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Creamy Cajun Chicken Pasta

Close-up of creamy cajun chicken pasta topped with shredded parmesan and herbs in a white bowl.
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Make a rich, restaurant-style Cajun chicken pasta quickly on a weeknight using this simple recipe.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 8 ounces dry fettuccine or penne pasta
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Season the chicken pieces with salt, pepper, paprika, garlic powder, oregano, thyme, and cayenne pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Add the dry pasta to the skillet. Stir well, cover, and cook according to package directions, stirring occasionally, until the pasta is nearly tender (about 8-10 minutes). Add a splash more broth or water if the pasta seems too dry before it finishes cooking.
  6. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cheese melts and the sauce thickens slightly.
  7. Return the cooked chicken to the skillet. Stir in the Parmesan cheese until smooth. Heat through for 1-2 minutes.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a one-pot method, add the pasta directly to the skillet with the broth and cook until done.
  • If you prefer less heat, omit the cayenne pepper or reduce it to a pinch.
  • You can substitute half-and-half for heavy cream, but the sauce will be slightly thinner.

Nutrition

Find it online: https://tasteportfolio.com/cajun-chicken-pasta-recipe-easy-creamy/