Cajun Chicken Pasta
This crazy delicious and flavorful Cajun chicken pasta is insanely good to the last bite paired with an ultra creamy sauce, peppers/onions, and the juiciest Cajun-spiced chicken—oh my yum!
It’s been quite some time since I’ve posted a savory recipe on the old blizzog.
While I do enjoy baking and making you all the sweet things, I thought you might need some actual sustenance, ha! In comes my take on the beloved cajun chicken pasta. I’m actually shocked that it took me this long to get this recipe on my blog. I’ve been making this cajun chicken pasta for years and it is honestly one of my favorite dishes, ever!
I remember the first time I started playing around with this recipe. I’m pretty sure that I looked through every cookbook, watched every YouTube video, and scoured the internets on everything related to cajun chicken pasta, bruh. What I found that was interesting was that each person’s recipe was different. Like, there are so many kinds of variations when it comes to how one likes their cajun chicken pasta. Some recipes called for the chicken to be prepared differently like grilled, cooked whole and then sliced, or cut into chunks (like my version!). Also, I love how some recipes incorporate different veggies; like peppers, onions, mushrooms, and even, other meats/poultry like sausage or shrimp.
No matter the different combinations, one thing rang the same, and that is the call for plenty of parmesan cheese! I mean, it makes up the amazing sauce in this cajun chicken pasta after all! And I also prefer tons of freshly grated parmesan cheese on top of the finished plate for good measure. As I mentioned previously, I like to cut up my chicken breasts into pieces rather than cooked whole and sliced. I love how easy it is to pick up with a fork along with the pasta and veggies. For my recipe, I like to use a mix of peppers and onions as it pairs well with the other ingredients and adds a bit of color.
Let’s also talk about the main star in cajun chicken pasta, shall we?
That is the use of cajun seasoning. It’s important that you understand that the right cajun seasoning is what really makes this dish bomb. Some people like to make their own homemade cajun seasoning, which is cool, but ya girl doesn’t have time for all of dat! I like to use an authentic cajun seasoning like from brands like, Tony Chachere’s or Slap Ya Mama. Either one is a true authentic cajun seasoning blend.
This cajun chicken pasta is seriously one of my favorite savory dishes that I’ve made. It’s simple, it’s easy, and it tastes like restaurant-quality. I love the combination of the Cajun spices and the cheesiness of the parmesan, all of the flavors meld together in harmony. It also easily serves a crowd (that will come back for seconds, I promise) and I already know you will enjoy this dish. Until next time!Print
This crazy delicious and flavorful cajun-spiced chicken pasta is insanely good to the last bite with an ultra creamy sauce!
- 4 boneless skinless chicken breasts
- 4 tbsp cajun seasoning (I prefer Tony Chachere’s or Slap Ya Mama)
- 1 lb (1 box) penne pasta or any pasta of your choice
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 2 cups heavy whipping cream
- 2 cups freshly grated parmesan cheese
- 1 green and red bell pepper, sliced
- 1 small white onion, sliced
- Cut chicken breasts into bite sized pieces and place into a ziploc bag with cajun seasoning. Toss chicken around in bag to make sure all chicken is thoroughly coated in seasoning.
- Let sit in refrigerator for up to an hour to marinate.
- In a large skillet, add butter and olive oil, over medium heat. Add garlic and chicken pieces to skillet and cook until all chicken is cooked through and golden brown, about 10-15 minutes.
- While the chicken is cooking, in a separate pot, make pasta according to package directions. When pasta is cooked, drain and set aside.
- After chicken has been cooked, remove from skillet and set aside.
- Immediately add sliced peppers and onions to skillet and let cook for a few minutes until peppers/onions become soft and a bit transparent, about 5-6 minutes. No need to add any additional oil as the residual heat from the skillet will wilt the veggies. Then remove them from skillet and set aside.
- Add heavy cream to skillet and let cream come to a boil while stirring and then add in freshly grated parmesan cheese. Continue to stir as you will see the mixture thicken, about 5 minutes. The sauce will pick up all the leftover bits and scrapings on the bottom of the skillet from the chicken and veggies, yielding more great flavor!
- At this stage you can add in the cooked chicken, peppers/onions, and cooked pasta to sauce and mix and then serve it all together. Another option, you can plate pasta and then pour sauce over pasta and add chicken and peppers/onions directly on top, which ever way you prefer.
- Garnish with more grated parmesan cheese.