Cajun chicken pasta
Penne in a creamy Parmesan sauce with Cajun-spiced seared chicken, sweet bell peppers and garlic. A restaurant-style pasta that's on the table in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serve
- 820 kcal
Ingredients
Method
Bring a large pot of salted water to a boil (an electric kettle speeds this up). Toss the chicken with 2 tsp of the Cajun seasoning while it heats, and slice the peppers.
Cook the penne according to the package, usually about 11 minutes. Reserve a mugful of pasta water, then drain.
Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook, turning once, until browned and cooked through to 165°F with no pink inside. Move to a plate.
Add the butter and the peppers to the pan and cook, stirring, until just softened. Add the garlic and the rest of the Cajun seasoning and stir for 30 seconds.
Pour in the cream and broth, bring to a simmer and cook until slightly thickened, then stir in the Parmesan until smooth.
Add the drained penne and the chicken with its juices and toss, adding splashes of pasta water until the sauce is creamy and coats the pasta. Serve topped with scallions.
Tips
- Cajun seasoning blends vary a lot in salt and heat, so taste the sauce before adding any extra salt. Add a pinch of cayenne if you like it spicier.
- Swap the chicken for sliced smoked andouille sausage or shrimp; shrimp needs only 2 to 3 minutes in the pan.
- Sauce tightens as it sits. Loosen leftovers with a splash of milk or water when reheating.
