Cajun Chicken Creamy Pasta (Printer-Friendly Version)
Chicken and pasta blend with smoky Cajun spice and creamy sauce for a comforting southern-style meal.
# Required Ingredients:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Oil & Seasonings
02 -
2 tablespoons olive oil, divided
03 -
1 tablespoon Cajun seasoning
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Pasta & Dairy
06 -
225 grams dried penne pasta
07 -
2 tablespoons salted butter
08 -
3 garlic cloves, minced
09 -
240 milliliters heavy cream
10 -
30 grams freshly grated Parmesan cheese
→ Vegetables & Garnish
11 -
2 Roma tomatoes, diced
12 -
Fresh parsley leaves, chopped (optional)
# Step-by-Step Instructions:
01 -
Place chicken breasts, 1 tablespoon olive oil, and Cajun seasoning in a large sealable bag. Rub and shake to thoroughly coat the chicken. Let stand for at least 5 minutes or refrigerate up to 8 hours to marinate.
02 -
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and sear for approximately 6 minutes per side until cooked through and the internal temperature reaches 74°C. Transfer to a plate and cover with foil to keep warm.
03 -
In a large pot of boiling salted water, cook penne pasta as directed on the package until al dente. Drain thoroughly.
04 -
Carefully wipe the skillet clean. Melt butter over medium heat, then add minced garlic and sauté until aromatic. Gradually whisk in heavy cream and cook, whisking continuously, for 1 to 2 minutes until smooth. Add Parmesan cheese and stir until melted and the sauce slightly thickens. Adjust seasoning with salt and black pepper as desired. If the sauce is too thick, add more cream to reach desired consistency.
05 -
Add drained penne pasta to the skillet and gently toss with the sauce to combine.
06 -
Slice the cooked chicken breasts and arrange over the pasta. Garnish with diced Roma tomatoes and chopped parsley. Serve immediately while hot.
# Handy Cooking Tips:
01 -
For extra smoky flavor, grill the marinated chicken instead of pan-searing. Cajun seasoning can be homemade or store-bought; adjust heat level to taste.