Make rich, restaurant-style Cajun Chicken Pasta quickly. This recipe delivers bold flavor and a luscious cream sauce in under 30 minutes for an easy weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American (Cajun)
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Cajun seasoning blend
1 tablespoon butter
2 cloves garlic, minced
1/2 cup chicken broth
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
8 ounces fettuccine or penne pasta
1/4 cup chopped fresh parsley, for garnish
Instructions
Cook the pasta according to package directions until al dente. Drain and set aside.
Season the chicken pieces with salt, pepper, and 1 tablespoon of the Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the Parmesan cheese until the sauce is smooth. Taste and add more salt or seasoning if needed.
Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the spicy cream sauce.
Serve immediately, garnished with fresh parsley.
Notes
For a spicier sauce, add 1/4 teaspoon of cayenne pepper with the Cajun seasoning.
You can substitute shrimp for chicken for a Cajun Shrimp Pasta variation.
To make this a one-pot meal, cook the pasta directly in the broth and cream mixture, adding extra liquid as needed until the pasta is tender.