Cajun Chicken Pasta
A quick and flavorful dinner option, this Cajun Chicken Pasta combines pan-seared chicken breast with al dente pasta in a velvety, Cajun-spiced cream sauce. Ready in just 30 minutes, this satisfying dish is ideal for busy evenings when time is short but flavor is essential.
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Ingredients
- 1 ½ cups heavy cream
- 2 tablespoons chopped flat-leaf parsley for garnish
- 2 skinless boneless chicken breasts
- 2 teaspoons extra virgin olive oil
- ½ cup finely grated Parmesan cheese
- 8 ounces linguine or similar long pasta
- 2 tablespoons unsalted butter
- 2 to 3 garlic cloves minced
- 1 ½ to 2 tablespoons Cajun spice blend divided to taste
- ⅔ cup diced fresh tomatoes
- ½ teaspoon salt for boiling pasta water
- ½ cup reserved pasta cooking liquid optional for thinning sauce
Instructions
- Bring a large pot of water to a rolling boil and stir in the salt. Cook the linguine according to package instructions until firm to the bite. Set aside ½ cup of the pasta water before draining. Cover the pasta to retain heat.
- Pound the chicken breasts to ensure even thickness. Generously coat both sides with 1½ tablespoons of Cajun seasoning.
- Warm the olive oil in a wide, non-reactive skillet over medium-high heat. Add the chicken and sear each side until golden brown. Reduce heat and continue cooking until the internal temperature reaches 165°F. Transfer the chicken to a board, slice into thin strips, and cover to keep warm.
- In the same skillet over medium heat, melt the butter and sauté the garlic for about 30 to 60 seconds, or until aromatic. Stir in the diced tomatoes and cook for an additional 2 minutes.
- Pour in the heavy cream, sprinkle in the remaining Cajun seasoning to preference, and stir in the Parmesan cheese. Simmer gently, tasting and adjusting seasoning as needed.
- Return the sliced chicken and cooked linguine to the skillet, tossing well to coat in the sauce. If the sauce is too thick, incorporate a splash of the reserved pasta water until the desired consistency is reached. Serve garnished with extra Parmesan and freshly chopped parsley.
Notes
Use only non-reactive cookware—avoid cast iron or copper—when preparing creamy sauces containing acidic ingredients such as tomatoes, to prevent curdling or graininess.
If your Cajun seasoning includes significant salt, begin with a smaller amount and adjust as needed to prevent over-seasoning.
If your Cajun seasoning includes significant salt, begin with a smaller amount and adjust as needed to prevent over-seasoning.