Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Creamy Cajun chicken pasta is best when the chicken gets a good sear before the sauce goes into the skillet. The browned bits left behind add flavor to the cream sauce, and a little reserved pasta water keeps it silky enough to coat the pasta without becoming too heavy.
This version has peppers and onions for plenty of color and uses Cajun seasoning on the chicken and again at the end, if needed. That lets you control the heat instead of discovering after dinner is finished that you went too far.
Ingredients
- 12 ounces penne, rigatoni, or another short pasta
- 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Shawhan Farms Dap’s Cajun Blackened Seasoning, 2 teaspoons, plus more to taste
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
- Chopped green onion or parsley, optional
Instructions
- Cook the pasta. Bring a large pot of water to a boil and cook the pasta until just al dente. Reserve 1 cup of the pasta water before draining.
- Season and brown the chicken. Sprinkle the chicken evenly with 2 teaspoons Dap’s Cajun Blackened Seasoning. Heat the olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook until browned and cooked through to 165°F, about 5 to 7 minutes. Transfer to a plate.
- Cook the vegetables. Reduce the heat to medium. Add the bell pepper and onion to the same skillet and cook for 4 to 5 minutes, until they begin to soften. Add the garlic and cook for about 30 seconds.
- Make the sauce. Add 1/2 cup of the reserved pasta water and scrape up the browned bits from the bottom of the skillet. Stir in the cream and bring it to a gentle simmer. Add the Parmesan and stir until melted.
- Bring it together. Return the chicken to the skillet and add the drained pasta. Toss until everything is coated with sauce. Add more pasta water a little at a time if the sauce needs loosening.
- Taste before adding more seasoning. The Parmesan and Cajun blend both bring seasoning to the dish, so taste first. Add more Dap’s or black pepper if you want it bolder.
Helpful Tips
Brown the chicken in batches if needed. Crowding the skillet makes the chicken steam instead of sear, and those browned bits are part of what makes the sauce so good.
Keep the cream at a gentle simmer. High heat can make a cream sauce separate. Once the cream goes in, turn the heat down and let it cook gently.
Save more pasta water than you think you need. The sauce will thicken as the pasta sits. A splash of warm pasta water loosens it without adding more cream.
Add a citrusy finish. A light sprinkle of our Zesty Lemon Pepper Parmesan Seasoning Topper just before serving adds a bright citrus note that pairs especially well with the smoky, browned flavor from the Cajun seasoning.
Swap in shrimp. Cook peeled shrimp just until pink and opaque, remove them from the skillet, and return them at the very end so they do not overcook.
Add more vegetables. Mushrooms, spinach, broccoli, or zucchini all work here. Cook firm vegetables with the peppers and onions; stir spinach in just before the pasta.
For leftovers: Refrigerate in a covered container. Reheat gently with a splash of milk or water to loosen the sauce.
What to Serve with Cajun Chicken Pasta
A crisp green salad, roasted broccoli, green beans, or asparagus gives you something fresh alongside the creamy pasta. Garlic bread is never a bad idea either, especially if there is sauce left in the bowl.
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