Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken thighs tossed with tender pasta in a creamy Cajun garlic sauce, ready in 30 minutes.

• Servings: 6 servings
• Calories: 480
• Prep Time: 10minutes mins
• Cook Time: 20minutes mins
• Total Time: 30minutes mins

Ingredients

• 8 oz linguine pasta
• 2 boneless skinless chicken thighs
• 2 tsp olive oil
• 2 Tbsp unsalted butter
• 3-4 Tbsp Cajun Legacy Cajun seasoning.
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• ½ diced onion
• 1 1/2 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 2 Tbsp parsley, finely chopped, to serve

Instructions

1. 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.
2. Beat the chicken thighs so that they are even in thickness and season all over with Cajun seasoning until thoroughly coated. Let sit for 15-20 mins before cooking.
3. In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Add 1 tbsp of butter. Turn heat down to low and sauté until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
4. In the same skillet over medium heat, sauté the remaining butter and onions for 2-3 mins or till soft. Add the garlic and sauté for 30-40 seconds or until the garlic is fragrant. Add the diced tomatoes and sauté another 2 minutes.
5. Add in the heavy whipping cream, add remaining Cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.
6. Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

Serving Notes

1. Best served with fresh French bread, toasted with fresh garlic.
2. Slice fresh baguette at an angle, 1-1 ½ inches thick
3. Butter one side
4. Spread crushed or minced garlic on top of the butter
5. Place the bread, butter/garlic side up on a cookie sheet
6. Place in oven on “Hi Broil” on middle rack for 2 to 3 mins. Keep watch, they will burn fast
7. Remove and enjoy!

Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato, or it will react and make the sauce grainy.