This creamy Cajun chicken pasta features tender chicken pieces tossed in a rich tomato cream sauce, delivering bold, mouthwatering flavors in every bite. Best of all, this spicy dish comes together quickly with just a handful of ingredients, making it the perfect weekday comfort meal.
INGREDIENTS
- 1 tbsp olive oil (for marinating chicken), plus more for frying
- 1 tbsp butter
- 2 boneless, skinless chicken breasts, sliced into 4 thin pieces
- 7 oz rigatoni or your preferred pasta
- 1 1/2 tbsp Cajun seasoning, divided
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 cup tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- Chili flakes and parsley (optional, for garnish)
INSTRUCTIONS
- Marinate the Chicken: In a medium bowl, combine the chicken, olive oil, and 1 tbsp Cajun seasoning. Massage until evenly coated and set aside while preparing the other ingredients.
- Cook the Pasta: Boil pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- Cook the Chicken: Heat a skillet over medium heat, drizzle with olive oil, and cook the chicken for 2-3 minutes per side until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, melt the butter and sauté the onion and garlic until fragrant. Add the bell pepper and cook until softened. Stir in the tomato sauce, heavy cream, 1/2 cup pasta water, and the remaining 1/2 tbsp Cajun seasoning. Let the sauce simmer for 2-3 minutes until it thickens.
- Combine and Finish: Stir the cooked pasta and half of the chicken (cut into bite-sized pieces) into the sauce. Cook for 1-2 minutes until the pasta is tender. Add Parmesan cheese and season with salt to taste.
- Serve: Plate the pasta, topping each serving with the remaining chicken pieces. Garnish with chili flakes and parsley, if desired. Enjoy!
NOTES
- For extra spice, add 1/4 tsp cayenne pepper to the sauce or sprinkle additional chili flakes on top.
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For optimal flavor, use a homemade Cajun seasoning blend.
- For more tips and ingredient suggestions, refer to the blog post above.
