Creamy Cajun Chicken Pasta
This Cajun chicken pasta recipe is outrageously tasty with tender pan-fried chicken and a luxurious Cajun cream sauce that has a kick! It's a delicious 30-minute meal.
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut in half lengthwise
- 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
- 1/2 teaspoon garlic powder
- Salt & pepper as needed, to taste
- Flour for dredging + 1 teaspoon flour divided
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 2 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard optional
- 1 medium tomato chopped small
- For serving: chopped fresh basil, parsley, scallions, and freshly grated parmesan cheese optional, to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season the chicken with the first 1/2 tablespoon of Cajun seasoning, the garlic powder, and salt & pepper (go easy on the salt if your Cajun seasoning contains some salt), then coat each piece in flour and shake off any excess.
- To a skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Let the pan warm up for a few minutes.
- Cook the chicken for 5 minutes/side or until golden and cooked through. Transfer the chicken to a plate and set it aside.
- Reduce the heat to medium, and add the remaining 1 tablespoon butter to the skillet and once it's melted, add the garlic and 1 teaspoon of flour. Let it cook for about a minute, stirring nearly constantly.
- Whisk in the cream, lemon juice, Dijon mustard (if using), and the remaining 1/2 tablespoon of Cajun seasoning.
- Stir in the tomato and let the sauce thicken up a bit (it shouldn't take longer than a few minutes). Add a splash of the hot pasta water if it gets too thick.
- Drain the pasta and add it to the skillet and toss. Stir in the basil/parsley/scallions if using. Taste and season with extra salt & pepper as needed (be generous if your Cajun seasoning doesn't contain any salt). Serve with the chicken sliced on top (or leave each piece whole) and freshly grated parmesan.
Notes
- Cajun seasoning can be quite salty, so if you use a regular kind (like Tony Chachere's Original), the recipe will be too salty. If all you have on hand is a regular/salty Cajun seasoning, I recommend reducing the quantity by about 50% so the overall dish isn't too salty.
- Chicken is cooked through at 165F. I use an instant read thermometer to ensure it's perfect every time.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 654kcal | Carbohydrates: 50g | Protein: 34g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 218mg | Potassium: 720mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2202IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
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