides with 1 tablespoon Cajun seasoning, along with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until they are golden and cooked through.
- Transfer the chicken to a cutting board to rest, then slice thinly.
Cooking Pasta
- In a large pot, bring salted water to a rolling boil.
- Add the pasta and cook according to package instructions until just al dente. Reserve 1/2 cup of the pasta cooking water before draining the rest.
Make Cajun Cream Sauce
- In the same skillet used for the chicken, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant.
- Stir in 1 tablespoon Cajun seasoning and the smoked paprika.
- Pour in the chicken broth, scraping any brown bits from the pan, and allow it to reduce slightly.
- Add the heavy cream, letting it simmer gently for 3 to 4 minutes until the sauce thickens.
Combine Everything
- Lower the heat and stir in the grated Parmesan cheese until it melts.
- Add the drained pasta and sliced chicken to the skillet, tossing gently to coat everything in the creamy sauce.
- If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Finish off the dish with a squeeze of fresh lemon juice, chopped parsley, and red pepper flakes for an extra kick, if desired.
- Adjust salt and pepper to taste before serving.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm in a skillet over low heat, adding a splash of chicken broth or cream if necessary to restore the creamy texture. You can freeze the pasta for up to a month; thaw in the refrigerator overnight before reheating.