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Creamy Cajun Chicken Pasta: Divine 1 Hour Meal

Creamy Cajun Chicken Pasta
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A quick and flavorful Creamy Cajun Chicken Pasta recipe featuring tender chicken seasoned with authentic Cajun spices, enveloped in a velvety cream sauce with al dente pasta. A comforting and satisfying meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces or thinly sliced
  • 2 tablespoons olive oil, divided
  • 2–3 tablespoons Cajun seasoning (adjust to your spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb fettuccine, linguine, or penne pasta
  • 1 tablespoon olive oil (for pasta water)
  • 1 teaspoon salt (for pasta water)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 4–5 cloves garlic, minced
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 cup heavy cream (or whipping cream)
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup sun-dried tomatoes, packed in oil, drained and thinly sliced (optional)
  • 1/4 cup fresh parsley, chopped, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Reserved pasta water (about 1/2 cup)

Instructions

  1. Prepare the chicken: Pat chicken pieces dry, cut into uniform pieces, toss with 1 tablespoon olive oil, Cajun seasoning, salt, and pepper. Set aside.
  2. Chop vegetables: Finely dice onion and bell peppers. Mince garlic. Drain and slice sun-dried tomatoes if using.
  3. Measure liquids and cheese: Measure out chicken broth and heavy cream. Grate Parmesan cheese. Chop parsley.
  4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and tent with foil.
  5. Sauté aromatics: Reduce heat to medium. Add butter to the skillet. Add diced onion and bell peppers. Sauté for 5-7 minutes until softened.
  6. Add garlic and deglaze: Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape the bottom of the pan to release browned bits. Simmer for 1-2 minutes.
  7. Introduce cream and seasonings: Reduce heat to low. Pour in heavy cream. Add dried oregano, red pepper flakes (if using), and sun-dried tomatoes. Simmer gently for 5-7 minutes until slightly thickened.
  8. Stir in Parmesan: Remove skillet from heat. Gradually add Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
  9. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  10. Combine pasta and chicken with sauce: Return sauce to low heat. Add cooked pasta and seared chicken to the skillet. Toss to coat.
  11. Adjust consistency and finish: If the sauce is too thick, add reserved pasta water until desired consistency. Stir in chopped parsley. Adjust seasoning.
  12. Serve immediately: Transfer pasta to serving bowls. Garnish with extra Parmesan and parsley.

Notes

  • For a juicier result, consider using chicken thighs.
  • Patting the chicken dry is crucial for achieving a good sear.
  • Don’t overcrowd the pan when searing chicken; cook in batches if necessary.
  • The browned bits left in the pan after searing chicken are flavor gold.
  • Freshly grated Parmesan cheese melts better and has superior flavor.
  • Do not boil the sauce vigorously after adding heavy cream, as it can separate.
  • The reserved pasta water is key to achieving a silky sauce consistency.
  • Adjust spice level to your preference.

Nutrition

Find it online: https://tastysizzle.com/creamy-cajun-chicken-pasta/

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