Description
This Cajun Chicken Pasta is a flavorful, hearty dish featuring tender chicken breast cubes seasoned with bold Cajun spices, sautéed with colorful bell peppers and onions, then simmered with linguini in a rich tomato and chicken broth sauce, finished with creamy heavy cream for a luscious texture. Perfect for a satisfying weeknight meal that brings a delicious Cajun twist to classic pasta.
Ingredients
Scale
Chicken and Seasoning
- 2.5 pounds boneless skinless chicken breasts, cut into large cubes
- 4 Tablespoons Old Bay seasoning
- 2 Tablespoons cooking oil
Vegetables and Aromatics
- ¾ cup chopped yellow onion
- 1 ½ cup chopped bell pepper (multiple colors)
- 1 Tablespoon minced garlic
Liquids and Pasta
- 4 cups chicken broth
- 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
- 12 ounces linguini (¾ of a 16-ounce box), dry
- 2 Tablespoons cornstarch
- ¾ cup heavy cream
Garnish (optional)
- Chopped green onions
- Fresh chopped parsley
Instructions
- Season the Chicken: Place the chopped chicken breast cubes into a large bowl and toss well with the Cajun seasoning until all pieces are evenly coated with the flavorful spice mix.
- Heat the Oil: In a large stockpot or Dutch oven, heat the cooking oil over medium heat just until it shimmers but does not smoke, preparing the pot for sautéing.
- Sear the Chicken: Add the seasoned chicken to the hot oil, scraping in any extra seasoning left in the bowl, and sear briefly on all sides for about 2 to 3 minutes to lock in flavor and color.
- Sauté Vegetables: Add the chopped onion, multi-colored bell peppers, and minced garlic to the pot and sauté together for 1 to 2 minutes until the mixture is fragrant and slightly softened.
- Add Broth and Tomatoes: Pour in the chicken broth and the undrained fire-roasted diced tomatoes, then bring the mixture to a rolling boil to start cooking the pasta.
- Cook the Pasta: Once boiling, add the linguini and reduce heat to a simmer. Cook for 9 to 11 minutes, stirring frequently to prevent the pasta from sticking, until it reaches your preferred texture.
- Thicken the Sauce: Remove 1 tablespoon of hot cooking liquid and mix it with the cornstarch to create a slurry. Stir this slurry back into the pot and simmer for 1 minute until the sauce slightly thickens.
- Add Cream: Turn off the heat and gradually stir in the heavy cream to enrich the sauce and add a creamy texture.
- Rest and Thicken: Allow the pasta to sit off the heat for 5 minutes; this rest time lets the sauce thicken further and the flavors to meld beautifully.
- Garnish and Serve: Optionally garnish with chopped green onions and fresh parsley before serving warm for a fresh, vibrant finish.
Notes
- For a spicier dish, add cayenne pepper or hot sauce to the seasoning mix.
- Use fresh herbs like parsley or green onion to add brightness and color before serving.
- Stir frequently during pasta cooking to prevent clumping and ensure even cooking.
- This dish can be made ahead and reheated gently on the stovetop with a splash of chicken broth or cream to loosen the sauce.
- Swap heavy cream for half-and-half or a non-dairy cream alternative for a lighter or lactose-free version.
