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Cajun Chicken Pasta Recipe

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★★★★★

4.9 from 311 reviews

A flavorful and creamy Cajun chicken pasta that combines tender chicken pieces cooked with aromatic garlic and spicy Cajun seasoning, simmered in a rich tomato and cream sauce, then tossed with al dente penne pasta and finished with parmesan and a hint of lemon juice. Perfect for a satisfying weeknight dinner with a touch of Southern spice.

Ingredients

Scale

Chicken and Sauce

  • 1 tbsp olive oil
  • 400g chicken breasts, chopped into large chunks
  • 3 garlic cloves, finely chopped or grated
  • 2 tbsp Cajun-style seasoning
  • 400g can chopped tomatoes or passata
  • 1 chicken stock cube, crumbled
  • ¼ can (about 100ml) water
  • 150ml double cream
  • 20g parmesan, finely grated, plus extra to serve
  • ½ lemon, juiced

Pasta and Garnish

  • 500g penne or another tube-shaped pasta
  • Chopped parsley, to serve (optional)

Instructions

  1. Heat the oil and cook chicken: Heat the olive oil in a large, shallow saucepan or deep frying pan over medium heat. Add the chopped chicken breasts, season lightly with salt and pepper, and fry for 6-8 minutes, stirring occasionally until the chicken is golden on all sides but not fully cooked through.
  2. Add garlic and Cajun seasoning: Stir in the finely chopped or grated garlic and cook for 2 more minutes until fragrant. Then sprinkle over the Cajun-style seasoning and stir well to coat the chicken pieces evenly with the spices.
  3. Add tomatoes and stock: Pour in the canned chopped tomatoes or passata, add a quarter of the tomato can filled with water, and crumble in the chicken stock cube. Stir everything together, bring the sauce to a gentle simmer, and cook for 5 minutes to allow the flavors to meld.
  4. Cook pasta: While the sauce simmers, bring a large pan of salted water to a boil. Cook the penne pasta for 1 minute less than the package instructions suggest, keeping it slightly firm as it will finish cooking in the sauce.
  5. Combine cream and pasta with chicken mixture: Stir the double cream into the chicken and tomato sauce, continuing to gently simmer. Drain the pasta well and add it directly into the sauce. Cook everything together over low heat for 2 minutes, allowing the pasta to absorb the sauce flavor and finish cooking.
  6. Finish with parmesan and lemon: Stir in the finely grated parmesan cheese and freshly squeezed lemon juice, cooking for another 1 minute to melt the cheese and brighten the flavors.
  7. Serve: Serve the Cajun chicken pasta straight from the pan or transfer to a large serving bowl. Garnish with extra parmesan and chopped parsley if desired for a fresh, aromatic touch.

Notes

  • Use chicken breasts chopped into large chunks to get nice bites of tender meat in every mouthful.
  • If you prefer a milder dish, reduce the amount of Cajun seasoning or use a milder blend.
  • The cream can be substituted with half-and-half for a lighter version, but the sauce will be less rich.
  • Adding lemon juice at the end helps to cut through the richness of the cream and cheese, balancing the flavors.
  • This recipe works well with other tube-shaped pasta like rigatoni or ziti.
  • Leftovers can be refrigerated and gently reheated, although pasta may absorb some sauce and thicken overnight.
  • For a gluten-free version, use a suitable gluten-free pasta.

Keywords: Cajun chicken pasta, creamy pasta, Cajun seasoning, chicken pasta recipe, penne pasta, spicy chicken pasta

Find it online: https://famdishes.com/cajun-chicken-pasta-recipe/