Creamy Cajun Chicken Pasta (Print Version)
Juicy Cajun-spiced chicken tossed with pasta, peppers, garlic, Parmesan, and a silky cream sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the chicken
04 -
1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced into thin strips
05 -
1 1/2 tablespoons Cajun seasoning, plus more to taste
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon black pepper
09 -
1 tablespoon olive oil
For the sauce
10 -
1 tablespoon unsalted butter
11 -
1 small yellow onion, thinly sliced
12 -
1 red bell pepper, thinly sliced
13 -
4 garlic cloves, minced
14 -
3/4 cup (180 ml) low-sodium chicken broth
15 -
1 1/4 cups (300 ml) heavy cream
16 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
17 -
1/4 teaspoon red pepper flakes, optional
18 -
1 teaspoon fresh lemon juice
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
02 -
Toss the chicken strips with Cajun seasoning, smoked paprika, garlic powder, black pepper, and olive oil until evenly coated.
03 -
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until browned and the thickest pieces reach 165°F. Transfer to a plate.
04 -
Lower the heat to medium. Melt the butter in the same skillet, then add the onion and bell pepper. Cook for 4-5 minutes until crisp-tender. Stir in the garlic for 30 seconds.
05 -
Pour in the chicken broth and scrape up the browned bits from the pan. Add the heavy cream and red pepper flakes, then simmer gently for 2-3 minutes.
06 -
Reduce the heat to low. Stir in the Parmesan until smooth, then add the pasta, chicken, lemon juice, and parsley. Toss with reserved pasta water a little at a time until the sauce is glossy and coats the pasta.
# Notes:
01 -
Use less Cajun seasoning if your blend lists salt as the first ingredient.
02 -
Best served right after tossing, while the sauce is loose and glossy.