Description
A rich and flavorful creamy Cajun chicken pasta made with tender seasoned chicken, a velvety Parmesan cream sauce, and perfectly cooked pasta, delivering a comforting dish with a spicy kick.
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 250 g (8 oz) pasta (penne or fettuccine)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1 cup (100 g) grated Parmesan cheese
- 1/2 cup (75 g) bell peppers, sliced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Season sliced chicken with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large pan over medium heat. Cook chicken for 5–7 minutes until golden and fully cooked. Remove and set aside.
- In the same pan, melt butter and sauté minced garlic for about 30 seconds.
- Add bell peppers and cook for 2–3 minutes until slightly softened.
- Pour in chicken broth and heavy cream, stirring well. Let simmer gently.
- Add Parmesan cheese and stir until the sauce becomes smooth and creamy.
- Return cooked chicken to the pan, then add pasta and toss to coat evenly.
- Garnish with chopped parsley and optional red pepper flakes before serving.
Notes
- Adjust Cajun seasoning to control spice level.
- Use freshly grated Parmesan for best texture and flavor.
- Add vegetables like spinach or mushrooms for variation.
- Substitute shrimp for chicken for a seafood twist.
- Add a splash of milk or cream when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
