It depends on your Cajun blend. Start with 2 teaspoons and add more after tasting. You can always heat it up, but it is hard to take spice away.

Can I use milk instead of cream?

You can use half-and-half or evaporated milk for a lighter sauce. If using regular milk, simmer gently and add a little extra cheese to help it thicken.

What pasta shape works best?

Short cuts like penne or rotini hold sauce well, and long noodles like fettuccine feel extra silky. Use what you have and love.

How do I keep the chicken juicy?

Slice it thin so it cooks quickly, and do not overcook. Pull it as soon as it hits 165°F and let it rest while you make the sauce.

Can I add more veggies?

Absolutely. Sauté mushrooms or zucchini with the peppers, or stir in spinach at the end so it wilts into the sauce.

Deliciously Creamy Chicken Cajun Pasta For A Cozy Night In

Name: Cajun Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 10 to 12 ounces pasta, like penne or fettuccine; 1 pound boneless skinless chicken breasts, sliced into thin strips; 1 tablespoon olive oil; 1 tablespoon butter; 1 red bell pepper, thinly sliced; 1 small yellow onion, thinly sliced; 2 to 3 teaspoons Cajun seasoning (salt-free if possible), plus more to taste; 3 cloves garlic, minced; 1 cup low-sodium chicken broth; 1 cup heavy cream or half-and-half; 1 teaspoon smoked paprika (optional); 1 to 2 teaspoons fresh lemon juice; 1/2 cup grated Parmesan or Pecorino Romano; Salt and black pepper to taste; Fresh parsley or green onions, chopped, for garnish

Ingredients

Scale

10 to 12 ounces pasta, like penne or fettuccine
1 pound boneless skinless chicken breasts, sliced into thin strips
1 tablespoon olive oil
1 tablespoon butter
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 to 3 teaspoons Cajun seasoning (salt-free if possible), plus more to taste
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup heavy cream or half-and-half
1 teaspoon smoked paprika (optional)
1 to 2 teaspoons fresh lemon juice
1/2 cup grated Parmesan or Pecorino Romano
Salt and black pepper to taste
Fresh parsley or green onions, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Boil the pasta in salted water until al dente. Scoop out a cup of the pasta water right before you drain.
Season the chicken strips with Cajun seasoning, salt if your blend is salt-free, and black pepper. Heat olive oil in a large skillet over medium-high. Add chicken and sear until browned and cooked through, about 5 to 6 minutes.
In the same skillet, reduce heat to medium and add butter. Toss in onion and bell pepper with a pinch of salt. Cook until soft and caramelized, 5 to 7 minutes. Stir in garlic for 30 seconds until fragrant.
Sprinkle in remaining Cajun seasoning and smoked paprika if using. Pour in broth and let bubble for 2 minutes.
Stir in cream and bring to a gentle simmer. Let thicken for 3 to 4 minutes.
Add Parmesan and lemon juice, then adjust seasoning to taste.
Add chicken back to the skillet, then fold in cooked pasta. Toss until every noodle is coated.
Finish with parsley or green onions. Serve hot, with extra cheese if desired.

Notes

For a lighter dish, use half-and-half instead of heavy cream. Leftovers reheat well with a splash of milk or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg