Ingredients needed
Chicken breasts. Boneless, skinless chicken breasts/fillets. Boneless chicken thighs can also be used for this recipe. Pasta. I used Rigatoni but any short pasta shape like penne or fusilli will work. Onion. Fresh garlic cloves. Heavy cream/whipping cream. Parmesan cheese. Fresh lemon juice. Cajun spice/seasoning. Cajun seasoning is a blend of paprika, garlic powder, cayenne pepper, salt and black pepper, often with the addition of onion powder. Salt and black pepper. Butter + Olive Oil. Parsley, for serving. Other herbs like oregano, thyme or basil are also delicious with this pasta dish. Optional: Vegetables like bell peppers and tomatoes can be added to the onion and garlic when sautéing.
How to make Cajun chicken pasta
Prepare the chicken: Place chicken on a cutting board in front of you and carefully slice each in half, horizontally, resulting in two thin fillets. Season generously on both sides with Cajun seasoning. Heat a large frying pan and add a splash of oil. Add the chicken and cook until golden brown on both sides and cooked through. Remove from the heat and set aside. If the spices have browned too much, wipe the pan out with a piece of paper towel. How to make creamy Cajun chicken pasta sauce: Place the pan back over mediumheat and add a tablespoon of butter (or use oil). Add the onion and garlic and cook until soft and translucent. Add 1-2 tsp of Cajun seasoning and pour in the cream and lemon juice. Allow to simmer gently for a few minutes until the sauce coats the back of a spoon. Turn down the heat then add the grated Parmesan cheese. Stir until smooth. Add the cooked pasta and a splash of the reserved cooking water to thin down the sauce if necessary. Combine and serve: Slice the chicken breasts into thin strips and add to the pasta. Serve sprinkled with parsley and extra Parmesan.
Can I make this ahead?
Yes, this pasta dish can be made in advance although it is definitely best served immediately after cooking. Allow the pasta and sauce to come to room temperature then transfer to airtight containers and keep in the fridge for up 3 days. Reheat in the microwave with a few tablespoons of water until hot throughout.
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