Creamy Cajun Chicken Pasta
This creamy Cajun chicken pasta is a delicious dish that combines Cajun-seasoned chicken with a creamy alfredo sauce. It's so simple to make that it will become your new favorite weeknight dinner.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz. penne pasta
- Water
- Salt to taste
- 2 boneless (skinless chicken breasts)
- 1½ tbsp Cajun seasoning
- Salt to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1½ cup 354 ml heavy cream
- ½ tbsp Cajun seasoning
- ½ cup 4 oz Parmesan cheese
- 2-3 tbsp Italian parsley (Optional)
- Salt to taste
Instructions
- 1
Cook the pasta in salty boiling water according to the instructions on the package. Drain it and set it aside.
- 2
Flatten the chicken breasts with a meat mallet until they are evenly thick. Season both sides of the chicken with the 1½ tbsp of Cajun seasoning and salt to taste.
- 3
Heat the olive oil in a large pan over medium-high heat and cook the chicken for about 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, and then cut it into slices.
- 4
Reduce the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 1 minute.
- 5
Now add the heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer for a few minutes until the sauce thickens. Season with salt to taste, if needed.
- 6
Toss in the cooked pasta, the sliced chicken, and some of the chopped parsley. Mix well.
- 7
Serve immediately with Parmesan cheese and more parsley.