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Creamy Cajun Chicken Pasta brings together the bold flavors of Cajun spices with the comforting richness of cream and Parmesan. This dish is easy to make yet offers a restaurant-quality experience at home.
INGREDIENTS- Boneless, skinless chicken breasts: 2, sliced thin for quicker cooking
- Cajun seasoning: 2 tbsp, for spicy, aromatic flavor
- Olive oil: 2 tbsp, used for cooking the chicken
- Butter: 2 tbsp, adds richness to the sauce
- Heavy cream: 1 cup, base for the creamy sauce
- Grated Parmesan cheese: ½ cup, adds a savory, cheesy element
- Garlic powder: 1 tsp, enhances the sauce’s flavor
- Paprika: 1 tsp, for a smoky touch
- Salt & pepper: to taste, balancing seasoning
- Penne pasta: 8 oz, cooked al dente for texture
- Fresh parsley: chopped, for garnish and freshness
- Step 1:
- Season & Cook Chicken: Rub Cajun seasoning on the chicken, ensuring an even coat. In a skillet, heat olive oil over medium-high, and cook the chicken for 3-4 minutes per side until fully cooked. Remove from skillet and set aside.
- Step 2:
- Cook the Pasta: Meanwhile, boil the penne pasta according to package instructions. Drain and set aside.
- Step 3:
- Prepare the Sauce: In the same skillet, melt butter over medium heat. Add heavy cream, Parmesan, garlic powder, paprika, and salt & pepper. Stir for 3-4 minutes until the sauce thickens.
- Step 4:
- Combine: Toss the pasta in the creamy sauce. Slice the cooked chicken and place on top.
- Step 5:
- Serve: Garnish with fresh parsley and serve immediately.
- Serve hot with extra Parmesan cheese on the side for those who love a cheesy finish.
- This pasta is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat on the stove over low heat to prevent the sauce from separating.
- For a spicier kick, add extra Cajun seasoning or a dash of red pepper flakes.
- If you prefer a lighter dish, substitute half of the heavy cream with milk.
- Experiment with different pasta types like fettuccine or linguine for a varied texture.
Tips from Well-Known Chefs
- Chef Paul Prudhomme, known for popularizing Cajun cuisine, suggests toasting Cajun spices lightly before use to enhance their flavor.
- Chef Emeril Lagasse recommends adding a splash of white wine to the sauce for a deeper flavor.
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