Creamy Cajun Chicken Pasta (Printer-Friendly Version)

Tender chicken and pasta blend with a smoky, creamy Cajun sauce for a bold and satisfying meal.

# Required Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning
04 - Salt, to taste
05 - Black pepper, to taste

→ Pasta

06 - 340 grams penne, fettuccine, or spaghetti
07 - Salt for pasta water

→ Sauce

08 - 30 grams unsalted butter
09 - 4 cloves garlic, minced
10 - 1 tablespoon Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 240 ml heavy cream
13 - 120 ml chicken broth
14 - 25 grams grated Parmesan cheese
15 - Fresh parsley, chopped (optional)

# Step-by-Step Instructions:

01 - Season chicken breasts on both sides with salt, pepper, and 1 tablespoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat, then add chicken. Cook for 6-7 minutes per side until golden and internal temperature reaches 74°C. Remove from skillet and let rest.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 240 ml of pasta water, then drain pasta and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in Cajun seasoning and smoked paprika, cooking for 1 minute. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 4-5 minutes until sauce thickens. Stir in Parmesan cheese until fully melted. Adjust seasoning if needed.
04 - Add cooked pasta to the skillet and toss in the sauce, adding reserved pasta water as needed for desired consistency. Slice rested chicken into strips and add to pasta. Toss to distribute evenly. Remove from heat and garnish with chopped parsley.

# Handy Cooking Tips:

01 - Use a meat thermometer to ensure chicken reaches an internal temperature of 74°C to prevent dryness.
02 - Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
03 - Adjust Cajun seasoning quantity to control spice level.

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