Description
A bold and flavor-packed dinner featuring creamy Cajun chicken and pasta.
Ingredients
- 12 ounces penne or rigatoni
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Pat chicken dry and toss with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Let rest while you boil the pasta.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Sear chicken pieces in batches until golden and cooked through (about 4–5 minutes per batch). Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet, then sauté onion and bell pepper until softened, 4–5 minutes. Add garlic and smoked paprika, cook 30 seconds until fragrant.
- Sprinkle remaining Cajun seasoning over veggies, pour in chicken broth to deglaze, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer.
- Add grated Parmesan and stir until melted. Return chicken to the skillet along with drained pasta. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to the pasta. Taste and adjust salt and pepper.
- Plate, garnish with chopped parsley and lemon wedges for brightness. Serve hot.
Notes
Use room-temperature chicken for even searing. Reserve pasta water to help emulsify the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun