Creamy Cajun Chicken Pasta: Savory Delight in 30 Minutes
Short introduction
Creamy Cajun Chicken Pasta is a delicious, comforting dish that combines tender chicken, creamy sauce, and al dente pasta. It’s full of flavor thanks to zesty Cajun seasoning. This meal is not only quick to prepare but also sure to please everyone at the dinner table.
Why you’ll love it
This pasta recipe is much more than a simple meal. It’s packed with protein from chicken and has a rich sauce that satisfies the taste buds. The flavors blend beautifully, creating a creamy, satisfying dish. Plus, it can be cooked in around 30 minutes, making it perfect for busy weeknights or a cozy weekend dinner. It’s a favorite for its creamy texture, flavorful spices, and the ease of preparation.
Ingredients
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons (1/4 cup) unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Substitutions & key variations
You can easily adapt this recipe based on your preferences. For a lighter version, consider using whole wheat pasta or substituting the heavy cream with half and half or a plant-based cream. If you’re not a fan of chicken, shrimp or vegetables like bell peppers and zucchini can be great substitutes. For a spicier kick, add more Cajun seasoning to taste.
Step-by-step
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain thoroughly, drizzle lightly with olive oil to prevent sticking, and set aside.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the bite-sized chicken pieces along with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the cooked chicken to a plate and set aside.
Step 3: Make the Sauce
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the minced garlic and sauté for approximately 1 minute until fragrant. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring continuously.
Step 4: Thicken the Sauce
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Slowly stir this slurry into the simmering cream mixture, whisking constantly until the sauce visibly thickens, which should take about 2–3 minutes.
Step 5: Combine Ingredients
Reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheeses until they are completely melted and the sauce becomes creamy and smooth. Add the cooked spaghetti and seared chicken into the skillet with the sauce. Use tongs to toss everything together, ensuring the pasta is fully coated and the chicken is well-integrated into the creamy sauce.
Step 6: Final Touch
Allow the dish to simmer gently for an additional 2–3 minutes to allow the flavors to meld. Serve immediately, artfully swirling the spaghetti onto individual plates and topping generously with the luscious sauce and juicy chicken.
Success tips
- Make sure to cook the chicken until it’s golden brown for the best flavor.
- Be careful not to overcook the pasta; al dente gives a nice bite and holds up better with the sauce.
- If your sauce is too thick, you can add a little more chicken broth or cream to achieve your desired consistency.
- Keep a close eye while making the garlic mayonnaise to prevent burning.
How to serve
Serve Creamy Cajun Chicken Pasta hot, garnished with extra Parmesan cheese or fresh parsley for a pop of color. This dish pairs well with a side salad or some crusty bread to soak up the creamy sauce.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, adding a splash of chicken broth or cream to help loosen the sauce. Stir gently until heated through, or use a microwave in short intervals.
Frequently Asked Questions
Can I freeze Creamy Cajun Chicken Pasta?
Yes, you can freeze it, although the cream sauce may change texture. Store in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What can I substitute for Cajun seasoning?
If you don’t have Cajun seasoning, a mix of paprika, cayenne pepper, garlic powder, and onion powder can work well.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with vegetables like bell peppers, mushrooms, or zucchini. Use vegetable broth and omit the meat.
Nutrition notes / equivalents
If you’re looking to make this dish even healthier, consider whole grain pasta or reducing the amount of cheese. Heavy cream can be swapped with a lighter cream option for fewer calories.
Conclusion
Creamy Cajun Chicken Pasta is a perfect home-cooked meal that brings a taste of Louisiana into your kitchen. With its creamy texture and bold flavors, it’s sure to become a favorite in your household. Give it a try and experience this savory delight for dinner tonight!
Links to related recipes
- Spicy Garlic Shrimp Pasta
- Creamy Mushroom Pasta
- Chicken Alfredo with Broccoli
- One-Pot Cajun Shrimp and Rice
Creamy Cajun Chicken Pasta
Ingredients
Pasta and Chicken
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Cooking Essentials
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Seasoning
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Sauce Ingredients
- 2 cups heavy cream Can be substituted with half and half or plant-based cream for a lighter version.
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Cook the Spaghetti
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain thoroughly, drizzle lightly with olive oil to prevent sticking, and set aside.
Cook the Chicken
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the bite-sized chicken pieces along with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the cooked chicken to a plate and set aside.
Make the Sauce
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the minced garlic and sauté for approximately 1 minute until fragrant. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring continuously.
Thicken the Sauce
- In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Slowly stir this slurry into the simmering cream mixture, whisking constantly until the sauce visibly thickens, which should take about 2–3 minutes.
Combine Ingredients
- Reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheeses until they are completely melted and the sauce becomes creamy and smooth. Add the cooked spaghetti and seared chicken into the skillet with the sauce. Use tongs to toss everything together, ensuring the pasta is fully coated and the chicken is well-integrated into the creamy sauce.
Final Touch
- Allow the dish to simmer gently for an additional 2–3 minutes to allow the flavors to meld. Serve immediately, artfully swirling the spaghetti onto individual plates and topping generously with the luscious sauce and juicy chicken.