Description
A flavorful Cajun Chicken Pasta Bowl featuring tender seared chicken breasts tossed in a creamy spinach sauce with sautéed mushrooms and onions, served over penne pasta and garnished with fresh cherry tomatoes. This easy-to-make dish balances spicy Cajun seasoning with a rich, cheesy sauce for a comforting and satisfying meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Sauce and Vegetables
- 1 tablespoon butter
- 1 onion, chopped
- 4 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup baby spinach
Pasta and Garnish
- 1 pound penne pasta
- 1 cup cherry tomatoes, halved
Instructions
- Season the chicken: In a bowl, coat the boneless skinless chicken breasts with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss thoroughly to ensure even coverage of all the spices.
- Sear the chicken: Heat a skillet over medium-high heat and sear the seasoned chicken breasts until cooked through and golden brown on both sides, typically about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and let it rest before slicing to retain juices.
- Prepare the creamy spinach sauce: In the same skillet, add butter and a little olive oil if needed, then sauté the chopped onion and sliced mushrooms until softened and fragrant. Sprinkle the flour over the vegetables and whisk continuously to form a roux. Gradually whisk in the milk and heavy cream, stirring constantly to thicken the sauce. Once thickened, stir in the grated Parmesan cheese until melted, and add the baby spinach. Cook just until the spinach wilts, stirring occasionally.
- Cook the pasta: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain the pasta well.
- Assemble the pasta bowls: Slice the rested chicken breasts and divide the cooked pasta among bowls. Spoon the creamy spinach sauce with mushrooms and onions over the pasta, top with sliced chicken, and garnish each bowl with halved cherry tomatoes for freshness and color. Serve immediately.
Notes
- For more heat, add extra cayenne pepper or Cajun seasoning to taste.
- Use freshly grated Parmesan cheese for best flavor and creaminess.
- Resting the chicken before slicing ensures it remains juicy and tender.
- Baby spinach wilts quickly, so add it at the very end of the sauce preparation.
- Reserve some pasta water to thin the sauce if it becomes too thick.
