Creamy Cajun Chicken Pasta
This creamy Cajun chicken pasta is a delicious dish that combines Cajun-seasoned chicken with a creamy alfredo sauce. It's so simple to make that it will become your new favorite weeknight dinner.
Ingredients
Pasta
- 8 oz. penne pasta
- Water
- Salt to taste
Chicken
- 2 boneless (skinless chicken breasts)
- 1½ tbsp Cajun seasoning
- Salt to taste
Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1½ cup 354 ml heavy cream
- ½ tbsp Cajun seasoning
- ½ cup 4 oz Parmesan cheese
- 2-3 tbsp Italian parsley (Optional)
- Salt to taste
Instructions
- Cook the pasta in salty boiling water according to the instructions on the package. Drain it and set it aside.
- Flatten the chicken breasts with a meat mallet until they are evenly thick. Season both sides of the chicken with the 1½ tbsp of Cajun seasoning and salt to taste.
- Heat the olive oil in a large pan over medium-high heat and cook the chicken for about 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, and then cut it into slices.
- Reduce the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 1 minute.
- Now add the heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer for a few minutes until the sauce thickens. Season with salt to taste, if needed.
- Toss in the cooked pasta, the sliced chicken, and some of the chopped parsley. Mix well.
- Serve immediately with Parmesan cheese and more parsley.
Notes
- If you don't want to mix the chicken in the pan, you can serve the pasta on individual plates and serve the chicken on top.
- Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days.
- To reheat the pasta, add a small amount of milk or heavy cream and heat in the microwave for a few minutes.
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