Creamy Cajun Chicken Pasta
A quick and bold weeknight dinner featuring seared chicken with a velvety cream sauce infused with Cajun seasoning and smoked paprika.
Ingredients
Chicken Preparation
- 2 pieces boneless, skinless chicken breasts Substitute thighs for juicier results
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning Store-bought or homemade
- Salt and pepper To taste
Pasta Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
Sauce Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional, for extra heat)
- Fresh lemon juice (to brighten before serving)
Instructions
Prepare the chicken
- Pat chicken dry and season both sides with 1 tablespoon Cajun seasoning plus salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken 4–6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C).
- Remove chicken to a cutting board, tent with foil, and rest for 5 minutes. Slice thinly against the grain.
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook to al dente according to package directions.
- Reserve ¾ cup of pasta water, then drain pasta.
Make the Cajun cream sauce
- In the same skillet over medium heat, melt butter. Scrape up any browned bits from the chicken for extra flavor.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in 1 tablespoon Cajun seasoning and smoked paprika; toast briefly (10–15 seconds).
- Pour in chicken broth and scrape the pan. Simmer for 1–2 minutes.
- Add heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 2–3 minutes.
- Whisk in Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water, one tablespoon at a time.
Combine pasta, chicken, and sauce
- Add drained pasta to the skillet and toss to coat evenly.
- Stir in sliced chicken and heat through for 1–2 minutes.
- Finish with a squeeze of fresh lemon juice, chopped parsley, and a pinch of red pepper flakes if using.
- Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
To store, keep leftovers in an airtight container in the fridge for 3–4 days. For best texture, reheat quickly on the stovetop with added liquid if necessary. Feel free to customize ingredients and spice levels based on preferences.