Creamy Cajun Chicken Pasta
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
654 kcal
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Course
Main Course
Creamy Cajun Chicken Pasta
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This Cajun chicken pasta recipe is outrageously tasty with tender pan-fried chicken and a luxurious Cajun cream sauce that has a kick! It's a delicious 30-minute meal.
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Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut in half lengthwise
- 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
- 1/2 teaspoon garlic powder
- salt & pepper as needed, to taste
- Flour for dredging + 1 teaspoon flour divided
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 2 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard optional
- 1 medium tomato chopped small
- For serving: chopped fresh basil, parsley, scallions, and freshly grated parmesan cheese optional, to taste
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Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season the chicken with the first 1/2 tablespoon of Cajun seasoning, the garlic powder, and salt & pepper (go easy on the salt if your Cajun seasoning contains some salt), then coat each piece in flour and shake off any excess.
- To a skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Let the pan warm up for a few minutes.
- Cook the chicken for 5 minutes/side or until golden and cooked through. Transfer the chicken to a plate and set it aside.
- Reduce the heat to medium, and add the remaining 1 tablespoon butter to the skillet and once it's melted, add the garlic and 1 teaspoon of flour. Let it cook for about a minute, stirring nearly constantly.
- Whisk in the cream, lemon juice, Dijon mustard (if using), and the remaining 1/2 tablespoon of Cajun seasoning.
- Stir in the tomato and let the sauce thicken up a bit (it shouldn't take longer than a few minutes). Add a splash of the hot pasta water if it gets too thick.
- Drain the pasta and add it to the skillet and toss. Stir in the basil/parsley/scallions if using. Taste and season with extra salt & pepper as needed (be generous if your Cajun seasoning doesn't contain any salt). Serve with the chicken sliced on top (or leave each piece whole) and freshly grated parmesan.
Notes
- Cajun seasoning can be quite salty, so if you use a regular kind (like Tony Chachere's Original), the recipe will be too salty. If all you have on hand is a regular/salty Cajun seasoning, I recommend reducing the quantity by about 50% so the overall dish isn't too salty.
- Chicken is cooked through at 165F. I use an instant read thermometer to ensure it's perfect every time.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
50g
(17%)
Protein
34g
(68%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
218mg
(9%)
Potassium
720mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2202IU
(44%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 218mg | 9% |
| Potassium | 720mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2202IU | 44% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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