Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender Cajun-seasoned chicken served over perfectly cooked pasta tossed in a rich, creamy sauce with garlic, cream, and a hint of lemon. Garnished with fresh herbs and parmesan, it’s an easy yet elegant meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken
- 2 chicken breasts (cut in half lengthwise)
- 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
- 1/2 teaspoon garlic powder
- Salt & pepper (as needed, to taste)
- Flour for dredging
Sauce
- 1/2 tablespoon Cajun seasoning (remaining)
- 1 teaspoon flour
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- 1 medium tomato (chopped small)
Garnish (optional)
- Chopped fresh basil
- Chopped fresh parsley
- Chopped scallions
- Freshly grated parmesan cheese
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside once done.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 4 thin cutlets. Season the chicken pieces with 1/2 tablespoon Cajun seasoning, garlic powder, salt, and pepper, using salt sparingly if the seasoning is salted. Dredge each piece in flour, shaking off excess.
- Heat Pan: Place a skillet over medium-high heat and add olive oil along with 1 tablespoon of butter. Allow the pan to heat for a few minutes until hot.
- Cook Chicken: Place the floured chicken cutlets in the hot skillet and cook for about 5 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a separate plate.
- Make Sauce Base: Lower the heat to medium, add the remaining 1 tablespoon butter to the skillet, and once melted, add the minced garlic and 1 teaspoon flour. Cook for about one minute, stirring constantly to form a roux.
- Add Cream and Seasonings: Whisk in the heavy cream, lemon juice, Dijon mustard (if using), and the remaining 1/2 tablespoon Cajun seasoning. Stir well to combine.
- Add Tomato and Thicken Sauce: Stir in the chopped tomato and let the sauce simmer for a few minutes until it thickens slightly. If the sauce becomes too thick, add a splash of the hot reserved pasta water to loosen it.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss to evenly coat with the creamy Cajun sauce. Stir in chopped basil, parsley, and scallions if using. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the pasta and either slice the cooked chicken on top or serve each cutlet whole. Garnish with freshly grated parmesan cheese if desired and serve warm.
Notes
- To reduce sodium, use a low or no salt Cajun seasoning or adjust salt added accordingly.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
- For an extra kick, add a pinch of cayenne pepper along with Cajun seasoning.
- If fresh herbs aren’t available, dried basil and parsley can be used but add them sparingly towards the end of cooking.
- Leftover pasta can be stored in an airtight container in the fridge for up to 3 days.
