A bold, comforting weeknight dinner that balances the rich, velvety comfort of a parmesan cream sauce with the zesty, smoky kick of authentic Cajun spices.
Ingredients
The Chicken & Pasta
- Chicken Breast: 2 large (about 500g), boneless and skinless, cut into bite-sized strips or left whole (then sliced)
- Pasta: 350g (penne, fettuccine, or rigatoni work best to hold the sauce)
- Olive Oil: 2 tablespoons
- Butter: 1 tablespoon
The Cajun Seasoning Blend
(Or use 1.5 tablespoons of your favorite store-bought Cajun rub)
- Paprika: 1 teaspoon (smoked or sweet)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Dried Oregano: 1/2 teaspoon
- Dried Thyme: 1/2 teaspoon
- Cayenne Pepper: 1/4 to 1/2 teaspoon (adjust based on your heat preference)
- Salt & Black Pepper: To taste
The Creamy Cajun Sauce
- Butter: 2 tablespoons
- Garlic: 3 cloves, minced
- Heavy Cream (Cooking Cream): 360ml (1.5 cups)
- Parmesan Cheese: 1 cup, freshly grated
- Chicken Broth: 60ml (1/4 cup) — optional, used to thin the sauce if needed
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
Instructions
1. Prep and Sear the Chicken
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix together all the Cajun seasoning spices (paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper).
- Coat the chicken thoroughly on all sides with the spice blend, pressing it gently so it adheres.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and sear for 5 to 7 minutes on each side until deeply golden brown and cooked through (internal temperature reaches 74°C).
- Remove the chicken from the skillet, let it rest for a few minutes on a cutting board, and then slice it into strips. Leave any flavorful browned bits (fond) in the pan.
2. Cook the Pasta
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Crucial step: Before draining, scoop out about 1/2 cup of the starchy pasta cooking water and set it aside. Drain the rest.
3. Build the Creamy Cajun Sauce
- In the same skillet used for the chicken, melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic and sauté for about 30 to 60 seconds until fragrant, taking care not to let it burn.
- Pour in the heavy cream (and chicken broth, if using), scraping up any browned bits from the bottom of the pan with a wooden spoon to infuse the sauce with extra flavor. Bring to a gentle simmer.
- Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese, whisking continuously until the cheese melts completely and the sauce thickens into a smooth, velvety texture.
- Taste the sauce and season with a pinch of extra salt or black pepper if needed.
4. Combine and Serve
- Add the drained pasta directly into the skillet with the warm Cajun cream sauce. Toss well so every piece of pasta is coated.
- If the sauce is too thick, splash in a little of the reserved pasta water to reach your desired consistency.
- Lay the sliced Cajun chicken right on top of the pasta.
- Garnish with freshly chopped parsley and an extra dusting of grated Parmesan cheese or a light pinch of paprika for color. Serve hot.