Cajun Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (Butterflied and split to thin strips)
• 1 tsp Garlic and Herb Seasoning (Store‑bought blend)
• 1 tsp Cajun Seasoning (Store‑bought or homemade)
• 1/2 tsp Smoked Paprika (Adds depth, optional)
• 4 tbsp Unsalted Butter (Divided: 2 tbsp for searing, 2 tbsp for sauce)
• 1 tsp Garlic Paste (Or 2 cloves minced)
• 2 tbsp Tomato Paste (Canned)
• 1 cup Chicken Broth (Low‑sodium)
• 1/2 cup Heavy Cream (12% fat)
• 2 tbsp Fresh Parsley (Chopped)
• 1/4 cup Parmesan Cheese (Finely grated)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 8 oz Penne Pasta (Dry, any short pasta works)
• 1/2 cup Diced Tomatoes (Fresh or canned, drained)
• 2 stalks Green Onions (Sliced thin)
• 2 tbsp Parmesan Cheese (Garnish) (Extra grated for serving)

Instructions

1. Butterfly and Season Chicken

   Place each chicken breast on the cutting board, slice horizontally to create two thin pieces, then season both sides with garlic and herb seasoning, Cajun seasoning, and smoked paprika.

   Time: PT5M

2. Sear the Chicken

   Heat 2 tbsp butter in a large skillet over medium‑high heat. Add the chicken pieces and cook 4 minutes per side until golden brown and cooked through. Baste with the melted butter while cooking.

   Time: PT8M

   Temperature: Medium‑high

3. Rest Chicken

   Transfer the seared chicken to a plate and let rest while you make the sauce.

   Time: PT2M

4. Prepare the Creamy Cajun Sauce

   In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in garlic paste and tomato paste, cooking 1 minute. Add chicken broth and bring to a gentle simmer, then pour in heavy cream. Reduce heat to low and let the sauce thicken for about 5 minutes.

   Time: PT7M

   Temperature: Low

5. Finish the Sauce

   Stir in chopped parsley, grated Parmesan, and lemon juice. Taste and adjust with extra Cajun seasoning, salt, or pepper if needed.

   Time: PT2M

6. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 9‑10 minutes. Reserve 1/2 cup pasta water, then drain.

   Time: PT10M

   Temperature: Boiling

7. Combine Pasta and Sauce

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick.

   Time: PT2M

8. Slice Chicken and Add to Pasta

   Slice the rested chicken into bite‑size strips and fold them into the pasta mixture.

   Time: PT2M

9. Plate and Garnish

   Serve the pasta on plates, topping each with diced tomatoes, sliced green onions, and a sprinkle of extra Parmesan.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Garlic and Herb Seasoning: Dried mixed herbs + garlic powder
• Instead of Cajun Seasoning: Paprika + cayenne + thyme
• Instead of Smoked Paprika: Regular paprika
• Instead of Unsalted Butter: Olive oil (for searing)
• Instead of Garlic Paste: Fresh minced garlic
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (dairy‑free)
• Instead of Fresh Parsley: Fresh basil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Lemon Juice: White wine vinegar (1 tsp)
• Instead of Penne Pasta: Fettuccine, rotini
• Instead of Diced Tomatoes: Cherry tomatoes, halved
• Instead of Green Onions: Chives
• Instead of Parmesan Cheese (Garnish): Grated Pecorino

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Large Skillet
• Tongs
• Wooden Spoon or Silicone Spatula
• Large Pot
• Colander
• Measuring Spoons
• Grater (optional)
• Lemon Juicer (optional)

Critical Steps — Do Not Skip

• Butterflying the chicken ensures quick, even cooking.
• Searing the chicken creates flavor‑building brown crust.
• Simmering the sauce on low prevents the cream from curdling.
• Cooking pasta al dente keeps texture firm when tossed with sauce.
• Tossing pasta with reserved pasta water helps achieve a silky coating.

Chef Tips from the Video

• Use freshly squeezed lemon juice for the brightest flavor.
• Add a pinch of smoked paprika to the seasoning for an extra smoky note.
• Reserve a small amount of pasta water; the starch helps bind the sauce to the noodles.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently and add a splash of broth.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 24 hours ahead; reheat gently and add a splash of broth.
• Cooked chicken can be sliced and stored separately; add to pasta just before serving.

Frequently Asked Questions