Creamy Cajun Chicken Pasta

cajun chicken pasta served in white bowl with fork digging in

4.93 from 14 votes

This Creamy Cajun Chicken Pasta couldn't be any more delicious if it tried! Better still, it makes the perfect quick and easy family dinner. Serves 4 big portions, 5 modest.

Prep Time15

Cook Time25

Marinating20

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife & Chopping Board
Zip Lock Bag or large Shallow Dish & Cling Film (for marinade)
Large Frying Pan & Tongs
Wooden Spoon
Pot & Colander (for pasta)
Jug (for stock & Cream)
Fine Grater (for parmesan)

Ingredients

Chicken

1 tbsp EACH: Lime Juice, Olive Oil, Cajun Seasoning
1/4 tsp EACH: Salt, Black Pepper
2x 7-9oz/200-250g Chicken Breasts

Pasta

3.5oz / 100g Button Mushrooms, sliced
1 medium Onion, finely diced (white or red)
2 small Peppers, cored & finely diced (I use 1 red 1 green)
2 cloves of Garlic, finely diced
1 tbsp Cajun Seasoning
1 tbsp Unsalted Butter
1 cup / 250ml Chicken Stock
1 cup / 250ml Double/Heavy Cream, at room temp
10.5oz / 300g Penne
1.7oz / 50g Parmesan, plus extra to serve if desired
1 heaped tbsp Fresh Parsley, finely diced (plus extra to serve if desired)
Salt & Black Pepper, to taste
Olive Oil, as needed
Lime Juice, to serve (optional)

Instructions

Slice each chicken breast horizontally right through the centre to make four even-sized breasts. In a large, shallow dish (or ziplock bag), whisk together the lime juice, oil and 1 tablespoon of the Cajun seasoning with the salt and black pepper. Add the chicken and toss to coat, then cover with cling film and marinate in the fridge for as long as you have time for (2 hours if you can, up to overnight). If you’re pushed for time, just rest the chicken at room temperature while you prepare the other ingredients.
If you marinated the chicken in the fridge, bring it to close to room temperature, then fry the breasts in a deep frying pan over a medium-high heat for a few minutes each side, or until lightly charred and just cooked through. Remove from the pan and set aside to rest, then slice into thin strips just before adding to the pasta.
Fry the mushrooms in the leftover marinade until they begin to soften (add a splash more oil if you need it). Add the onion and peppers and continue frying until golden (again, add a splash of oil if you need it). Add the garlic and fry for a minute or so longer. Add 1 tbsp Cajun Seasoning, fry for a minute, then melt in the butter. Pour in the chicken stock and cream, then bring to a gentle simmer. Allow to simmer until it begins to thicken (about 10 minutes), stirring occasionally.
While the sauce is simmering, cook the pasta in a saucepan of salted boiling water until al dente. Retain a cup of the starchy pasta water before draining.
Add the Parmesan and parsley to the sauce, then season to taste. Stir through the cooked pasta until coated in the sauce, then stir through the sliced chicken, along with any resting juices. Continue tossing until the sauce clings to the pasta, thinning it out with more pasta water if needed.
Serve with extra Parmesan and parsley and a squeeze of lime juice if desired.

Video

Notes

a) Marinating - even just 20mins goes a long way, but if you're really pushed for time then just coat in the marinade and fry right away. I recommend bringing the chicken at least close to room temp so it doesn't seize up and go chewy.

b) Spice - different cajun seasonings will have varying spice levels. If you're not too good with spice, I recommend starting with a tsp in the pasta and adjusting accordingly.

c) Pasta - feel free to sub the penne for your pasta of choice!

d) Leftovers - I recommend reheating it in the pan with a splash of milk to help bring the sauce back to life. Microwave will work, but the cream may turn slightly greasy. Either way just make sure the chicken is piping hot.

e) Calories - based on sharing between 4, no extra olive or cheese/parsley.

Nutrition