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Creamy Cajun Chicken Pasta Recipe

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4.2 from 10 reviews

This Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender marinated chicken breasts cooked to perfection and tossed with sautéed mushrooms, onions, and peppers in a rich, velvety Cajun-spiced cream sauce. Combined with al dente penne pasta and finished with Parmesan and fresh parsley, this meal offers a perfect balance of spice, creaminess, and freshness, ideal for a satisfying dinner in under 40 minutes.

Ingredients

Chicken Marinade

  • 1 tbsp Lime Juice
  • 1 tbsp Olive Oil
  • 1 tbsp Cajun Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 x 7-9 oz (200–250 g) Chicken Breasts (sliced horizontally into four even pieces)

Vegetables & Sauce

  • 3.5 oz (100 g) Button Mushrooms, sliced
  • 1 medium Onion, finely diced (white or red)
  • 2 small Peppers, cored and finely diced (1 red, 1 green)
  • 2 cloves Garlic, finely diced
  • 1 tbsp Cajun Seasoning
  • 1 tbsp Unsalted Butter
  • 1 cup (250 ml) Chicken Stock
  • 1 cup (250 ml) Double/Heavy Cream (room temperature)

Pasta & Garnish

  • 10.5 oz (300 g) Penne Pasta
  • 1.7 oz (50 g) Parmesan Cheese, plus extra to serve
  • 1 heaped tbsp Fresh Parsley, finely diced, plus extra to serve
  • Salt & Black Pepper to taste
  • Olive Oil as needed
  • Lime Juice (optional, to serve)

Instructions

  1. Marinate the Chicken: Slice each chicken breast horizontally into four even pieces. In a large shallow dish or ziplock bag, whisk together lime juice, olive oil, 1 tbsp Cajun seasoning, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Cover with cling film and marinate in the fridge for 2 hours or up to overnight. If short on time, rest the chicken at room temperature while preparing other ingredients.
  2. Cook the Chicken: Bring marinated chicken to near room temperature if refrigerated. Heat a deep frying pan over medium-high heat and fry chicken breasts for a few minutes on each side until lightly charred and cooked through. Remove from the pan and let rest. Slice into thin strips just before adding to the pasta.
  3. Sauté Vegetables and Prepare Sauce: Using leftover marinade, fry the mushrooms in the pan until they start to soften, adding olive oil if needed. Add diced onions and peppers and continue to fry until golden. Stir in garlic and cook for another minute. Sprinkle 1 tbsp Cajun seasoning over and fry briefly. Melt in butter, then pour in chicken stock and heavy cream. Simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens.
  4. Cook the Pasta: While the sauce simmers, cook penne pasta in salted boiling water until al dente. Reserve one cup of pasta water before draining.
  5. Combine and Finish: Add Parmesan cheese and parsley to the sauce, then season with salt and black pepper to taste. Stir the cooked pasta into the sauce until well coated. Add the sliced chicken and any resting juices, tossing everything together so the sauce clings to the pasta. If needed, thin the sauce with reserved pasta water.
  6. Serve: Plate the creamy Cajun chicken pasta and garnish with extra Parmesan, fresh parsley, and a squeeze of lime juice if desired for an added fresh zest.

Notes

  • Marinating the chicken overnight enhances the flavor, but 2 hours is sufficient if short on time.
  • Keep the cream at room temperature before adding to prevent curdling.
  • Adjust Cajun seasoning amount to control the dish’s spiciness to your preference.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Use fresh lime juice when serving for a vibrant citrus contrast.
  • Can substitute penne with other pasta types like rigatoni or fusilli.
  • For a richer dish, add extra butter or cream according to taste.

Find it online: https://lauracooks.com/creamy-cajun-chicken-pasta-recipe/