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The Ultimate 30-Minute Creamy Cajun Chicken Pasta

Close-up of penne pasta coated in rich, orange sauce, representing creamy cajun chicken pasta, garnished with herbs.
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Make restaurant-style creamy Cajun chicken pasta at home in just 30 minutes. This recipe delivers tender chicken and pasta coated in a rich, spicy, and velvety Cajun cream sauce, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound penne or fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Cajun seasoning blend (store-bought or homemade)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the cut chicken pieces evenly with 1 tablespoon of the Cajun seasoning, salt, and pepper.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the skillet. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to create a roux base.
  5. Add the chopped onion and bell pepper to the skillet. Sauté until softened, about 4 minutes. Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.
  6. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  7. Stir in the heavy cream. Let the sauce simmer gently until it thickens slightly, about 3 minutes.
  8. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and velvety. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are fully coated in the rich Cajun cream sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For an extra layer of flavor, use a high-quality, bold Cajun spice blend.
  • If you prefer a spicier dish, add 1/4 teaspoon of cayenne pepper when seasoning the chicken.
  • To achieve a truly restaurant-style, non-watery sauce, do not skip reserving and using the starchy pasta cooking water to help emulsify the cream sauce.

Nutrition

Find it online: https://cookingbymia.com/creamy-cajun-chicken-pasta-recipe/