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Creamy Cajun Chicken Pasta Recipe for Busy Weeknights

Creamy Cajun Chicken Pasta

Seasoned pan-seared chicken and pasta are tossed in a creamy garlic Parmesan Cajun sauce for a flavorful 30-to-35-minute dinner. The recipe serves four and can include sautéed bell pepper or onion for extra color and texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces Penne or fettuccine
  • 1 pound Boneless, skinless chicken breasts, cut into thin strips or bite-size pieces
  • 1 1/2 to 2 tablespoons Cajun seasoning, divided
  • 1/4 teaspoon Black pepper
Sauce
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted butter, divided
  • 3 cloves Garlic, minced
  • 1/2 cup Low-sodium chicken broth
  • 1 cup Heavy cream
  • 3/4 cup Finely grated Parmesan cheese
Optional Additions and Garnish
  • 1/2 cup bell pepper or 1/2 small onion Sliced bell pepper or sliced onion
  • 2 tablespoons Fresh parsley, chopped
  • As needed Salt

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the penne or fettuccine until al dente according to the package directions, reserve about 1/2 cup of the starchy pasta water, and drain.
  2. Pat the chicken dry, then season it with 1 tablespoon of Cajun seasoning and the black pepper. Toss well so the seasoning coats the chicken evenly.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for approximately 4 to 6 minutes, turning occasionally, until browned and cooked through, then transfer it to a plate.
  4. Reduce the skillet heat to medium and add the remaining butter. If using bell pepper or onion, sauté it until softened before adding the minced garlic, then cook the garlic for 30 to 60 seconds.
  5. Pour in the chicken broth and heavy cream, then stir in the remaining Cajun seasoning. Simmer gently for 2 to 4 minutes without allowing the cream to boil rapidly.
  6. Add the finely grated Parmesan and stir until it melts into a smooth, creamy sauce. Keep the heat moderate so the cheese blends into the sauce instead of clumping.
  7. Return the cooked chicken to the skillet and add the drained pasta. Toss until every piece is coated, adding a little reserved pasta water if the sauce is thicker than you prefer.
  8. Taste before adding salt because Cajun seasoning, chicken broth, and Parmesan may already provide enough seasoning. Finish with chopped parsley and serve immediately.

Notes

Cajun seasoning brands vary in salt and heat, so add it gradually and taste at the end. Reserve pasta water to loosen and emulsify the sauce. Refrigerate leftovers in a covered container and reheat gently with a small splash of broth or cream.