Description
This Creamy Cajun Chicken Pasta recipe combines tender, spice-rubbed chicken breasts with a rich, flavorful cream sauce infused with Cajun seasoning and smoked paprika. Tossed with your choice of pasta and finished with Parmesan cheese and fresh parsley, this dish offers a perfect balance of bold spices and creamy textures for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
Pasta
- 12 oz penne, fettuccine, or spaghetti
- Salt, for the pasta water
Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Optional Garnishes
- Fresh parsley, chopped
- Red pepper flakes, to taste
- Fresh lemon juice, to taste
Optional Add-ins
- Sautéed vegetables (bell peppers, onions, spinach, or mushrooms)
- Shrimp (as a chicken substitute)
Instructions
- Season and Cook the Chicken: Season chicken breasts on both sides with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat, then cook chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and let rest, then slice into strips or bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions (8-10 minutes) until al dente. Reserve 1 cup of pasta water, drain the pasta, and toss with a little olive oil if desired to prevent sticking.
- Prepare the Creamy Cajun Sauce: Using the same skillet, melt butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Stir in Cajun seasoning and smoked paprika, cooking for 1 minute to bloom the spices. Add heavy cream and chicken broth, stirring to combine and simmering for 4-5 minutes until sauce thickens slightly. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
- Toss Pasta and Chicken with Sauce: Add cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency. Add sliced chicken and toss everything together well.
- Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley and extra Parmesan if desired. Optionally, add red pepper flakes for heat or a squeeze of lemon juice for brightness. Serve immediately and enjoy.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Use pasta water to adjust sauce consistency without diluting flavor.
- Sautéed vegetables can be added alongside chicken for extra nutrition.
- Substitute shrimp for chicken to vary protein options.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
- For less heat, reduce Cajun seasoning or omit red pepper flakes.
