Creamy Cajun Chicken Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Creamy Cajun Chicken Pasta
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Creamy cajun chicken pasta is quick, incredibly easy family dinner that’s perfect for busy weeknights. It’s creamy with just the right amount of spice, smoky, perfect juicy chicken and pasta snuggled in creamy sauce!
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Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoon olive oil divided
- 2 tablespoon Cajun Seasoning adjust according to taste
- 8 ounces penne pasta
- 2 tablespoon unsalted butter
- 4 oz button mushrooms sliced
- ½ of each bell peppers red, green, yellow
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 4 oz cream cheese softened
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ cup fire roasted tomatoes or regular roma tomatoes diced
- ⅓ cup chicken stock
- ¾ cup freshly grated parmesan
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoon chopped fresh parsley leaves
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Instructions
- Start with butterfly cut on chicken breasts to make equal sized (as much as you can) breasts.
- Add cut chicken breasts into a zip-lock bag.
- Add 2 tablespoon of Cajun seasoning to chicken breast. Add salt and pepper to taste and fresh squeezed lemon juice.
- Mix everything together to coat the seasoning evenly on chicken breast.
- Leave it to marinate for 30 minutes to 2 hours refrigerated.
- Heat a skillet or pan. Add a tablespoon of olive oil.
- Place seasoning chicken breast, cook for 3 – 4 minutes on both sides until charred on both sides.
- Remove chicken breasts from pan, let it rest.
- Once chicken breast is rested well, slice it into smaller cubes or long slices.
- Cook pasta in salted boiling water until very al-dente. Do not overcook pasta as it will get cooked briefly in the sauce as well. Remember to reserve some of the pasta cooking water.
- Into the same pan or skillet add slices mushrooms. Saute for a minute scrapping off all brown/burnt bits from chicken leftover in skillet.
- Throw in sliced or chopped bell peppers, diced onion and minced garlic to the pan. Saute and cook for a minute.
- Add extra (I used about 1 ½ teaspoon) Cajun seasoning (skip extra cajun seasoning if you don't want extra kick), salt and pepper to taste. Mix well and let it cook for 60 seconds.
- Add fire roasted diced tomatoes, stir and cook.
- Add chicken stock, lemon zest and softened cream cheese to the pan.
- Mix well until cream cheese is completely melted and blends to the sauce.
- Add sliced Cajun chicken to the cream sauce.
- Stir to bring everything together. Let it simmer for 2 minutes.
- Add cooked pasta along with 1 or 2 tablespoon of starch water in which pasta was cooked, stir everything together.
- Turn off flame after a minute.
- Sprinkles loads of grated parmesan cheese and chopped fresh parsley on top.
- Serve immediately hot with some garlic bread on side.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Different Cajun seasoning has varying levels of spice. Cayenne pepper used in the seasoning is what makes Cajun seasoning hot. If you want to control the amount of heat, make your own Cajun seasoning and add less or more cayenne pepper accordingly.
- I prefer penne for Cajun chicken pasta recipe. Bow-tie, large pasta noodles, rigatoni, spiralli, fusilli are all good options.
- Leftovers can be stored in air tight container for up to 3 days and make sure to use within 3 days.
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