Cajun Chicken Pasta
A comforting and flavorful dish featuring tender chicken, creamy sauce, and perfectly cooked pasta, all infused with Cajun spices, making it a family favorite for any occasion.
Ingredients
Pasta and Protein
- 12 oz pasta (penne or fettuccine) The backbone of your dish; opt for whole wheat for a healthier version.
- 2 pieces chicken breasts Boneless and skinless, providing lean protein; substitute with shrimp for a seafood twist.
Sauce Base
- 2 tablespoons Cajun seasoning A blend of spices that brings it all together; feel free to make your own mix for an extra personal touch.
- 1 tablespoon olive oil For sautéing; avocado oil is a great alternative.
- 1 piece bell pepper (red or yellow) Adds sweetness and a pop of color; swap with zucchini for a veggie-forward option.
- 1 piece onion Provides depth; shallots can also work beautifully.
- 4 cloves garlic Fresh is best; you can settle for minced if time is tight.
- 1 cup heavy cream Gives that luxurious creaminess; Greek yogurt serves as a healthier swap if preferred.
- 1 cup chicken broth For a savory base; vegetable broth is suitable for a meat-free dish.
- to taste salt and pepper Consider smoked salt for an extra layer of flavor.
- to taste fresh parsley A vibrant garnish that brightens the dish; basil or chives also work well.
Instructions
Preparation
- Begin by cooking the pasta according to package directions until al dente. Drain and set aside, remembering to reserve a cup of pasta water for later.
- While the pasta cooks, slit your chicken breasts in half to create thinner cutlets. Season with Cajun seasoning, salt, and pepper.
Cooking
- In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken and sauté for about 5-7 minutes per side, or until golden and cooked through. Remove from the pan and let rest for a moment.
- In the same skillet, toss in the onion and bell pepper, cooking until they soften (about 3-4 minutes).
- Add minced garlic and cook for another minute, stirring frequently.
- Pour in the heavy cream and chicken broth, stirring to combine. Reduce the heat to low and allow the sauce to bubble gently and thicken a bit—about 3-5 minutes.
- Slice the cooked chicken into strips and return it to the pan along with the cooked pasta. If the sauce seems too thick, gradually add in some reserved pasta water until you achieve your desired consistency.
- Taste and adjust seasoning, adding more Cajun seasoning if you’re feeling extra bold!
Serving
- Serve hot, garnished with fresh parsley. Each bite should feel like a celebration of flavors.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over low heat, adding a splash of chicken broth or water to keep it from drying out.