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Cajun Chicken Pasta is my go to dinner when I need something comforting yet bold. Every bite brings smoky spice and just enough creamy goodness to satisfy a craving for something hearty and a little different from classic pasta dishes. With simple ingredients and just a few steps you get that Southern flavor right at home.
I discovered this recipe on a trip to New Orleans and I have been fine tuning the flavor blend ever since. Now my family asks for Cajun Chicken Pasta whenever we want a little southern comfort.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and soak up the flavors beautifully. Look for plump pink cuts without much fat.
- Olive oil: keeps the chicken juicy and ensures your seasonings stick. Choose extra virgin for more depth.
- Cajun seasoning: gives that unmistakable Southern kick. Make your own or grab your favorite blend with plenty of paprika and garlic.
- Dried penne pasta: holds onto the sauce and lets each bite shine. Pick a high quality pasta with good texture.
- Salted butter: brings rich flavor to the sauce. Use high butterfat European style if possible.
- Garlic: creates the aromatic base. Freshly minced cloves release the best flavor.
- Heavy cream: delivers the velvety texture. Look for organic or local if available for fuller taste.
- Freshly grated Parmesan cheese: melts perfectly and adds nutty notes. Avoid pre shredded versions for smoother results.
- Salt and freshly ground black pepper: help balance the heat and round out the sauce. Use a good flaky salt and coarse pepper.
- Roma tomatoes: add brightness and juicy freshness. Choose ones that are firm and deep red.
- Chopped fresh parsley: gives a green contrast and herbal pop. Flat leaf is my choice for bold flavor and pretty garnish.
Step by Step Instructions
- Marinate the Chicken:
- Add chicken breasts to a large plastic bag with olive oil and Cajun seasoning. Gently rub and shake until the chicken is evenly coated. Let rest for at least five minutes or up to eight hours in the refrigerator to allow the spices to infuse.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high. Place chicken in the hot pan and cook for about six minutes each side until the exterior is deeply golden and centers reach 165 degrees F. Transfer to a plate and cover loosely to keep warm.
- Prepare the Pasta:
- In a large pot of boiling salted water cook the penne according to the package directions until al dente. Drain well so the noodles are not waterlogged.
- Make the Sauce:
- Carefully wipe out the skillet used for the chicken. Melt butter over medium heat and add minced garlic. Stir until the garlic is fragrant without browning. Pour in heavy cream slowly whisking until the ingredients come together.
- Finish the Sauce:
- Stir grated Parmesan into the hot cream mixture. Allow it to melt and thicken slightly which takes about a minute. Add salt and fresh pepper to your preference. If the sauce gets too thick whisk in a bit more cream for the perfect silkiness.
- Combine and Serve:
- Add drained pasta to the sauce and toss gently until all noodles are coated. Slice the warm chicken and arrange it over the pasta. Top with diced Roma tomatoes and a generous sprinkle of parsley before serving.
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I absolutely love the Parmesan in the sauce since it adds that nutty creaminess bringing every other flavor into balance. The first time I made this on a rainy Texas afternoon my family scraped every last bite off their plates and it is now a cozy weather tradition for us.
Storage Tips
Leftover Cajun Chicken Pasta stores well in the refrigerator for up to three days. Keep it in an airtight container and reheat gently on the stovetop or in the microwave with a splash of cream to refresh the sauce. The flavors deepen after a day making it even more delicious next time.
Ingredient Substitutions
Use shrimp instead of chicken for a lighter seafood option just marinate and cook the same way. Swap out penne for another sturdy pasta like rotini or rigatoni which both hold creamy sauce beautifully. Light cream or half and half can work instead of heavy cream if that is what you have.
Serving Suggestions
Serve this pasta with a crisp green salad tossed in lemon vinaigrette or with honey cornbread for a touch of sweetness. I love finishing with extra parsley and even more fresh black pepper right at the table.
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Cultural Context
Cajun cuisine comes from the French settlers of Louisiana and is all about bold spicing simple ingredients and love for a shared meal. That little bit of heat and smoky paprika makes this a dish to gather around and enjoy loud laughter and second helpings.
Frequently Asked Questions
- → How spicy is this Cajun chicken pasta?
The dish offers a gentle kick from the Cajun seasoning but is not overwhelmingly spicy. You can adjust the heat by using more or less cayenne.
- → Can I substitute the chicken with another protein?
Yes, shrimp works beautifully—simply marinate and grill before combining with the pasta and sauce.
- → What type of pasta works best?
Penne is recommended for its shape, which holds the creamy sauce well, but other short pastas like rigatoni are also great choices.
- → What tips help achieve the best Cajun flavor?
Use freshly mixed Cajun seasoning for the most robust flavor, and consider grilling the chicken for extra smokiness.
- → How can I lighten the sauce?
Try using half-and-half instead of heavy cream, or incorporate a bit of chicken broth, but expect a thinner sauce.
- → What garnishes add the most flavor?
Fresh parsley and diced tomatoes add freshness and color, while extra Parmesan enhances richness.