Creamy Cajun Chicken Pasta

Ingredients

• 250 grams Pasta (penne or any variety of your choice) (Cooked al dente)
• 2 pieces Chicken breast fillets (Lightly pounded with a meat tenderizer.)
• 4 tablespoons Vegetable oil (To cook chicken and sauté vegetables.)
• to taste Fine sea salt (For the pasta water and seasoning)
• 2 teaspoons Cajun seasoning blend (For seasoning the chicken and sauce)
• 1 teaspoon Onion powder (For chicken seasoning)
• 1 teaspoon Garlic powder (To season chicken)
• 1 teaspoon Parsley, dried (For seasoning chicken)
• 1 teaspoon Paprika (For seasoning chicken)
• 1 teaspoon Old Bay seasoning (For seasoning the chicken)
• 1 tablespoon Butter – a smooth, pale‑yellow dairy spread prized for its rich flavor and versatility in cooking and baking. (To sauté vegetables)
• 0.5 cup Onion (Finely chopped)
• 0.5 cup Red capsicum (Chopped)
• 0.5 cup Tomatoes, diced (Fresh or canned)
• 0.5 cup Heavy cream (To achieve a creamy sauce)
• 0.5 cup Savory chicken broth (Stir in heavy cream.)
• 2 tablespoons cream cheese (For added creaminess)
• 1 teaspoon Chicken bouillon granules (Infuses the sauce with flavor.)
• to taste Black pepper (For seasoning the sauce)
• 2 tablespoons Parmigiano‑Reggiano cheese (To garnish and impart flavor)

Instructions

1. Cook the pasta in boiling water until al dente.

   Bring a generously salted pot of water to a rolling boil. Toss in the pasta and cook to al dente, following the package timing (roughly 8–10 minutes). Once done, drain and set the pasta aside.

   Time: PT12M

2. Prep the chicken breasts.

   Place the chicken breasts in a Ziploc bag and gently pound them with a meat tenderizer until they reach an even thickness of about ½ inch. Be careful not to over‑pound, as this can tear the meat.

   Time: PT5M

3. Season the chicken breasts.

   Lightly coat the chicken breasts with roughly 1 tablespoon of oil. In a small bowl combine Cajun seasoning, onion powder, garlic powder, dried parsley, paprika, and Old Bay seasoning. Evenly distribute the spice blend over the chicken breasts and massage it in well to fully infuse the flavor.

   Time: PT5M

4. Cook the chicken breasts.

   Warm 3–4 Tbsp oil in a non‑stick skillet over medium‑high heat until shimmering but not smoking. Add the chicken breasts and sear for 5–7 minutes on the first side until golden brown. Flip and sear the other side for about 5 minutes, or until the meat reaches an internal temperature of 74 °C. Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices.

   Time: PT15M

   Temperature: Medium-high heat

5. Sauté the vegetables

   Return to the same skillet and melt 1 tablespoon butter. Add the chopped onion, red bell pepper, and diced tomatoes. Sauté over medium heat until the onions become translucent and the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Prepare a silky, creamy sauce.

   Pour the heavy cream and chicken broth into the skillet with the vegetables. Fold in the cream cheese, stirring until it’s fully melted and velvety. Sprinkle in 1 teaspoon of chicken bouillon powder and 1 teaspoon of Cajun seasoning. Season with salt and freshly ground black pepper to taste. Reduce the heat and let the mixture simmer gently for 3–4 minutes, allowing it to thicken slightly.

   Time: PT7M

   Temperature: Medium-low heat

7. Toss the pasta with the sauce.

   Introduce the cooked pasta into the skillet, tossing it thoroughly to ensure every strand is evenly coated with the creamy Cajun sauce.

   Time: PT2M

   Temperature: Low heat

8. Carve the chicken into slices and serve.

   Slice the rested chicken breasts into bite‑sized pieces. Toss most of the chicken into the pasta, stirring gently. Reserve a few pieces for garnish. Sprinkle Parmesan cheese over the pasta and serve immediately.

   Time: PT4M

Nutrition Facts

Calories

650

Protein

45g

Carbohydrates

55g

Fat

28g

Fiber

4g