Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is a simple, quick recipe that's perfect for a weekend night's dinner. Tender chicken breast mixed with tender pasta in a creamy Cajun garlic sauce, ready in 30 minutes.
Ingredients
- 2 tablespoons finely chopped parsley, for serving
- 1/2 cup grated parmesan cheese
- 1 1/2 cups heavy whipping cream
- 2/3 cup chopped tomatoes
- 3 garlic cloves, minced
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil
- 2 boneless, skinless chicken breasts
- 8 ounces linguine pasta
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook pasta according to package instructions until fully cooked. Reserve ½ cup of the pasta water, then drain, cover and keep warm.
- Fry the chicken breasts until they are evenly thick and season them all with 1½ tablespoons of the Cajun seasoning.
- In a large non-reactive skillet, heat 2 teaspoons oil over medium-high heat. Once heated up, add the chicken and brown on both sides. Reduce heat to low and fry until fully cooked and 165 degrees Fahrenheit on a thermometer. Transfer to a cutting board, cut into thin slices, and cover to keep warm.
- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the chopped tomatoes and fry for another two minutes.
- Add heavy whipping cream, remaining Cajun seasoning, and Parmesan cheese, and bring to a simmer. Season to taste if necessary.
- Add the chicken strips and the cooked pasta to the sauce and stir until the pasta and chicken are combined. Add warm pasta water if you wish to thin out the sauce. Served with grated parmesan cheese and chopped parsley.
Notes
Avoid using cast iron or copper pans any time you are making a creamy sauce with an acidic product such as tomatoes, or it will react and make the sauce grainy.