Creamy Cajun Chicken Pasta

There’s something about a dish like Creamy Cajun Chicken Pasta that instantly transports me to cozy family dinners filled with laughter and warmth. I remember the first time I cooked this dish; I wanted to impress my friends with something flavorful yet comforting. As soon as the aromas of sautéed peppers and creamy sauce wafted through the air, everyone gathered around the kitchen, eager to dig in. The vibrant colors of the bell peppers and the golden crust of the chicken were too tempting to resist. This isn’t just a recipe; it’s a celebration of flavors and a perfect way to bring people together.

Main Ingredients for Creamy Cajun Chicken Pasta

The ingredients in Creamy Cajun Chicken Pasta come together in such a harmonious way, creating a dish that is not only delicious but also visually appealing. Each component plays a vital role in achieving the perfect balance of flavors.

• ½ cup all-purpose flour: This is essential for coating the chicken, creating a crispy outer layer that enhances the overall texture.
• 1 tablespoon Cajun seasoning: This spice blend gives the dish its signature kick, infusing it with bold flavors.
• 2 large eggs: Lightly whisked for dipping the chicken, they help the flour and bread crumbs adhere, ensuring a delicious crust.
• ½ cup bread crumbs: Ideal for adding crunch, these breadcrumbs provide texture that contrasts beautifully with the creamy pasta.
• ½ cup Parmesan cheese: Freshly grated, it melts into the sauce, adding richness and depth of flavor.
• 2 large chicken breasts: The main protein, sliced to maximize flavor and ensure even cooking.
• 2 tablespoons olive oil: Used for frying the chicken, it adds a nice flavor while keeping it moist.
• 1 pound dry pasta: I prefer bowtie, but any small pasta shape works wonderfully in this dish.
• ½ large yellow pepper: Adds sweetness and color; feel free to get creative with your pepper choices!
• ½ large red bell pepper: Offers a vibrant color and a slightly sweet flavor that complements the dish.
• ½ large green pepper: Adds freshness and a bit of crunch.
• ½ cup onion: Diced small, it contributes to the savory depth of flavor.
• 8 ounces baby Portobello or button mushrooms: Optional but delicious, they add an earthy flavor that enhances the dish.
• 3 to 5 cloves garlic: Minced for a fragrant aroma and depth of flavor.
• 2 tablespoons unsalted butter: This is used to make the roux for the creamy sauce, adding richness.
• ½ cup low or reduced sodium chicken broth: Helps to create the sauce, providing moisture and flavor.
• 2 cups heavy cream: The key to the creamy sauce; it makes each bite luxurious.
• 2 tablespoons fresh parsley: Optional garnish that adds a pop of color.
• 2 green onions: Sliced thin for garnish; they add a fresh touch.

Step by Step Guide for Creamy Cajun Chicken Pasta

Cooking Creamy Cajun Chicken Pasta is a delightful experience that fills your kitchen with warm, inviting aromas. Follow these simple steps to create a dish that’s sure to impress.

1. Start by gathering your ingredients. This makes the cooking process smoother and more enjoyable. You’ll want to have everything prepped and ready to go.
2. In a shallow dish, combine ½ cup all-purpose flour and 1 tablespoon Cajun seasoning. This mixture is essential for coating the chicken and giving it that delicious flavor. In another dish, whisk together 2 large eggs. In a third dish, add ½ cup bread crumbs and ½ cup Parmesan cheese for added texture.
3. Dip each chicken breast into the flour mixture, ensuring it’s coated on both sides. Next, dunk it into the egg wash, and finally, dredge it in the breadcrumbs and cheese mixture, making sure it’s fully coated. Repeat this for all chicken pieces.
4. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the coated chicken breasts and cook for about 4 to 5 minutes on each side until golden brown and cooked through. Make sure not to crowd the pan; you may need to do this in batches.
5. While the chicken cooks, bring a pot of water to boil and cook your 1 pound dry pasta according to package instructions. Drain and set aside, reserving a little pasta water just in case you need it later.
6. Once the chicken is done, remove it from the skillet and set it aside. Wipe the skillet clean, then add another 2 tablespoons olive oil and your ½ large yellow pepper, ½ large red bell pepper, and ½ large green pepper. Sauté these over medium-high heat for 5 minutes until they’re softened.
7. Next, add the ½ cup onion and 8 ounces baby Portobello or button mushrooms (if using) to the skillet, and continue to sauté for an additional 3 to 4 minutes until everything is tender.
8. Stir in 3 to 5 cloves minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set them aside.
9. Now, for the creamy sauce! In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Once melted, add 2 tablespoons flour and whisk constantly until the mixture turns golden brown, about 1 to 2 minutes. This is your roux, and it’s important for thickening the sauce.
10. Slowly whisk in ½ cup low or reduced sodium chicken broth. Be cautious; it may bubble up. Keep whisking until it thickens slightly, then add 2 cups heavy cream. Make sure to keep the heat low at this stage!
11. Add ½ cup Parmesan cheese to the sauce, whisking until it’s fully melted and integrated. Taste the sauce and adjust with more Cajun seasoning, salt, or pepper as desired!
12. Now, stir the sautéed vegetables back into the sauce, followed by the drained pasta. Toss everything together until the pasta is well coated. If the sauce is too thick, add a bit of the reserved pasta water.
13. Finally, slice the chicken into strips or bite-sized pieces and nestle it into the pasta. Serve immediately, garnished with optional 2 tablespoons fresh parsley and 2 green onions.

Things Worth Knowing

Recipe Notes about Creamy Cajun Chicken Pasta

There are a few tips that can enhance your experience when making Creamy Cajun Chicken Pasta. From storage to variations, here’s what to keep in mind.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
• Freezing: This dish can be frozen for up to 4 months. Just make sure to store it in an airtight container, and reheat gently on the stove.
• Pairing: Serve with a fresh salad or garlic bread for a complete meal.
• Variations: Consider adding shrimp for a seafood twist or using different vegetables based on what’s in season.
• Make Ahead: You can prepare the chicken and sauce ahead of time and combine them with the pasta right before serving.

How to Serve Creamy Cajun Chicken Pasta

Serving Creamy Cajun Chicken Pasta can be as creative as you like. Here are some ideas to elevate your dining experience:

• Garnishes: Fresh parsley and green onions add a beautiful touch. You can also sprinkle extra Parmesan for added flavor.
• Side Dishes: Pair this pasta with a simple green salad or garlic bread to complement the creamy richness.
• Occasions: This dish is perfect for family dinners, gatherings, or a comforting weeknight meal.
• Presentation: Serve in large bowls, and consider sprinkling a few chili flakes for those who like it spicy.
• Leftover Tips: When storing, remember that the pasta may absorb some sauce; add a little chicken broth when reheating to revive the creaminess.

FAQ

Conclusion

Creamy Cajun Chicken Pasta is truly a dish that combines comfort and flavor, making it a family favorite. With its creamy sauce, tender chicken, and vibrant vegetables, it’s a meal that brings people together around the table. I encourage you to try this recipe and see how it can turn any ordinary night into something special.

Creamy Cajun Chicken Pasta

The ultimate comfort food, Creamy Cajun Chicken Pasta is a rich and satisfying dish that combines tender chicken, vibrant vegetables, and a silky cream sauce. Perfect for a weeknight dinner, this recipe is sure to impress and delight your taste buds!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup All-purpose flour
• 1 tablespoon Cajun seasoning
• 2 large Eggs
• ½ cup Bread crumbs
• ½ cup Parmesan cheese
• 2 large Chicken breasts
• 2 tablespoons Olive oil
• 1 pound Dry pasta
• ½ large Yellow pepper
• ½ large Red bell pepper
• ½ large Green pepper
• ½ cup Onion
• 8 ounces Baby Portobello or button mushrooms
• 3 to 5 cloves Garlic
• 2 tablespoons Unsalted butter
• 2 tablespoons Flour
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• ½ cup Low or reduced sodium chicken broth
• 2 cups Heavy cream
• 2 tablespoons Fresh parsley
• 2 green onions Green onions

Equipment

• Shallow Dishes
• Large Skillet
• Pot

Method

 

1. Start by gathering your ingredients. This makes the cooking process smoother and more enjoyable. You'll want to have everything prepped and ready to go.
2. In a shallow dish, combine ½ cup all-purpose flour and 1 tablespoon Cajun seasoning. This mixture is essential for coating the chicken and giving it that delicious flavor. In another dish, whisk together 2 large eggs. In a third dish, add ½ cup bread crumbs and ½ cup Parmesan cheese for added texture.
3. Dip each chicken breast into the flour mixture, ensuring it’s coated on both sides. Next, dunk it into the egg wash, and finally, dredge it in the breadcrumbs and cheese mixture, making sure it’s fully coated. Repeat this for all chicken pieces.
4. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the coated chicken breasts and cook for about 4 to 5 minutes on each side until golden brown and cooked through. Make sure not to crowd the pan; you may need to do this in batches.
5. While the chicken cooks, bring a pot of water to boil and cook your 1 pound dry pasta according to package instructions. Drain and set aside, reserving a little pasta water just in case you need it later.
6. Once the chicken is done, remove it from the skillet and set it aside. Wipe the skillet clean, then add another 2 tablespoons olive oil and your ½ large yellow pepper, ½ large red bell pepper, and ½ large green pepper. Sauté these over medium-high heat for 5 minutes until they're softened.
7. Next, add the ½ cup onion and 8 ounces baby Portobello or button mushrooms (if using) to the skillet, and continue to sauté for an additional 3 to 4 minutes until everything is tender.
8. Stir in 3 to 5 cloves minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set them aside.
9. Now, for the creamy sauce! In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Once melted, add 2 tablespoons flour and whisk constantly until the mixture turns golden brown, about 1 to 2 minutes. This is your roux, and it’s important for thickening the sauce.
10. Slowly whisk in ½ cup low or reduced sodium chicken broth. Be cautious; it may bubble up. Keep whisking until it thickens slightly, then add 2 cups heavy cream. Make sure to keep the heat low at this stage!
11. Add ½ cup Parmesan cheese to the sauce, whisking until it’s fully melted and integrated. Taste the sauce and adjust with more Cajun seasoning, salt, or pepper as desired!
12. Now, stir the sautéed vegetables back into the sauce, followed by the drained pasta. Toss everything together until the pasta is well coated. If the sauce is too thick, add a bit of the reserved pasta water.
13. Finally, slice the chicken into strips or bite-sized pieces and nestle it into the pasta. Serve immediately, garnished with optional 2 tablespoons fresh parsley and 2 green onions.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
• Freezing: This dish can be frozen for up to 4 months. Just make sure to store it in an airtight container, and reheat gently on the stove.
• Pairing: Serve with a fresh salad or garlic bread for a complete meal.
• Variations: Consider adding shrimp for a seafood twist or using different vegetables based on what's in season.
• Make Ahead: You can prepare the chicken and sauce ahead of time and combine them with the pasta right before serving.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.