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.
The heart and soul of this dish is indeed the cajun chicken. Honestly? It couldn’t be easier to make. Here’s what you’ll need:
Cajun Chicken Ingredients
- Chicken Breast (butterflied)
- Olive Oil
- Lime Juice
- Cajun Seasoning
- Salt & Pepper
Grab yourself a ziplock bag, mix it up and leave to marinate for as long as you have time for (up to overnight). This will maximise the flavour and tenderness of the chicken. However, if you’re truly pushed for time, just mix it up and fry right away.
How to make Cajun Chicken (quick summary)
- Lay out your chicken breast.
- Butterfly to make 2 even sized breasts.
- Combine with seasoning and leave to marinate.
- Fry both sides until nicely charred and white through the centre.
Top Tip #1 – Once the chicken is cooked, leave it to rest until you need to add it to the chicken. This will allow the chicken to retain some of the juices. When you slice the chicken, be sure to slice with the knife at an angle, slice against the natural grain/direction of the meat and slice in thin strips. All of these things will keep the chicken soft and tender.
Creamy Cajun Sauce
The cajun sauce it’s actually just as simple (and delicious) as the chicken. For this sauce I’ve opted for mushrooms, onions, peppers and garlic in a simple sauce of butter, cream, parmesan and chicken stock. Finished with more cajun seasoning and parsley. Lovely jubbly. Slightly indulgent, totally worth it.
How to make Creamy Cajun Chicken Pasta (quick summary)
- Fry mushrooms in leftover chicken oil.
- Add onions, peppers and garlic, then stir in seasoning.
- Melt in butter.
- Pour in chicken stock.
- Add cream, simmer, then add parmesan and parsley.
- Stir in pasta, then add chicken strips.
Creamy Cajun Chicken Pasta
Different cajun seasonings with have varying levels of spice. If you’re not too good with spice, I recommend starting off with 1 tsp (as opposed to 1 tbsp) in the sauce and adjusting accordingly.
Most creamy pastas don’t heat up to well in the microwave and end up quite oily. As such, I recommend heating this up in the pan with a splash of milk. Also just make sure the chicken is piping hot before serving.
Feel free to sub any pasta with the penne! It’s usually just what I’ve got on hand.
And there we have it! Easy right?