Name: Creamy Cajun Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 8 ounces uncooked pasta; 2 chicken breasts, cut in half lengthwise (4 thin cutlets); 1 tablespoon Cajun seasoning (divided into 1/2 tbsp + 1/2 tbsp; use low or no salt variety); 1/2 teaspoon garlic powder; Salt & pepper, to taste (adjust based on seasoning salt); Flour, for dredging; 1 teaspoon flour (divided); 1 tablespoon olive oil; 2 tablespoons butter (divided); 2 cloves garlic, minced; 1 cup heavy whipping cream; 1 teaspoon lemon juice; 1/2 teaspoon Dijon mustard (optional); 1 medium tomato, chopped small; Chopped fresh basil; Chopped fresh parsley; Chopped scallions; Freshly grated Parmesan cheese

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Introduction

Creamy Cajun Chicken Pasta is a flavorful and comforting dish that combines tender chicken with a rich, spicy sauce and perfectly cooked pasta. This recipe brings a touch of Louisiana-inspired zest to your dinner table, perfect for a weeknight meal or a casual gathering.

A white skillet filled with a creamy pasta dish that has three layers: on the bottom is pale yellow shell pasta coated with a smooth sauce, mixed with small pieces of red tomatoes and green herbs; on top are several slices of grilled chicken breast with a golden-brown crust and white juicy inside placed in the center and spread across the pasta; finely grated white cheese is sprinkled over the whole dish, adding texture, with some green herbs scattered for decoration, all set on a white marbled textured surface with fresh green basil leaves beside the skillet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked pasta
2 chicken breasts (cut in half lengthwise)
1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
1/2 teaspoon garlic powder
Salt & pepper (as needed, to taste)
Flour for dredging + 1 teaspoon flour (divided)
1 tablespoon olive oil
2 tablespoons butter (divided)
2 cloves garlic (minced)
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard (optional)
1 medium tomato (chopped small)
For serving: chopped fresh basil, parsley, scallions, and freshly grated parmesan cheese (optional, to taste)

Instructions

Step 1: Boil a salted pot of water and cook the pasta al dente according to the package directions.
Step 2: Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with 1/2 tablespoon Cajun seasoning, garlic powder, salt, and pepper. Coat each piece in flour and shake off any excess.
Step 3: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat for a few minutes.
Step 4: Cook the chicken cutlets for about 5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
Step 5: Reduce heat to medium, add the remaining 1 tablespoon butter, and once melted, add minced garlic and 1 teaspoon flour. Cook, stirring almost constantly, for about one minute.
Step 6: Whisk in the heavy cream, lemon juice, Dijon mustard (if using), and the remaining 1/2 tablespoon Cajun seasoning.
Step 7: Stir in the chopped tomato and let the sauce thicken for a few minutes. Add a splash of hot pasta water if the sauce becomes too thick.
Step 8: Drain the pasta and toss it in the skillet with the sauce. Stir in fresh basil, parsley, and scallions if desired. Adjust seasoning with salt and pepper as needed.
Step 9: Serve the pasta topped with sliced or whole chicken cutlets and sprinkle with freshly grated parmesan cheese if you like.

Tips & Variations

Use low-sodium Cajun seasoning to better control the salt level in the dish.
Swap the chicken breasts for shrimp or sausage for a different protein option.
Add more fresh herbs, like oregano or thyme, for additional flavor layers.
If you prefer a lighter sauce, substitute half the cream with milk or a milk alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce as needed. This dish is best enjoyed fresh but keeps well when refrigerated.

How to Serve

A white speckled deep plate holds a creamy pasta dish with small shell-shaped pasta covered in a rich, light beige sauce. There are small pieces of green onion and bits of red tomato mixed throughout the pasta, topped with finely grated white cheese. On the right side, there are three pieces of golden-brown grilled chicken breast covered partially in the same creamy sauce, showing a slight char and seasoning. A fresh green basil leaf garnish is placed on the left side of the plate, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use penne, fettuccine, or any pasta shape you prefer. Just adjust cooking time to the package instructions.

Is it okay to freeze the leftovers?

Freezing is possible, but the cream sauce may separate or become grainy. For best quality, enjoy this dish fresh or refrigerated rather than frozen.