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- 2 boneless, skinless chicken breasts, sliced into strips - 8 oz fettuccine or penne pasta Chicken and pasta are the stars of this dish. I use boneless, skinless chicken breasts for a tender bite. Slicing them into strips helps them cook evenly. For pasta, both fettuccine and penne work great. They hold the sauce well, making every bite delicious. - 1 tablespoon Cajun seasoning - 1 cup heavy cream - 1 cup chicken broth The sauce brings it all together. I love Cajun seasoning for its bold flavor. Just one tablespoon adds a nice kick. Heavy cream gives the sauce its creamy texture. Chicken broth adds depth. Together, they create a rich base for the dish. - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved - Fresh parsley, chopped for garnish Adding vegetables makes the dish colorful and fresh. I use a medium onion for sweetness and three cloves of garlic for aroma. Red bell pepper adds crunch, and cherry tomatoes bring a burst of flavor. Chopping fresh parsley at the end brightens the dish. It not only looks pretty but adds a fresh taste. {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 8 oz of fettuccine or penne pasta. Cook the pasta for about 8-10 minutes until it is al dente. After that, drain the pasta and set it aside. Next, take 2 boneless, skinless chicken breasts and slice them into strips. In a mixing bowl, toss the chicken with 1 tablespoon of Cajun seasoning. Make sure each piece is well-coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes. The chicken should turn brown and be fully cooked. Remove it from the skillet and set it aside. In the same skillet, add the diced onion and sliced red bell pepper. Cook them for about 3-4 minutes until they soften. Then, add 3 minced garlic cloves and cook for another minute. This will add a lovely flavor to your dish. Pour in 1 cup of chicken broth and bring it to a simmer. Then, add 1 cup of heavy cream, stirring well. Let the sauce simmer for 3-5 minutes. This will help it thicken slightly. Now, add the cooked chicken back into the skillet, along with 1 cup of halved cherry tomatoes. Stir everything well to coat in the creamy sauce. Then, mix in the cooked pasta and toss until all ingredients are evenly coated. Stir in ½ cup of grated Parmesan cheese. This will make your sauce extra creamy. Season with salt and pepper to taste. Finally, remove from heat and garnish with fresh chopped parsley before serving. Enjoy your tasty dish! To cook juicy chicken, start with high heat. Sear the chicken strips in olive oil. This helps lock in moisture. Cook until they are browned, about 5-7 minutes. Let the chicken rest before mixing it back in. This keeps it tender. For seasoning, coat the chicken well with Cajun seasoning. Make sure every piece gets the spice. You can add salt and pepper after cooking for better flavor control. To get the right sauce thickness, simmer it gently. After adding the heavy cream, let it bubble for 3-5 minutes. This will help the sauce thicken. If it’s too thick, add a splash of chicken broth. Stir well to adjust the flavor as needed. Taste the sauce as you go. You can add more Cajun seasoning or salt if it needs a boost. Adjusting flavors keeps everyone happy. To avoid overcooked pasta, cook it until al dente. This means it should still be firm when bitten. Follow the package instructions carefully. Set a timer to remind yourself. For easy draining, use a colander. Shake it gently to remove excess water. You can save a bit of pasta water. It can help loosen the sauce later if needed. Pro Tips Perfect Pasta Cooking: Always cook your pasta al dente for the best texture. It will continue to cook slightly when mixed with the sauce. Homemade Cajun Seasoning: If you want to customize the heat level, consider making your own Cajun seasoning using paprika, cayenne, garlic powder, and thyme. Thickening the Sauce: To achieve a richer sauce, allow the heavy cream and chicken broth to simmer longer, stirring occasionally to prevent sticking. Garnishing for Freshness: Always add garnishes like fresh parsley just before serving to maintain their bright color and flavor. {{image_2}} You can swap chicken for shrimp or sausage. Shrimp cooks fast and adds a sweet flavor. Just sauté the shrimp until pink. For sausage, use smoked or andouille for a nice kick. You can also make this dish vegetarian. Try using firm tofu or tempeh. Season them like the chicken for a tasty option. Adjust the Cajun seasoning to fit your taste. If you like it spicy, add more seasoning. Start with a little and taste as you go. You can also add other spices. A pinch of cayenne or paprika can enhance the flavor. Experiment to find your perfect heat level. Seasonal vegetables can brighten this dish. Add zucchini, asparagus, or spinach for freshness. These veggies cook quickly and blend well with the sauce. You can also use frozen vegetables. They save time and are easy to keep on hand. Just add them to the skillet with the other veggies. To store your Creamy Cajun Chicken Pasta, let it cool first. Place the leftovers in an airtight container. This keeps out air and moisture. You can store it in the fridge for up to three days. Check for freshness before eating. If it smells off or looks strange, toss it. You can freeze this dish, but it’s best to do so before adding the cheese. Use a freezer-safe container. Make sure to leave some room for expansion. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, warm it on the stove over low heat. Stir in some extra cream or broth for the best taste. Don’t let those leftovers go to waste! You can make a Cajun chicken pasta bake. Just mix it with some breadcrumbs and cheese, and bake at 350°F for 20 minutes. You can also turn it into a wrap. Just add some salad greens and roll it up in a tortilla. This way, you get a fresh twist on a classic dish! You can use several options to replace heavy cream. Here are some ideas: - Whole milk with a tablespoon of butter - Coconut milk for a dairy-free option - Greek yogurt for a creamier texture - Silken tofu blended until smooth These alternatives can still give you that creamy feel without heavy cream. Yes, you can prepare this dish ahead of time. Here are some tips: - Cook the pasta a bit less than usual. This helps it stay firm. - Store the chicken and sauce separately to keep things fresh. - Reheat on low heat, adding a splash of broth or cream to loosen the sauce. Making it in advance saves time and keeps the flavors rich. The spice level depends on the Cajun seasoning you use. If you want less heat: - Use less Cajun seasoning. - Add a pinch of sugar to balance the spice. - Include bell peppers to add sweetness and reduce heat. You can adjust the spice to fit your taste! Making this dish gluten-free is simple. Here’s how: - Use gluten-free pasta, like rice or quinoa pasta. - Check the Cajun seasoning for gluten content. - Ensure your chicken broth is gluten-free. These swaps will keep the flavor while making it gluten-free. This blog post shared a delicious recipe for creamy Cajun chicken pasta. You learned about the best ingredients, like boneless chicken, flavorful sauces, and fresh vegetables. I also provided tips for cooking and variations to fit your taste. Remember, you can adjust spice levels and make this dish your own. Store leftovers properly, and use them creatively. Enjoy cooking this meal, and let your kitchen be filled with great flavors.

Creamy Cajun Chicken Pasta

A delicious and creamy pasta dish with Cajun seasoned chicken and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, sliced into strips
  • 8 oz fettuccine or penne pasta
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup cherry tomatoes, halved
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a mixing bowl, toss the sliced chicken with Cajun seasoning until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the diced onion and sliced red bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken broth and bring it to a simmer. Then, add the heavy cream, stirring to combine. Simmer for 3-5 minutes until the sauce thickens slightly.
  • Add the cooked chicken back into the skillet along with the cherry tomatoes. Stir well to coat everything in the creamy sauce. Mix in the cooked pasta and toss until evenly coated.
  • Stir in the grated Parmesan cheese until melted and creamy, then season with salt and pepper to taste.
  • Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

Serve immediately for best flavor and texture.
Keyword Cajun, chicken, creamy, pasta