Description
This Creamy Cajun Chicken Pasta is a flavorful, comforting dish featuring tender Cajun-seasoned chicken breasts served over penne pasta tossed in a rich and creamy sauce made with garlic, heavy cream, mozzarella, and parmesan cheese. Garnished with fresh parsley, this recipe offers a perfect balance of spicy, cheesy, and savory flavors, ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 ½ tablespoons Cajun seasoning
- Salt and pepper to taste
Pasta
- 8 ounces penne pasta
Sauce
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest before slicing.
- Make the creamy sauce: Reduce the skillet heat to medium. Add the butter and minced garlic to the skillet and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir thoroughly, scraping up any browned bits from the pan. Add the shredded mozzarella and grated parmesan cheese, stirring constantly until the cheeses have melted completely and the sauce is smooth and creamy.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet with the sauce and toss to coat the pasta evenly. Let it simmer on low heat for 1–2 minutes to allow the flavors to meld together.
- Serve: Slice the rested chicken breasts and arrange the slices over the creamy pasta. Garnish with chopped fresh parsley and, if desired, an extra sprinkle of parmesan cheese. Serve immediately for best taste.
Notes
- To adjust spiciness, increase or decrease the Cajun seasoning amount.
- Use freshly grated parmesan and mozzarella for the best melting and flavor.
- Resting the chicken after cooking helps retain juicy texture.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce may be less thick.
