Description
This irresistible one-pan creamy sweet and spicy Cajun chicken pasta combines tender chicken breasts seasoned with bold Cajun spices, sautéed with aromatic onions and garlic, all simmered in a luscious creamy sauce with a hint of sweetness and heat. Featuring perfectly cooked penne pasta, Parmesan cheese, and fresh parsley garnish, this dish offers a comforting and flavorful meal perfect for any weeknight.
Ingredients
Scale
Chicken & Seasoning
- 2 breasts Boneless skinless chicken (Can use chicken thighs for added richness.)
- 2 tablespoons Cajun seasoning (Adjust according to heat preference.)
Cooking Oils & Fats
- 2 tablespoons Olive oil (Can substitute with vegetable oil.)
- 2 tablespoons Unsalted butter (Replace with more olive oil for dairy-free.)
Vegetables & Aromatics
- 1 large Yellow onion (Can substitute with shallots.)
- 3 cloves Garlic (Fresh garlic is preferred.)
- 1 sliced bell pepper (mentioned in instructions though missing in ingredients, assumed)
Liquids & Dairy
- 1 cup Low-sodium chicken broth (Use vegetable broth for vegetarian option.)
- 1 cup Heavy cream (Substitute with half-and-half for lighter texture.)
- 1/2 cup Freshly grated Parmesan cheese (Nutritional yeast is a great dairy-free substitute.)
Flavorings & Sweeteners
- 2 tablespoons Honey or brown sugar (Can be omitted for less sweetness.)
- 1 teaspoon Crushed red pepper flakes (Adjust to taste or omit.)
- 1 tablespoon Lemon juice (Optional; skip if not available.)
Pasta & Garnish
- 8 ounces Penne pasta (Substitute with rotini or rigatoni if desired.)
- 1/4 cup Fresh parsley (Use for garnishing.)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Generously coat both sides of the chicken with Cajun seasoning to ensure bold flavor throughout.
- Sear the Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 4 to 5 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set it aside to rest.
- Sauté Vegetables: In the same skillet, add diced yellow onion and sliced bell peppers along with a pinch of salt. Sauté over medium heat for 3 to 4 minutes until the vegetables soften. Add minced garlic and continue to sauté for another 30 seconds until fragrant.
- Create the Sauce: Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits stuck to the pan. Stir in the heavy cream, honey, and crushed red pepper flakes. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
- Cook the Pasta in Sauce: Add the penne pasta directly into the skillet, making sure it is fully submerged in the sauce. Stir well to distribute the pasta evenly. Cover the skillet and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Combine Chicken and Cheese: Return the cooked chicken to the skillet, nestling it into the pasta and sauce. Stir in the freshly grated Parmesan cheese until melted and incorporated. If using, add the lemon juice for a bright finish and garnish with fresh parsley.
- Rest and Serve: Allow the dish to rest for 2 minutes to let the flavors meld and the sauce thicken slightly before serving hot. Enjoy your creamy, spicy Cajun chicken pasta!
Notes
- Substitute chicken thighs for a richer, juicier texture.
- Adjust Cajun seasoning and red pepper flakes to control the heat level.
- Use vegetable broth and nutritional yeast to make this dish vegetarian or dairy-free.
- Omit honey or brown sugar for less sweetness.
- Replace butter with additional olive oil for a dairy-free version.
- Sliced bell peppers added in the sauté step add sweetness and texture, consider including them if desired.
- This recipe can be made lighter using half-and-half instead of heavy cream.
