Description
This Cajun Chicken Pasta is a flavorful and creamy dish featuring tender Cajun-seasoned chicken breasts paired with penne pasta tossed in a rich garlic Parmesan cream sauce. Enhanced with fresh tomatoes and parsley, it offers a perfect blend of spicy, savory, and creamy textures for a satisfying weeknight meal.
Ingredients
Scale
For the Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for marinade)
- 1 tablespoon homemade Cajun seasoning (see below)
- 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
For the Pasta and Sauce
- 8 ounces dried penne pasta
- 1 tablespoon olive oil (for cooking chicken)
- 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
- 2 Roma tomatoes, diced
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Marinate the Chicken: In a large Ziploc bag, combine the chicken breasts with 1 tablespoon olive oil and Cajun seasoning. Seal the bag and shake it well to evenly coat the chicken. Allow it to marinate for at least 5 minutes or refrigerate for up to 8 hours for deeper flavor infusion.
- Cook the Chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove the chicken from the skillet, place it on a plate, and cover with foil to keep warm.
- Cook the 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 well and set aside.
- Prepare the Sauce: Wipe the skillet clean carefully as it will be hot. Melt the butter over medium heat in the same skillet. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.
- Make the Cream Sauce: Gradually whisk in the heavy cream, stirring constantly to combine smoothly. Cook for 1-2 minutes until the sauce begins to thicken. Stir in the freshly grated Parmesan cheese until the sauce is creamy and slightly thickened. If the sauce becomes too thick, add a little more heavy cream to loosen it. Season the sauce with salt and freshly ground black pepper to taste.
- Toss Pasta with Sauce: Add the cooked penne pasta directly into the skillet with the cream sauce. Gently toss everything to ensure the pasta is thoroughly coated with the sauce.
- Serve: Plate the pasta and top with the cooked Cajun chicken breasts. Garnish with diced Roma tomatoes and freshly chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- For extra spicy heat, increase the amount of cayenne pepper in the Cajun seasoning.
- To save time, marinate the chicken while the pasta is cooking.
- You can substitute penne with other pasta shapes like fettuccine or rigatoni if preferred.
- If you want a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
- Fresh parsley is optional but adds a nice pop of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
