Cajun Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breasts, boneless and skinless, diced into 1-inch pieces
02 -
2 tbsp unsalted butter
03 -
3 cups (720 g) chicken stock
04 -
16 ounces uncooked penne pasta
05 -
1 cup (238 g) heavy cream, brought to room temperature
06 -
3 ½ tsp Cajun spices, divided
07 -
½ cup (120 g) ranch dressing
08 -
½ cup (50 g) grated parmesan cheese
09 -
1 cup (113 g) shredded mozzarella cheese
10 -
¼ tsp ground black pepper
11 -
½ tsp kosher salt
12 -
Fresh parsley, chopped for topping
# Instructions:
01 -
In a bowl, mix the chicken pieces with 3 tsp of Cajun seasoning until all sides are coated evenly.
02 -
Heat the butter in a big skillet over medium. Toss in the seasoned chicken, let it cook for 5-7 minutes, turning it a few times, until fully cooked and golden (165°F inside). Set aside on a plate under some foil.
03 -
Using the same skillet, turn the heat up a bit and pour in the chicken stock and heavy cream. Scrape up all the tasty browned bits stuck to the bottom using a wooden spoon or spatula.
04 -
Add the uncooked penne to the skillet. Let everything boil, then bring the heat down to a gentle simmer. Cover it and stir frequently for 8-10 minutes so the pasta gets tender and absorbs most of the liquid.
05 -
Mix in the remaining ½ tsp of Cajun seasoning, the ranch dressing, salt, and black pepper. Cook for one more minute to let everything come together nicely.
06 -
Take the skillet off the stove and toss in the mozzarella and parmesan. Stir until both are melted and the sauce gets creamy.
07 -
Add the chicken back into the skillet, stir everything together, then sprinkle chopped parsley on top before serving warm.