Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the cooked pasta aside.8 ounces pasta of your choice
- While the pasta cooks, pat the chicken pieces dry with paper towels. Season them generously with salt, black pepper, and about half of your Cajun seasoning.1 pound boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper, 1 teaspoon Cajun seasoning
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 pound boneless, skinless chicken breasts or thighs
- Add the chopped onion and bell peppers to the same skillet. If the skillet seems dry, you can add another drizzle of olive oil. Cook, stirring occasionally, until the onions are softened and translucent, and the peppers are tender-crisp, about 5-7 minutes.1 medium onion, 2 bell peppers, 1 tablespoon olive oil
- Stir in the minced garlic, remaining Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low. Gradually whisk in the heavy cream and bring the sauce to a gentle simmer. Let it cook for about 3-5 minutes, allowing it to thicken slightly.1/2 cup chicken broth, 1 1/2 cups heavy cream
- Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Season the sauce with salt and black pepper to taste. Remember that Cajun seasoning can be salty, so taste before adding too much salt.1/2 cup grated Parmesan cheese, Salt and freshly ground black pepper, 1 teaspoon Cajun seasoning
- Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together to ensure the pasta and chicken are evenly coated with the creamy Cajun sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.1 pound boneless, skinless chicken breasts or thighs, 8 ounces pasta of your choice
- Serve the Creamy Cajun Chicken Pasta immediately. Garnish generously with fresh chopped parsley for a pop of color and freshness.Fresh parsley
Notes
To store leftover Creamy Cajun Chicken Pasta, allow it to cool completely at room temperature. Transfer the pasta to an airtight container and refrigerate. It will stay fresh in the refrigerator for 3-4 days. For reheating, the best method is over low heat on the stovetop in a skillet. Add a splash of milk or chicken broth to loosen the sauce and prevent it from drying out. Stir gently until heated through. Alternatively, you can reheat individual portions in the microwave at 50% power, stirring halfway through, until warm. Freezing is also an option; store cooled pasta in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
