Description
A quick, cozy dinner with a creamy Cajun sauce and juicy chicken, perfect for weeknight meals.
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts or thighs (Pat dry before seasoning.)
- 2 tablespoons Cajun seasoning (Adjust to taste.)
- 1 teaspoon salt (For seasoning.)
For the Pasta
- 8 ounces penne, fettuccine, or linguine (Cook until just shy of al dente.)
For the Sauce
- 2 tablespoons butter (For searing and richness.)
- 1 tablespoon olive oil (For searing the chicken.)
- 4 cloves garlic, minced (Fresh is best.)
- 1 cup chicken broth (Adds savory depth.)
- 1 cup heavy cream (For a silky finish.)
- 1 cup fresh grated Parmesan (For melty goodness.)
Optional Add-Ins
- 1 cup bell peppers, sliced (Adds sweetness and color.)
- 1 medium onion, sliced (Adds an extra savory note.)
- 1 cup cherry tomatoes, halved (Adds juicy pops.)
- 1/4 cup fresh parsley, chopped (For garnish.)
Instructions
Preparation
- Season chicken generously with Cajun seasoning and a pinch of salt.
- Pat the chicken dry before seasoning for better browning.
- Cook the pasta according to package instructions until just shy of al dente.
Cooking
- In a large skillet, heat butter and olive oil over medium-high heat. Sear chicken until golden brown, about 4-5 minutes per side. Remove and let rest.
- Lower the heat and add more butter, followed by minced garlic. Sauté until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits.
- Stir in heavy cream and Cajun seasoning. Simmer gently until slightly thickened.
- Add the undercooked pasta and a splash of pasta water to the sauce. Toss until the sauce clings to the pasta.
- Slice the rested chicken and nestle into the pasta. Finish with grated Parmesan and a squeeze of lemon if desired.
Notes
For a one-pot version, cook the pasta right in the sauce. Adjust Cajun seasoning to taste. Use room temp cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Cajun