Cajun Chicken Pasta Recipe
Cajun Chicken Pasta is a flavorful, creamy dish packed with tender, spiced chicken, al dente pasta, and a rich garlic-tomato cream sauce. Finished with parmesan and fresh herbs, it’s a comforting meal with just the right kick of Cajun heat in every bite.
Equipment
- Large skillet (non-reactive)
- Large pot
- Cutting board
- Meat mallet or rolling pin (to flatten chicken)
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
- 1½ cup heavy whipping cream
- 8 oz linguine pasta
- 2 tbsp parsley, finely chopped, to serve
- 2 tsp olive oil
- 1½ cup diced tomatoes
- 2 boneless skinless chicken breasts
- 3 garlic cloves, minced
- ½ cup grated parmesan cheese
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to the package directions until al dente.
- Reserve half a cup of pasta water, then drain the pasta, cover it, and keep it warm.
- Flatten the chicken breasts until they are even in thickness, then season them all over with 1½ tablespoons of Cajun seasoning.
- Heat 2 teaspoons of oil in a large non-reactive skillet over medium-high heat, add the chicken, and sear on both sides.
- Reduce the heat to low and sauté until the chicken is cooked through and reaches 165°F on a thermometer.
- Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
- In the same skillet over medium heat, sauté the butter and garlic for 30 to 60 seconds until fragrant, then add the diced tomatoes and sauté for another 2 minutes.
- Stir in the heavy whipping cream, the remaining Cajun seasoning to taste, and the parmesan cheese, bringing everything to a simmer.
- Add the sliced chicken and cooked pasta to the sauce, tossing until combined and heated through, thinning the sauce with the reserved warm pasta water if desired.
- Serve with freshly grated parmesan and chopped parsley.
Notes
- Pound the chicken evenly to ensure it cooks uniformly and stays juicy.
- Use freshly grated parmesan for the best flavor and texture in the sauce.
- A non-reactive skillet (like stainless steel) prevents the tomatoes from tasting metallic.