Creamy Cajun Chicken Pasta
Creamy Cajun chicken pasta brings a little heat and a lot of comfort: spice-rubbed chicken seared until blackened, sliced over penne, all coated in a creamy Parmesan sauce with just the right Cajun kick. It’s a bold, satisfying dinner that tastes like a night out.
Want more creamy chicken dinners? Try our creamy Tuscan chicken.
How to get the best creamy Cajun chicken pasta
Rub the chicken generously with Cajun seasoning and get a proper sear for that blackened flavour, then loosen the sauce with a splash of reserved pasta water so it coats every piece. Cook chicken to a safe internal temperature of 75°C (165°F).
Ingredients
Values are estimated, per serving.
Procedure
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Cook the penne in salted water until al dente, then drain, reserving a cup of pasta water.
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Rub the chicken breasts all over with the Cajun seasoning.
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Heat the olive oil in a skillet over medium-high and sear the chicken for 5–6 minutes per side until blackened and cooked to 75°C (165°F). Rest, then slice.
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In the same pan, cook the garlic for 30 seconds, then add the cream and stock and simmer for 2–3 minutes.
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Take off the heat and stir in the Parmesan until smooth, loosening with a splash of pasta water.
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Toss the penne through the sauce, top with the sliced chicken, diced tomato and parsley, and serve.
