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Creamy cajun chicken pasta in a skillet with sliced chicken and green onion garnish

Cajun Chicken Pasta

A creamy cajun chicken pasta with a seared, blackened chicken crust and areduced tomato cream sauce that actually coats the noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 2 tbsp cajun seasoning divided
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan
  • 12 oz penne or fettuccine
  • 2 green onions sliced

Method
 

  1. Season chicken cutlets with half the cajun seasoning.
  2. Sear in hot oil, 4 minutes per side, until 165°F internal.
  3. Rest chicken under foil.
  4. Sauté onion and bell pepper in butter, 5 minutes.
  5. Add garlic 30 seconds, then tomatoes and their juice.
  6. Add broth and remaining cajun seasoning, bring to a simmer.
  7. Add cream, simmer uncovered 5 minutes until spoon-coating thick.
  8. Cook pasta just shy of al dente, reserve 1 cup pasta water, drain.
  9. Stir Parmesan into sauce, add pasta, toss, loosen with pasta water if needed.
  10. Top with sliced chicken and green onions.

Notes

Storage: Refrigerate up to 3 days; reheat with a splash of cream or broth. Not recommended for freezing, cream sauce separates after thawing.
Allergen note: Contains dairy and gluten. Coconut milk works for dairy-free; gluten-free pasta for gluten-free.
Notes: Chicken can be seared and seasoned a day ahead and warmed through in fresh sauce.