Description
Creamy Cajun Chicken Pasta is a quick and flavorful weeknight dinner featuring juicy chicken breasts coated in smoky Cajun spices, tossed in a rich, creamy sauce with penne pasta and sautéed veggies. Ready in under 30 minutes, it’s perfect for busy nights when you want comfort with a spicy kick.
Ingredients
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2 x 7-9 oz (200–250 g) chicken breasts
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1 tbsp lime juice
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1 tbsp olive oil
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1 tbsp Cajun seasoning (plus 2 tbsp for sauce)
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1/4 tsp salt (plus to taste)
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1/4 tsp black pepper (plus to taste)
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10.5 oz (300 g) penne pasta
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1 cup (250 ml) double/heavy cream, room temperature
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1 cup (250 ml) chicken stock
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3.5 oz (100 g) button mushrooms, sliced
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1.7 oz (50 g) Parmesan cheese, plus extra for serving
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2 tbsp unsalted butter
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1 tbsp fresh parsley, finely diced (plus extra for serving)
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2 cloves garlic, finely diced
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2 small peppers (1 red, 1 green), cored & finely diced
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1 medium onion, finely diced (white or red)
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Olive oil, as needed
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Lime juice, to serve (optional)
Instructions
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Slice chicken breasts horizontally into 4 even pieces. In a shallow dish, whisk olive oil, lime juice, 1 tbsp Cajun seasoning, salt, and pepper. Toss chicken to coat; marinate at least 30 minutes or overnight.
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Heat a large pan over medium-high heat. Cook chicken until charred and cooked through, about few minutes per side. Rest, then slice thinly.
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In the same pan, sauté mushrooms until softened. Add diced peppers and onion; cook until golden. Add garlic; cook 1 more minute.
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Stir in 2 tbsp Cajun seasoning; cook 1 minute. Add butter, then chicken stock and cream. Simmer 10 minutes, stirring occasionally, until sauce thickens.
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Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
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Add Parmesan, parsley, and seasoning to sauce; stir until smooth. Toss pasta into sauce, then add sliced chicken and juices. Adjust sauce thickness with reserved pasta water if needed.
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Serve with extra Parmesan, parsley, and lime juice if desired.
Notes
Adjust spice level by adding or reducing Cajun seasoning.
Substitute penne with other pasta shapes like farfalle or rigatoni.
Add extra veggies like spinach or zucchini for variation.
Let chicken rest after cooking to keep it juicy.
Store leftovers in airtight container in fridge for up to 3 days; reheat gently with added cream or stock.
- Prep Time: 30 minutes (includes marinating)
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Sautéing, Simmering, Boiling
- Cuisine: American (with Cajun influence)