Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta made with tender chicken, garlic, and a rich Cajun cream sauce that coats every bite of pasta. Comforting, a little spicy, and perfect for a hearty weeknight dinner.
Servings: 6
Calories: 784kcal
Ingredients
Chicken
- 1½ pounds boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- 2 teaspoons Cajun seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Pasta
- 12 ounces pasta penne, rigatoni, or fettuccine work great
- 3 tablespoons butter
- 5 garlic cloves minced
Creamy Cajun Sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- 2 cups heavy cream
- 1 cup Parmesan cheese freshly grated
- ½ cup pasta cooking water as needed
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
Optional Add-Ins (but highly encouraged)
- 1 medium red bell pepper sliced
- 1 cup mushrooms sliced
Garnish
- fresh parsley chopped
- extra Parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Season 1½ pounds chicken with 2 teaspoons Cajun seasoning, ½ teaspoon salt, and ½ teaspoon black pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Add 3 tablespoons butter to the same skillet. Once melted, stir in 5 minced garlic cloves and cook for 30 seconds, just until fragrant.
- Add 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and ½ teaspoon chili flakes if using. Stir for 20 seconds to bloom the spices.
- Pour in 2 cups heavy cream, stirring constantly. Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, until slightly thickened.
- Stir in 1 cup grated Parmesan cheese a little at a time, mixing until the sauce is smooth and glossy. If the sauce is too thick, add reserved pasta water a splash at a time.
- Return the cooked chicken to the pan along with the drained pasta and any optional vegetables. Toss everything together until fully coated in sauce. Season with ½ teaspoon salt and ½ teaspoon black pepper, adjusting to taste. Let everything cook together for 2 to 3 minutes, until hot and ultra creamy.
- Remove from heat and garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
- Use what you have. Chicken thighs stay juicier, but chicken breasts work well too. Just don’t overcook them.
- Taste your Cajun seasoning. Some blends are saltier or spicier than others. Adjust gradually so you stay in control.
- Reserve pasta water. A splash helps loosen the sauce and makes it cling beautifully to the pasta.
- Freshly grated Parmesan. It melts smoothly and keeps the sauce creamy instead of grainy.
- Let the sauce simmer gently. Give it a few minutes to thicken before adding the cheese.
- Add vegetables if you like. Bell peppers and mushrooms are great here, but this recipe is flexible.
- Best served fresh. Cream sauces are always at their creamiest right off the stove.
Nutrition
Serving: 1serving | Calories: 784kcal | Carbohydrates: 49g | Protein: 39g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 846mg | Potassium: 631mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2722IU | Vitamin C: 27mg | Calcium: 285mg | Iron: 2mg
