Cajun Chicken Pasta: An Easy, Creamy 30-Minute Family Dinner
Ingredients
- 340 g 12 oz penne pasta
- 2 boneless skinless chicken breasts (about 500 g)
- 2 tbsp Cajun seasoning divided (or 1 batch homemade, see Notes)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 red bell pepper sliced
- 1 small onion diced
- 3 garlic cloves minced
- 1/2 cup 120 ml chicken broth
- 1 cup 240 ml heavy cream
- 1/2 cup grated Parmesan
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp chopped fresh parsley
Instructions
- Cook the penne in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the chicken dry, slice each breast in half horizontally, and rub with 1 tbsp Cajun seasoning and the salt.
- Heat the olive oil in a large skillet over medium-high. Cook the chicken 5–6 minutes per side until cooked through. Rest 5 minutes, then slice.
- Lower the heat to medium. Melt the butter, then cook the onion and bell pepper until soft. Add the garlic for the last minute.
- Pour in the broth and scrape up the browned bits. Stir in the cream, remaining Cajun seasoning, and smoked paprika. Simmer 3–4 minutes.
- Turn off the heat and stir in the Parmesan. Loosen with pasta water if needed.
- Toss in the pasta and chicken, taste for seasoning, and top with parsley.
Notes
- Homemade Cajun seasoning (for 500 g chicken):
- 2 tsp paprika, 1 tsp each garlic powder, onion powder, black pepper, cayenne, dried oregano, dried thyme, and dried basil, plus 1 tsp salt or to taste. Use half on the chicken and half in the sauce, and skip the separate 1/2 tsp salt.
- Store-bought blends vary in salt, so taste before adding more.
- For milder heat, halve the cayenne in the homemade blend.
- For a lighter sauce, replace half the cream with milk plus 1 tbsp cream cheese.