Description
This Cajun Chicken Pasta is a flavorful, creamy dish combining tender, seasoned chicken breasts with perfectly cooked penne pasta in a rich, garlicky Parmesan cream sauce. Finished with fresh diced tomatoes and parsley, it’s an easy 30-minute meal that packs a spicy punch and satisfies any pasta lover.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 tablespoon Cajun seasoning (see homemade recipe below)
Pasta
- 8 ounces dried penne pasta
Sauce
- 2 tablespoons salted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper (to taste)
Garnish
- 2 Roma tomatoes (diced)
- Chopped fresh parsley leaves (optional)
Homemade Cajun Seasoning
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne red pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
Instructions
- Marinate Chicken: In a large Ziploc bag, combine the chicken breasts, 1 tablespoon olive oil, and the Cajun seasoning. Rub and shake well to coat all the chicken evenly. Let it sit at least 5 minutes at room temperature or marinate in the refrigerator for up to 8 hours to develop maximum flavor.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet to a plate and cover with foil to keep warm.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Prepare Sauce Base: Carefully wipe the skillet clean to remove any chicken remnants. Melt the salted butter over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Add Cream and Cheese: Gradually whisk in the heavy cream, stirring constantly to combine and heat through for 1-2 minutes. Add the grated Parmesan cheese and stir until the sauce thickens slightly. If the sauce is too thick, add a splash more heavy cream to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss Pasta and Serve: Add the drained pasta to the skillet and gently toss to coat the pasta evenly with the creamy Cajun sauce. Plate the pasta and top with the cooked Cajun chicken breasts. Garnish with diced Roma tomatoes and chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- For best results, marinate the chicken for at least 30 minutes or up to 8 hours to infuse the flavors fully.
- If you prefer less heat, reduce the cayenne pepper or adjust the Cajun seasoning accordingly.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently with a splash of cream or milk.
- Use freshly grated Parmesan for a richer flavor; pre-grated cheese may not melt as smoothly.
- This recipe can be doubled easily for a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
