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Creamy Cajun Chicken Pasta

A soul-satisfying, spice-kissed weeknight dinner featuring tender, blackened chicken in a silky cream sauce tossed with pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Use thighs if you prefer a richer flavor
  • 1 tablespoon olive oil For searing the chicken evenly
  • 1 tablespoon Cajun seasoning Store-bought or homemade; this is the main flavor driver
  • Salt and pepper, to taste To season chicken and sauce components
For the Pasta
  • 12 oz penne, fettuccine, or spaghetti Penne and fettuccine work especially well with creamy sauces
  • Salt, for the pasta water Seasons pasta from the inside out
For the Cajun Cream Sauce
  • 2 tablespoons unsalted butter Forms the base of the cream sauce
  • 4 cloves garlic, minced Fresh garlic gives aromatic depth
  • 1 tablespoon Cajun seasoning Added to the sauce for a concentrated kick
  • 1 teaspoon smoked paprika Adds smoky depth that complements Cajun spices
  • 1 cup heavy cream Makes the sauce velvety and balances the heat
  • ½ cup chicken broth Thins and adds savory backbone to the sauce
  • ¼ cup grated Parmesan cheese Salty, umami finish to the sauce
  • Fresh parsley, chopped (optional) Fresh parsley, chopped For garnish and brightness
  • Red pepper flakes (optional) Red pepper flakes For extra heat at the table
  • Fresh lemon juice Fresh lemon juice A squeeze before serving brightens the rich sauce
  • Sautéed vegetables Sautéed vegetables Bell peppers, onions, spinach, or mushrooms add color and nutrition
  • Shrimp Shrimp Use instead of chicken for a seafood version

Method
 

Preparation
  1. Pat chicken dry and rub both sides with 1 tablespoon Cajun seasoning, plus salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  3. Add chicken and sear for 4 to 6 minutes per side until browned, and an instant-read thermometer reads 165°F.
  4. Transfer chicken to a plate to rest for 5 minutes, then slice against the grain.
Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente according to package directions.
  3. Reserve ½ cup pasta water, then drain.
Making the Cajun Cream Sauce
  1. In the same skillet over medium heat, melt 2 tablespoons butter and add minced garlic. Cook for 30 to 60 seconds until fragrant.
  2. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika; cook for 15 seconds.
  3. Pour in ½ cup chicken broth and scrape any browned bits from the pan, then add 1 cup heavy cream.
  4. Bring to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
  5. Stir in ¼ cup grated Parmesan and season to taste with salt and pepper.
  6. If sauce gets too thick, loosen with reserved pasta water a splash at a time.
Combining the Pasta, Chicken, and Sauce
  1. Add drained pasta to the skillet and toss to coat.
  2. Nestle sliced chicken into the pasta, warm through for a minute, and finish with a squeeze of fresh lemon juice and chopped parsley.
  3. Serve with red pepper flakes if you like extra heat.

Notes

Best served with a simple green salad and crusty bread to soak up the sauce. For a lighter plate, toss in baby spinach right at the end to wilt into the sauce.