Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish combining tender Cajun-spiced chicken breasts with sautéed vegetables and a rich, creamy sauce. Tossed with al dente penne pasta and finished with Parmesan and fresh parsley, it’s a perfect meal ready in about 40 minutes, ideal for a delicious weeknight dinner.
Ingredients
Marinade & Chicken
- 1 tbsp Lime Juice
- 1 tbsp Olive Oil
- 1 tbsp Cajun Seasoning
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2x 7-9oz (200-250g) Chicken Breasts
Vegetables & Aromatics
- 3.5oz (100g) Button Mushrooms, sliced
- 1 medium Onion, finely diced (white or red)
- 2 small Peppers, cored and finely diced (1 red, 1 green recommended)
- 2 cloves Garlic, finely diced
Sauce & Pasta
- 1 tbsp Cajun Seasoning
- 1 tbsp Unsalted Butter
- 1 cup (250ml) Chicken Stock
- 1 cup (250ml) Double/Heavy Cream, at room temperature
- 10.5oz (300g) Penne Pasta
- 1.7oz (50g) Parmesan, plus extra to serve if desired
- 1 heaped tbsp Fresh Parsley, finely diced, plus extra to serve if desired
- Salt & Black Pepper, to taste
- Olive Oil, as needed for frying
- Lime Juice, to serve (optional)
Instructions
- Marinate the chicken: Slice each chicken breast horizontally through the center to create four even-sized pieces. In a large shallow dish or resealable bag, whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Add the chicken pieces and toss to coat fully. Cover and refrigerate to marinate for at least 2 hours or up to overnight. If short on time, allow the chicken to rest at room temperature while preparing other ingredients.
- Cook the chicken: Remove chicken from fridge and bring close to room temperature. Heat a deep frying pan over medium-high heat and fry the chicken pieces for a few minutes on each side until lightly charred and just cooked through. Remove from the pan and set aside to rest. Slice into thin strips just before adding to the pasta.
- Sauté vegetables and build sauce: In the same pan, fry the sliced mushrooms in leftover marinade until they soften, adding olive oil if needed. Add diced onion and peppers, cooking until golden. Add garlic and fry for an additional minute. Stir in 1 tbsp Cajun seasoning and cook briefly, then melt in butter. Pour in chicken stock and cream, bringing to a gentle simmer. Let simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Cook the pasta: While the sauce simmers, cook penne pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Combine pasta with sauce and chicken: Add Parmesan and parsley to the simmered sauce, then season with salt and black pepper to taste. Stir in the cooked pasta until coated in the creamy sauce. Add the sliced chicken along with any resting juices, tossing well to combine. Use reserved pasta water to adjust sauce consistency as needed.
- Serve: Plate the creamy Cajun chicken pasta, garnishing with extra Parmesan, chopped parsley, and a squeeze of lime juice if desired for a fresh finish.
Notes
- Marinating the chicken overnight boosts flavor but at least 2 hours is recommended.
- Use a mix of red and green peppers for color and balanced taste.
- Adjust Cajun seasoning quantity based on desired heat level.
- Reserve pasta water to help thin the sauce and improve sauce adherence.
- Serve immediately for best taste and texture.
