Cajun Chicken Pasta is pasta in alfredo sauce with a little kick to it. Top with spicy seasoned chicken and it makes a delicious meal.
Dieting stinks! We’ve been cutting down on carbs so no fun stuff like bread, pasta, potatoes, etc. I was craving pasta so I tried this Cajun Chicken Pasta. It was a big hit with the family. Even my two-year-old, who is on the kick of not eating anything, ate it. My husband even wanted it again that weekend so we had it twice in one week.
It’s a penne pasta with a creamy, parmesan alfredo sauce and topped with Cajun spiced chicken. I also added some Cajun seasoning to the sauce for a little more flavor. I use Tony Chachere’s or Slap Ya Mama seasoning. If you want a little more kick to it, add a little cayenne pepper, too.
I like buying chicken breasts that are already thinly sliced. You can also just buy regular chicken breasts and pound them down to a thinner piece. This just ensures the chicken cooks evenly and you get nicer slices of chicken to top the pasta.
You can use parmesan cheese that is shredded or grated. You could also use other cheeses to change the flavor. I used shredded.
Feel free to garnish with tomatoes, more Cajun seasoning, shredded parmesan, green onion, or fresh herbs.
Another easy chicken recipe to check out is our Chicken Crunchwrap Supreme.
Cajun Chicken Pasta
Penne pasta in a creamy alfredo sauce topped with cajun spiced chicken
- 1 lb chicken breasts Thin sliced or pounded out thin
- 2 tbsp olive oil
- 1 box penne pasta
- 4 tbsp butter or margarine
- 3 tsp minced garlic
- 2-3 cups heavy cream more/less to taste or to thin/thicken sauce
- 2-2.5 cup shredded parmesan or 1/2 cup grated parmesan, more/less for taste or to thin/thicken sauce
- 3 tbsp cajun seasoning more/less to taste
- 1 tsp salt
- 1 tsp pepper
Pour 2 Tbsp. olive oil over chicken breasts and sprinkle with 2 Tbsp. of Cajun seasoning. (Feel free to use more or less seasoning)
Cook pasta according to package directions in a big pot. Drain when done.
While the pasta is cooking, put a tablespoon of olive oil in a grill pan and heat until medium-hot. Add the chicken and cook about 4-5 minutes on each side until done. (Timing will depend on thickness of chicken so test to make sure they are cooked thoroughly) Cut into strips and keep warm until pasta and sauce are finished.
Melt butter in a medium saucepan over medium heat. Add garlic and whisk frequently to ensure the garlic does not burn, 2 minutes.
Gradually whisk in 2 cups of the heavy cream and 1 cup of the parmesan. Add 1 tbsp. of Cajun seasoning and continually whisk. Add in the remaining heavy cream and parmesan a little at a time, tasting and monitoring along the way to make sure the mixture is not too runny or too thick. It should be the consistency of an alfredo sauce.
You can either serve the noodles in a dish/bowl with the sauce and chicken on top; combine the noodles and sauce then place the chicken on top; combine the sauce, noodles, and chicken to serve.
Feel free to garnish with tomatoes, more Cajun seasoning, shredded parmesan, or fresh herbs.