Creamy Cajun Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons olive oil
02 -
3 chicken breasts
03 -
salt and pepper
04 -
6 tablespoons butter
05 -
1 lb. Mafaldine pasta (or swap for fettuccini/linguini)
06 -
6-8 cloves minced garlic
07 -
2 cups heavy cream
08 -
1.5 cups parmesan cheese, shredded
09 -
4 tablespoons blackened seasoning, split
→ Blackened Seasoning
10 -
1 tablespoon cayenne
11 -
2 tablespoons smoked paprika
12 -
1 teaspoon salt
13 -
1 teaspoon black pepper
14 -
1/2 teaspoon thyme, dried
15 -
1 tablespoon onion powder
16 -
1/2 teaspoon oregano, dried
17 -
2 teaspoons garlic powder
# Instructions:
01 -
Place chicken between sheets of plastic wrap and pound it down to 1/4 inch thickness. Coat with oil and generously cover both sides with seasoning (2-3 tablespoons).
02 -
Warm up a skillet over medium-high heat. Add 2 tablespoons of olive oil, then lay in the chicken and let it cook for 3-4 minutes until the underside gets deep golden brown.
03 -
Flip once, drop the heat to low, and toss 2 tablespoons of butter into the skillet. Add 2 teaspoons of garlic and let it melt and flavor the chicken. Cook another 5-6 minutes, or until it reaches 165°F inside.
04 -
Move the chicken onto a plate and loosely cover it with foil. Let it rest awhile before slicing.
05 -
Using the same skillet, keep it on mild heat. Melt the remaining butter, stir in the rest of the minced garlic and cook for 1-2 minutes—just until the aroma comes out.
06 -
Pour in the heavy cream and sprinkle in 2-3 teaspoons of blackened seasoning. Let it boil gently and simmer so it thickens—should take about 5 minutes.
07 -
While your sauce simmers, cook pasta until it's just firm to the bite (al dente). Save about 1/3 cup of pasta water before draining.
08 -
Mix the parmesan into the creamy sauce, letting it melt completely. Test the flavor—if it needs more seasoning, adjust it now.
09 -
Pour 1/3 cup of saved pasta water into your sauce and stir. Mix in the cooked pasta until everything's coated. Add sliced chicken on top and sprinkle on extra seasoning to make it pop. Serve warm!
# Notes:
01 -
Pairs great with Texas toast or a side of garlic bread.
02 -
If needed, regular paprika can replace smoked paprika.
03 -
Swap mafaldine with fettuccini or linguini if you'd like.