Creamy Cajun Crisscross Chicken Pasta
Creamy Cajun Crisscross Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts
- as needed salt
- as needed black pepper
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- as needed olive oil or butter, for frying
For the Pasta
- 200 grams pappardelle, (or fettuccine, tagliatelle, penne, whatever you like)
- 1 cup pasta water, reserved
For the Sauce
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 3-4 garlic cloves, freshly grated
- 1 bell pepper, diced small
- 1 1/2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste chili flakes
- 1 teaspoon chicken bouillon powder
- 350 ml heavy cream
- 50 grams Parmesan cheese, freshly grated
- 1 tablespoon butter, optional
- 1-2 handfuls fresh spinach
For Garnish (optional)
- as needed fresh parsley, basil or thyme, for sprinkling
Instructions
- 1
Wash and pat the 2 chicken breasts dry. Score both sides of each chicken breast in a crisscross pattern. Place the chicken in a bowl, add olive oil (as shown in the video), then season generously with salt, black pepper, 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Press the seasoning into the cuts with a gloved hand to ensure it's well-coated.
⏱️ 10 min
- 2
Heat a pan over medium-high heat with olive oil or butter. Carefully place the seasoned chicken breasts into the hot pan. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Once cooked, remove the chicken from the pan and let it rest on a plate.
⏱️ 10 min
- 3
While the chicken rests, boil your chosen pasta (200 grams pappardelle or alternative) in well-salted water until it is just al dente. Before draining, reserve 1 cup of the pasta water. Then, drain the pasta.
⏱️ 12 min
- 4
In the same pan used for the chicken, add 1 tablespoon olive oil or butter if needed. Add 1 small finely diced onion and sauté until it becomes soft. Stir in 3–4 cloves of freshly grated garlic and cook until fragrant.
⏱️ 5 min
- 5
To the sautéed aromatics, add 1 teaspoon Cajun seasoning, 1 teaspoon paprika, 1 teaspoon dried oregano, and chili flakes (to taste). Stir well. Then, add 1 1/2 tablespoons tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly.
⏱️ 3 min
- 6
Stir in 1 small diced bell pepper and cook for 2–3 minutes. Pour in 350 ml heavy cream and bring the sauce to a gentle simmer.
⏱️ 5 min
- 7
Add 1-2 handfuls of fresh spinach to the simmering sauce. Then, add 1 teaspoon chicken bouillon powder and 1/2 cup of the reserved pasta water. Stir the sauce until it is smooth and glossy and the spinach has wilted.
⏱️ 3 min
- 8
Add the drained pasta directly to the sauce in the pan. Toss the pasta over low heat, ensuring it's fully coated by the sauce. If the sauce is too thick, add more reserved pasta water a little at a time until the sauce thickly coats the noodles. Stir in 50 grams freshly grated Parmesan cheese. If desired, you can also stir in an optional 1 tablespoon of butter at this stage.
⏱️ 5 min
- 9
Place the rested chicken breasts on top of the pasta. Taste the dish and adjust salt, pepper, and spice levels as needed. Sprinkle with fresh parsley, basil, or thyme for garnish. Enjoy your meal!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Crisscross Chicken Pasta
For the Chicken
- 2 chicken breasts
- as needed salt
- as needed black pepper
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- as needed olive oil or butter, for frying
For the Pasta
- 200 grams pappardelle, (or fettuccine, tagliatelle, penne, whatever you like)
- 1 cup pasta water, reserved
For the Sauce
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 3-4 garlic cloves, freshly grated
- 1 bell pepper, diced small
- 1 1/2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste chili flakes
- 1 teaspoon chicken bouillon powder
- 350 ml heavy cream
- 50 grams Parmesan cheese, freshly grated
- 1 tablespoon butter, optional
- 1-2 handfuls fresh spinach
For Garnish (optional)
- as needed fresh parsley, basil or thyme, for sprinkling
Instructions
- 1
Wash and pat the 2 chicken breasts dry. Score both sides of each chicken breast in a crisscross pattern. Place the chicken in a bowl, add olive oil (as shown in the video), then season generously with salt, black pepper, 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Press the seasoning into the cuts with a gloved hand to ensure it's well-coated.
⏱️ 10 min - 2
Heat a pan over medium-high heat with olive oil or butter. Carefully place the seasoned chicken breasts into the hot pan. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Once cooked, remove the chicken from the pan and let it rest on a plate.
⏱️ 10 min - 3
While the chicken rests, boil your chosen pasta (200 grams pappardelle or alternative) in well-salted water until it is just al dente. Before draining, reserve 1 cup of the pasta water. Then, drain the pasta.
⏱️ 12 min - 4
In the same pan used for the chicken, add 1 tablespoon olive oil or butter if needed. Add 1 small finely diced onion and sauté until it becomes soft. Stir in 3–4 cloves of freshly grated garlic and cook until fragrant.
⏱️ 5 min - 5
To the sautéed aromatics, add 1 teaspoon Cajun seasoning, 1 teaspoon paprika, 1 teaspoon dried oregano, and chili flakes (to taste). Stir well. Then, add 1 1/2 tablespoons tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly.
⏱️ 3 min - 6
Stir in 1 small diced bell pepper and cook for 2–3 minutes. Pour in 350 ml heavy cream and bring the sauce to a gentle simmer.
⏱️ 5 min - 7
Add 1-2 handfuls of fresh spinach to the simmering sauce. Then, add 1 teaspoon chicken bouillon powder and 1/2 cup of the reserved pasta water. Stir the sauce until it is smooth and glossy and the spinach has wilted.
⏱️ 3 min - 8
Add the drained pasta directly to the sauce in the pan. Toss the pasta over low heat, ensuring it's fully coated by the sauce. If the sauce is too thick, add more reserved pasta water a little at a time until the sauce thickly coats the noodles. Stir in 50 grams freshly grated Parmesan cheese. If desired, you can also stir in an optional 1 tablespoon of butter at this stage.
⏱️ 5 min - 9
Place the rested chicken breasts on top of the pasta. Taste the dish and adjust salt, pepper, and spice levels as needed. Sprinkle with fresh parsley, basil, or thyme for garnish. Enjoy your meal!
⏱️ 2 min