Description
A creamy, spicy dish that’s quick and easy, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (for the chicken)
- Salt and black pepper, to taste
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional)
- Fresh lemon juice (to brighten before serving)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, about 4–5 minutes per side. Cook to an internal temperature of 165°F (74°C). Let slice thinly after resting.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve ½–1 cup of pasta water, then drain.
- In the same skillet, melt butter, sauté garlic until fragrant. Stir in Cajun seasoning and smoked paprika, toasting briefly.
- Add chicken broth, scrape up browned bits from the pan, and let simmer.
- Reduce heat, stir in cream, and simmer until thickened. Add Parmesan until melted, adjusting thickness with reserved pasta water if necessary.
- Add drained pasta and sliced chicken to the skillet, tossing to coat. Finish with lemon juice and garnish with parsley and optional red pepper flakes.
Notes
For a lighter sauce, use half-and-half with cornstarch. For a dairy-free option, use coconut milk and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Cajun