Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is a quick and flavorful weeknight dinner featuring tender chicken breasts and linguine tossed in a luscious, spicy cream sauce with garlic and diced tomatoes. Ready in 30 minutes, this comforting dish offers a perfect blend of protein, carbs, and fats, suitable for all skill levels.
Equipment
- 1 Large Pot – for boiling pasta
- 1 Non-reactive skillet (medium or large)
- 1 Meat mallet or rolling pin (for pounding chicken)
- 1 Colander (for draining pasta)
- 1 Instant-read meat thermometer
- 1 Wooden spoon or silicone spatula
Ingredients
- 8 ounces linguine pasta
- 2 boneless skinless chicken breasts
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ to 2 tablespoons Cajun seasoning divided (adjust to taste)
- 3 cloves garlic finely minced
- ⅔ cup diced tomatoes
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (for garnish)
- Salt for pasta water
Instructions
- Cook the Pasta to Al Dente: Bring a large pot of water to a rolling boil and add a tablespoon of salt. Add the linguine and cook according to package directions until just tender but still firm to the bite. Reserve about half a cup of the starchy pasta water before draining the pasta. Cover the drained pasta to keep warm.
- Prepare the Chicken Breasts: Place the chicken breasts between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound them until the thickness is even throughout. Season both sides generously with 1 ½ tablespoons of Cajun seasoning, adjusting based on your spice preference.
- Sear the Chicken: Heat the olive oil in a non-reactive skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear each side until a golden crust forms, about 3-4 minutes per side. Reduce heat to low and continue cooking until the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and let it rest on a cutting board, then slice into thin strips.
- Build the Flavor Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds, until fragrant but not browned. Stir in the diced tomatoes and cook for another 2 minutes to soften and meld the flavors.
- Create the Creamy Sauce: Pour in the heavy cream and sprinkle the remaining Cajun seasoning, adjusting the amount to your taste. Add the Parmesan cheese and stir gently as the sauce begins to simmer. Taste and add salt if needed, allowing the sauce to thicken slightly.
- Combine and Serve: Return the sliced chicken and cooked pasta to the skillet, tossing gently to coat everything evenly with the creamy sauce. If the sauce feels too thick, stir in reserved warm pasta water a little at a time until you reach the desired consistency. Garnish with freshly chopped parsley and extra Parmesan if you like. Serve immediately.
Notes
- Pan Choice Matters: Use a non-reactive skillet (such as stainless steel or non-stick) for this recipe. Avoid cast iron or copper pans when working with cream and acidic ingredients like tomatoes, as these can react and cause the sauce to turn grainy.
- Adjust Seasoning Carefully: Cajun seasoning blends vary in saltiness and heat. Start with less and increase gradually to suit your palate.
- Pasta Water Magic: The reserved pasta water contains starch that helps loosen and bind the sauce to the pasta for a silky texture. Don’t skip this step!
- Rest the Chicken: Allowing the chicken to rest after cooking helps retain its juices and keeps the meat tender.
- Make It Lighter: For a lighter version, substitute half-and-half or whole milk for the heavy cream, but note the sauce will be less rich and creamy.
