Cajun Chicken Pasta
Cajun Chicken Pasta
Ingredients
For the Main Dish
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces cherry tomatoes
- 12 ounces pasta, rigatoni, penne, or fettuccine
- 1/4 cup heavy cream
- 1/2 cup freshly shredded Parmesan
- 1/2 cup reserved pasta water
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- as needed fresh parsley, chopped, for garnish
For the Chicken Seasoning
- 2 teaspoons Cajun seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Sauce Seasoning
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
Instructions
- 1
In a bowl, combine the bite-sized chicken pieces with 2 teaspoons Cajun seasoning, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min
- 3
Add the seasoned chicken to the hot pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 4
In the same pan, add the 12 ounces of cherry tomatoes. Cook them until they soften and begin to burst, using a spatula or spoon to mash them slightly to release their juices, about 5-7 minutes.
⏱️ 7 min
- 5
While the tomatoes are cooking, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 6
To the pan with the tomatoes, add 1 teaspoon Cajun seasoning, 1/2 teaspoon granulated garlic, and 1/2 teaspoon granulated onion. Stir well to combine with the tomatoes.
⏱️ 1 min
- 7
Pour in the 1/4 cup of heavy cream and the 1/2 cup of reserved pasta water. Bring the sauce to a gentle simmer, stirring constantly, for about 2-3 minutes until it slightly thickens.
⏱️ 3 min
- 8
Add the cooked and drained pasta to the sauce in the pan.
⏱️ 1 min
- 9
Stir in the 1/2 cup of freshly shredded Parmesan cheese until it is melted and fully combined with the sauce and pasta.
⏱️ 2 min
- 10
Return the cooked chicken to the pan and mix it into the pasta and sauce, ensuring everything is well coated and heated through.
⏱️ 1 min
- 11
Squeeze the juice of 1/2 lemon over the Cajun chicken pasta for a bright finish.
⏱️ 1 min
- 12
Garnish with chopped fresh parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken Pasta
For the Main Dish
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces cherry tomatoes
- 12 ounces pasta, rigatoni, penne, or fettuccine
- 1/4 cup heavy cream
- 1/2 cup freshly shredded Parmesan
- 1/2 cup reserved pasta water
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- as needed fresh parsley, chopped, for garnish
For the Chicken Seasoning
- 2 teaspoons Cajun seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Sauce Seasoning
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
Instructions
- 1
In a bowl, combine the bite-sized chicken pieces with 2 teaspoons Cajun seasoning, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min - 3
Add the seasoned chicken to the hot pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 4
In the same pan, add the 12 ounces of cherry tomatoes. Cook them until they soften and begin to burst, using a spatula or spoon to mash them slightly to release their juices, about 5-7 minutes.
⏱️ 7 min - 5
While the tomatoes are cooking, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 6
To the pan with the tomatoes, add 1 teaspoon Cajun seasoning, 1/2 teaspoon granulated garlic, and 1/2 teaspoon granulated onion. Stir well to combine with the tomatoes.
⏱️ 1 min - 7
Pour in the 1/4 cup of heavy cream and the 1/2 cup of reserved pasta water. Bring the sauce to a gentle simmer, stirring constantly, for about 2-3 minutes until it slightly thickens.
⏱️ 3 min - 8
Add the cooked and drained pasta to the sauce in the pan.
⏱️ 1 min - 9
Stir in the 1/2 cup of freshly shredded Parmesan cheese until it is melted and fully combined with the sauce and pasta.
⏱️ 2 min - 10
Return the cooked chicken to the pan and mix it into the pasta and sauce, ensuring everything is well coated and heated through.
⏱️ 1 min - 11
Squeeze the juice of 1/2 lemon over the Cajun chicken pasta for a bright finish.
⏱️ 1 min - 12
Garnish with chopped fresh parsley before serving immediately.
⏱️ 1 min