Cajun Chicken Pasta
Cajun Chicken Pasta
Ingredients
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Cajun Sauce
- 2 tablespoons butter
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 12 ounces penne or cavatappi pasta, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 1/2 tablespoons of Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle this seasoning mixture generously over all sides of the chicken breasts, pressing it in gently to adhere.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the pan. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min
- 3
Remove the cooked chicken from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This will help keep the chicken juicy.
⏱️ 10 min
- 4
While the chicken rests, reduce the heat to medium. Add butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the chopped red bell pepper, green bell pepper, and onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic to the sautéed vegetables and cook for another 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the chicken broth and heavy cream. Stir well to combine and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 7
Stir in the additional 1 teaspoon of Cajun seasoning (or more, to taste) into the simmering sauce.
⏱️ 1 min
- 8
Gradually add the grated Parmesan cheese, stirring constantly until it melts completely and the sauce thickens to your desired consistency. If the sauce becomes too thick, you can add a splash more chicken broth or cream.
⏱️ 3 min
- 9
Add the pre-cooked pasta to the sauce in the skillet. Toss to ensure the pasta is evenly coated with the creamy sauce.
⏱️ 2 min
- 10
Slice the rested chicken breasts into bite-sized pieces or strips. Add the sliced chicken back into the pan with the pasta and sauce.
⏱️ 2 min
- 11
Gently mix all the ingredients together until the chicken is thoroughly combined and heated through. Serve immediately, garnished with fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken Pasta
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Cajun Sauce
- 2 tablespoons butter
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 12 ounces penne or cavatappi pasta, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 1/2 tablespoons of Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle this seasoning mixture generously over all sides of the chicken breasts, pressing it in gently to adhere.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the pan. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min - 3
Remove the cooked chicken from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This will help keep the chicken juicy.
⏱️ 10 min - 4
While the chicken rests, reduce the heat to medium. Add butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the chopped red bell pepper, green bell pepper, and onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic to the sautéed vegetables and cook for another 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the chicken broth and heavy cream. Stir well to combine and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 7
Stir in the additional 1 teaspoon of Cajun seasoning (or more, to taste) into the simmering sauce.
⏱️ 1 min - 8
Gradually add the grated Parmesan cheese, stirring constantly until it melts completely and the sauce thickens to your desired consistency. If the sauce becomes too thick, you can add a splash more chicken broth or cream.
⏱️ 3 min - 9
Add the pre-cooked pasta to the sauce in the skillet. Toss to ensure the pasta is evenly coated with the creamy sauce.
⏱️ 2 min - 10
Slice the rested chicken breasts into bite-sized pieces or strips. Add the sliced chicken back into the pan with the pasta and sauce.
⏱️ 2 min - 11
Gently mix all the ingredients together until the chicken is thoroughly combined and heated through. Serve immediately, garnished with fresh chopped parsley.
⏱️ 4 min