Easy Cajun Chicken Pasta
This Easy Cajun Chicken Pasta combines vibrant Cajun flavors with a creamy sauce, making it a perfect weeknight dinner or festive meal.
Ingredients
Main Ingredients
- 8 oz fettuccine or your pasta of choice You can use any pasta you prefer.
- 1 lb chicken breast, diced You can swap with shrimp for a seafood twist!
- 2 tbsp Cajun seasoning Adjust to taste.
- 2 tbsp olive oil For cooking the chicken.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup bell pepper, diced Any color will do; green is great for a fresh crunch.
- 1 cup heavy cream For a lighter option, use half-and-half or a non-dairy alternative.
- 1 cup chicken broth
- to taste Salt and pepper
- Chopped parsley for garnish Adds a beautiful pop of color!
Instructions
Cooking the Pasta
- Bring a large pot of salted water to boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Preparing the Chicken
- In a large bowl, toss the diced chicken with Cajun seasoning until well-coated.
- In a large skillet over medium heat, add olive oil. Once it shimmers, add the seasoned chicken and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sautéing the Vegetables
- In the same skillet, toss in the chopped onion and bell pepper. Sauté until they soften and become fragrant, about 3-4 minutes. Add the garlic and cook for an additional minute.
Creating the Sauce
- Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently, thickening into a creamy sauce.
- If it gets too thick, add a splash of reserved pasta water.
Combining Everything
- Return the chicken to the skillet and mix well. Add the cooked pasta and toss everything together, ensuring the pasta is evenly coated in sauce. Season with salt and pepper to taste.
Serving
- Dish out your Easy Cajun Chicken Pasta and garnish with fresh parsley. Enjoy while warm!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. It can also be frozen for up to three months. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to revitalize the sauce.