Creamy Cajun Chicken Pasta (Printable Version)
# What You’ll Need:
→ Pasta and Protein
01 -
8 oz linguine pasta
02 -
2 boneless skinless chicken breasts
→ Cooking Essentials
03 -
2 tsp olive oil
04 -
2 Tbsp unsalted butter
→ Seasoning and Flavor
05 -
1 1/2 to 2 Tbsp cajun seasoning, divided (to taste)
06 -
3 garlic cloves, minced
07 -
2/3 cup diced tomatoes
08 -
1 1/2 cup heavy whipping cream
09 -
1/2 cup grated parmesan cheese
10 -
2 Tbsp parsley, finely chopped (to serve)
# Steps to Follow:
01 -
Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
02 -
Pound chicken breasts to even thickness and season with 1½ Tbsp cajun seasoning.
03 -
Heat 2 tsp olive oil in a large skillet over medium-high heat. Sear the chicken on both sides. Reduce heat to low and sauté until cooked through to an internal temperature of 165˚F. Transfer to a cutting board, slice thinly, and keep warm.
04 -
In the same skillet over medium heat, sauté butter and garlic for 30-60 seconds until fragrant. Add diced tomatoes and sauté for 2 minutes.
05 -
Stir in heavy cream, remaining cajun seasoning to taste, and parmesan cheese. Simmer and adjust seasoning if necessary.
06 -
Add sliced chicken and cooked pasta to the sauce. Toss until combined and warmed through. If the sauce is too thick, add reserved pasta water to thin. Serve with freshly grated parmesan and parsley.