Creamy Cajun Chicken Pasta

5 from 4 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Cajun

Keyword: Cajun Chicken Pasta, Creamy Cajun Chicken Pasta

Servings:

Author: Natasha Bull

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