Creamy Cajun Chicken Pasta
This one-pan Creamy Cajun Chicken Pasta combines tender chicken with a rich, spicy cream sauce that coats every strand of linguine. Ready in just 25 minutes, it's the perfect weeknight dinner that tastes like it came from a restaurant.
Ingredients
- 8 oz linguine pasta can substitute with fettuccine or penne
- 2 boneless skinless chicken breasts medium, about 1 to 1.5 lbs total weight
- 2 tsp olive oil for searing the chicken
- 2 Tbsp unsalted butter
- 1.5-2 Tbsp Cajun seasoning divided use; adjust to heat preference
- 3 garlic cloves large, minced
- 2/3 cup diced tomatoes
- 1.5 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese freshly grated
- 2 Tbsp fresh parsley finely chopped for garnish
- 1 Tbsp salt for pasta water
Instructions
Prep Work
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon of salt.
- Place chicken breasts between plastic wrap or parchment paper. Pound to an even ¾-inch thickness using a meat mallet or heavy pan.
- Pat chicken dry with paper towels. Season both sides generously with 1½ tablespoons of Cajun seasoning. Set aside.
- Mince garlic finely. Measure out diced tomatoes, heavy cream, and Parmesan cheese.
Cook the Pasta
- Add linguine to boiling water. Stir immediately and cook for 1 minute less than package directions.
- Before draining, reserve at least ½ cup of pasta water. Drain pasta without rinsing.
Sear the Chicken
- Heat a large skillet over medium-high heat. Add olive oil and let it shimmer, about 30 seconds.
- Place seasoned chicken breasts in the pan. Cook undisturbed for 5 minutes until golden-brown.
- Flip chicken, reduce heat to medium-low, and cook for 5-6 minutes more until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and tent loosely with foil. Let rest while building the sauce.
Build the Sauce
- Keep the skillet over medium heat. Add butter and let it melt completely.
- Add minced garlic and stir constantly for 30-60 seconds until fragrant. Do not let it brown too much.
- Immediately add diced tomatoes and sauté for 2 minutes, stirring occasionally.
- Pour in heavy whipping cream. Use a wooden spoon to scrape up brown bits from the bottom of the pan.
- Add remaining ½ tablespoon Cajun seasoning and sprinkle in Parmesan cheese. Stir until cheese melts completely.
- Bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning.
Combine Everything
- Slice rested chicken into ½-inch thick strips, cutting against the grain.
- Add sliced chicken and any collected juices to the sauce.
- Add cooked pasta to the pan. Using tongs, toss everything together until every strand is coated with sauce.
- Let cook together for 1 minute. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
- Remove from heat. Transfer to serving bowl or individual plates. Garnish with fresh parsley and additional Parmesan if desired.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop with 2-3 tablespoons of milk or cream for best results.
Substitutions: Use chicken thighs for juicier meat. Substitute fettuccine, penne, or any pasta shape. For lighter version, use half heavy cream and half whole milk.
Spice Level: Start with less Cajun seasoning if sensitive to heat. You can always add more. Check if your blend contains salt before seasoning.
Pan Choice: Avoid cast iron pans as acidic tomatoes can react and create metallic taste. Use stainless steel or non-stick.