Description
Inspired by misty mountain evenings, this Creamy Cajun Chicken Pasta is a perfect marriage of zesty Louisiana spice and the comforting hug of a creamy pasta dish. It’s a quick, restaurant-quality meal that delivers an unforgettable punch of smoky, spicy, and deeply savory flavor, perfect for busy weeknights when you crave something special.
Ingredients
For the Cajun Seasoning:
- 2 ½ tsp smoked paprika
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ to 1 ½ tsp cayenne pepper (adjust to your spice preference)
For the Pasta Dish:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 1 lb penne or fettuccine pasta
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- In a small bowl, combine all the Cajun seasoning ingredients: smoked paprika, salt, garlic powder, black pepper, onion powder, oregano, and cayenne. Mix well. At the same time, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water
- While the pasta cooks, pat chicken cubes dry and place them in a bowl. Toss with 2 tablespoons of the homemade Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside
- In the same skillet, melt the butter over medium heat. Add the diced onion and bell peppers and sauté for 5-6 minutes, until softened. Add the minced garlic and remaining Cajun seasoning, and cook for another minute until fragrant
- Pour the broth into the skillet, scraping up any browned bits from the bottom. Let the broth simmer for 2-3 minutes to reduce slightly. Reduce heat to low and slowly pour in the heavy cream, stirring constantly
- Let the cream warm through for a couple of minutes without boiling. Gradually stir in the grated Parmesan cheese until it has melted into a smooth sauce. If the sauce is too thick, add a splash of reserved pasta water. Return the cooked chicken to the skillet, add the drained pasta, and toss everything together until fully coated
- Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese
Notes
Don’t overcook the pasta; pull it from the water when it’s al dente as it will continue to cook in the sauce.
Use freshly grated Parmesan cheese to ensure the smoothest, most velvety sauce.
The reserved starchy pasta water is liquid gold for thinning the sauce to the perfect consistency without making it watery.
Keep the heat on low when adding heavy cream and cheese to prevent the sauce from curdling or separating.
Protein Swap: This recipe is also fantastic with shrimp or sliced andouille sausage.
Vegetarian Option: Omit the chicken and bulk up the dish with more vegetables like mushrooms, zucchini, or spinach.
Lighten It Up: Substitute half-and-half for heavy cream for a lighter sauce, though it will be less thick and velvety.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to restore the creamy consistency. Avoid the microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Cajun-American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 7g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 195mg