Cajun Chicken Pasta
This Cajun chicken pasta combines seasoned chicken breast with a rich, creamy Alfredo-style sauce infused with Cajun spices, garlic, and fresh tomatoes for a restaurant-quality dish made at home.
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This Cajun chicken pasta combines seasoned chicken breast with a rich, creamy Alfredo-style sauce infused with Cajun spices, garlic, and fresh tomatoes for a restaurant-quality dish made at home.
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In a large bowl, toss the chicken breasts with olive oil and 1 tablespoon of Cajun seasoning until evenly coated.
While preparing the chicken, cook the penne pasta according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the seasoned chicken breasts until golden brown and cooked through, about 4-6 minutes per side. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and lemon juice, stirring to combine. Bring to a simmer.
Stir in the remaining 1 1/2 tablespoons of Cajun seasoning. Gradually add the shredded parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
Add the cooked penne pasta to the skillet and toss to coat completely in the sauce.
Slice the cooked chicken breasts and arrange them on top of the pasta in the skillet.
Garnish with diced Roma tomatoes and fresh parsley before serving.
Store leftovers in an airtight container for up to 3 days; reheat gently over low heat on the stovetop with a splash of cream or pasta water to restore sauce consistency.
Yes. Thighs work well and stay juicier; adjust cooking time to 6–8 minutes per side to ensure they're cooked through.
Keep heat at medium, add cream slowly, and avoid boiling. Stir frequently and remove from heat if it begins to separate.
Cook pasta and chicken separately, store sauce in the fridge up to 2 days, then combine and warm gently on low heat before serving.
Cajun seasoning adds mild heat and flavor. Reduce the amount or use mild Cajun blend if you prefer less spice.
Use equal parts whole milk mixed with butter, or half-and-half, though the sauce will be thinner and less rich.
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