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Creamy Cajun Pasta Recipe
Ben Carraoli

Creamy Cajun Pasta Recipe

I recently tried making this creamy Cajun pasta, and I have to say, it blew me away. The chicken is tender and juicy, coated in a rich, flavorful Cajun cream sauce that clings perfectly to every strand of pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Pasta – 12 oz linguine or any pasta of your choice: fettuccine, angel hair, penne, bow tie, elbow. I love linguine because it holds the sauce beautifully.
  • Chicken – 2 large chicken breasts chicken thighs work well too for extra juiciness.
  • Cajun Seasoning – 2 tablespoons store-bought or homemade; adjust for spiciness. Add salt and pepper to taste.
  • Garlic – 3 cloves freshly minced (fresh garlic gives a punchy flavor, but 1 tsp dried works in a pinch).
  • Butter – 2 tablespoons for sautéing garlic and enriching the sauce.
  • Heavy Whipping Cream – 1 cup makes the sauce silky and indulgent.
  • Parmesan – ½ cup freshly grated freshly grated melts better and adds a nutty depth.

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. I always taste a strand to make sure it’s perfectly firm. Drain the pasta and set it aside.
  2. Flatten the chicken breasts to even thickness using a meat mallet or the bottom of a pan. Season both sides generously with Cajun seasoning, salt, and pepper. Sauté in a skillet with a bit of oil until golden brown and fully cooked, then slice into strips.
  3. In a deep skillet, melt butter over medium heat and sauté garlic for 30–60 seconds until fragrant. Add diced tomatoes (optional) and cook for 2 minutes. Pour in the cream, sprinkle in remaining Cajun seasoning, and stir in Parmesan. Let the sauce simmer gently.
  4. Add the cooked pasta and sliced chicken to the sauce. Toss gently to coat each piece in creamy goodness. Make sure the pasta absorbs some of the sauce for maximum flavor.
  5. Transfer to a serving dish and top with extra Parmesan and chopped parsley. A slice of crusty bread on the side helps soak up every bit of that luscious sauce.

Notes

  • I like to let the sauce simmer just a little longer to thicken and intensify the flavors.
  • Taste and adjust the Cajun seasoning—sometimes I add a pinch more for a spicy kick.
  • Use fresh Parmesan instead of pre-shredded for a creamier sauce.
  • If the sauce is too thick, a splash of pasta water works wonders.
  • Rest the chicken for a few minutes before slicing to keep it juicy.