Cajun Chicken Pasta
This is a family favorite—especially for my youngest, who’s been loving it since she could chew. It's probably the same as everyone else's recipe. I mean, how different can it be?
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tbsp Cajun seasoning (divided)
- 3 Tbsp olive oil (divided into 2 tbsp + 1 tbsp)
- 1 Lb boneless skinless chicken breast (sliced in half, lengthwise)
- 1 Lb penne pasta
- 2 C broccoli florets (chopped into bite sized pieces)
- 1 large red bell pepper (sliced)
- 1 large yellow bell pepper (sliced)
- 1 Tbsp salted butter
- 2 C heavy cream
- 1 C parmesan (freshly grated)
- 3 cloves garlic (minced)
- 1/4 Tsp kosher salt (to taste)
Instructions
- 1
Mix 3 tablespoons of Cajun seasoning with 1 tablespoon of olive oil to create a quick marinade. Rub this all over the chicken breasts, making sure they’re well coated. Let them chill in the fridge for at least 30 minutes, or if you’re planning ahead, leave them overnight to soak up all that flavor.
- 2
Heat a large skillet over medium-high heat and add just enough oil to coat the bottom. Once the oil is shimmering, place the marinated chicken breasts in the pan. Let them cook undisturbed for 5-7 minutes on each side, until fully cooked and nicely browned. Remove the chicken from the pan and set it aside.
- 3
While the chicken is cooking, start on your pasta. Boil it in salted water according to the package directions. When the pasta is about 2-3 minutes away from being al dente, toss in the broccoli florets. Let them cook together, then drain everything once the pasta is done.
- 4
In the same skillet where you cooked the chicken, add your sliced bell peppers and a pinch of salt. Sauté over medium-high heat until the peppers soften and the skins start to char a bit. Once they’re done, toss them into the pot with the drained pasta and broccoli, along with 1 tablespoon of salted butter. Gently stir to combine, cover with a lid, and set aside.
- 5
Pour the heavy cream into the skillet (yep, we’re using the same skillet for max flavor). Whisk in the remaining Cajun seasoning, and bring it to a simmer. Lower the heat to medium, then stir in the grated parmesan. Let the sauce simmer for about 7 minutes, stirring occasionally, until it thickens and reduces slightly.
- 6
While the sauce is doing its thing, slice your cooked chicken into strips. Add the chicken back into the skillet along with any juices that have collected on the plate. Let it cook in the sauce for another 2-3 minutes.
- 7
Finally, grab one of the pots you’ve been using (because no one wants extra dishes) and combine the chicken, sauce, pasta, and vegetables. Gently fold everything together until it’s well combined.
- 8
Let the pasta cook uncovered for another 5 minutes, just to let the sauce thicken a little more. Then serve it up and enjoy. Dassit!