Creamy Cajun Chicken Pasta
A creamy, spice-forward pasta that pairs tender, seasoned chicken with a velvety Cajun cream sauce, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: High Protein
Ingredients
- 8 oz penne or fettuccine pasta
- 2 chicken breasts
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped
- 1 lemon, squeezed
Instructions
- Bring a large pot of water to a rolling boil. Salt it generously. Cook pasta 1–2 minutes less than package directions for al dente. Reserve ¾–1 cup pasta water before draining.
- Pat the chicken dry, rub both sides with Cajun seasoning, a pinch of pepper, and a little oil. Heat olive oil in a skillet over medium-high heat. Sear the breasts 4–6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Remove and let rest 5 minutes; slice against the grain.
- Lower the heat to medium. Add butter to the skillet and melt. Add minced garlic and cook for 30–45 seconds until fragrant. Stir in Cajun seasoning and smoked paprika; cook for 10–15 seconds.
- Pour in chicken broth and heavy cream. Simmer for 3–5 minutes until the sauce thickens slightly.
- Whisk in grated Parmesan until smooth. Add cooked pasta and toss, adding reserved pasta water as needed to loosen the sauce. Return sliced chicken to the pan and heat through for 1–2 minutes.
- Finish with a squeeze of fresh lemon juice, chopped parsley, and optional red pepper flakes to taste. Taste and adjust seasoning before serving.
Notes
For a gluten-free option, use rice or lentil pasta. For a dairy-free version, swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.