Cajun Chicken Pasta

Ingredients

• 227 g (8 oz)penne pasta
• 2 largechicken breasts, sliced in half lengthways to make 4 cutlets
• 30 ml (2 tablespoons), dividedolive oil
• 22.5 ml (1½ tablespoons)Cajun seasoning
• ½ mediumonion, chopped
• 3 clovesgarlic, minced
• 60 ml (¼ cup)tomato paste
• 360 ml (1½ cups)heavy cream
• About 50 g (½ cup)grated Parmesan cheese

Instructions

1. 1

   Cook the pasta

   Cook the penne as directed on its packet. Drain it and set it aside.

2. 2

   Season the chicken

   Coat the chicken breasts with the Cajun seasoning.

3. 3

   Cook and slice

   Warm 15 ml (1 tablespoon) of olive oil in a large pan over medium heat. Add the chicken in a flat layer and cook each side for 3–4 minutes, until cooked through. Transfer it to a chopping board and cut it into thin slices.

4. 4

   Soften the aromatics

   Add the remaining 15 ml (1 tablespoon) of olive oil to the pan. Stir in the onion and garlic and sauté for 4 minutes, until softened. Add the tomato paste and cook for 30 seconds.

5. 5

   Finish the sauce

   Pour in the cream and bring it to a boil, then lower the heat and simmer for 2 minutes. Add the Parmesan, chicken and pasta, and mix. Cook until the sauce reaches your preferred thickness; if it becomes too thick, add a little water.

What is Cajun chicken pasta?

Cajun chicken pasta is a modern pasta dish inspired by the bold, spice-led cooking associated with Louisiana Cajun cuisine. Here, seasoned chicken and penne are coated in a creamy sauce with tomato paste, garlic and Parmesan.

The version here keeps the method quick by cooking the chicken and sauce in one pan while the pasta cooks separately. Cajun seasoning brings the smoky, spicy character, while cream and cheese round it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 765 calories, 37g protein, 47g carbs, 47g fat.

The pasta supplies most of the carbohydrates, while the chicken and Parmesan contribute much of the protein. Cream, olive oil and cheese provide most of the fat; serve a moderate portion with salad or vegetables to balance the plate.

Choosing the ingredients

Cajun seasoning: Its salt and heat levels vary between blends, so taste the finished sauce before adding any extra salt. Season the chicken evenly so each cutlet gets flavour.

Penne: The ridges and hollow centres catch the sauce. Cook it according to the packet directions, since it will have only a short time to mix with the sauce.

Cream and Parmesan: Heavy cream gives the sauce its richness, while grated Parmesan adds savoury depth and helps it thicken. Finely grated cheese melts more smoothly.

Cooking the chicken evenly

Cutting each breast lengthways into cutlets helps it cook within the short pan time. Lay the pieces flat and avoid crowding them; if your pan is small, cook them in batches.

The stated 3–4 minutes per side is a guide, not a guarantee, as cutlet thickness and pan heat differ. Check that the chicken is cooked through before slicing it.

Building the sauce

Onion and garlic: Give them the full 4 minutes to soften, stirring as needed so they do not catch on the pan. This creates a mellow base for the seasoning.

Tomato paste: Cook it for 30 seconds before adding the cream to bring out its concentrated flavour. Once the cream boils, lower the heat and simmer for 2 minutes as directed.

Getting the texture right

After the pasta, chicken and Parmesan go in, stir until everything is coated and the sauce thickens to your liking. The pasta will absorb some sauce as it sits, so stop cooking while it is still a little looser than you want to serve.

If the sauce turns too thick, stir in a little water to loosen it. Add it gradually so the sauce does not become watery.

Timing a 20-minute dinner

Start the pasta first and use its cooking time to season and cook the chicken, then prepare the sauce in the same pan. Have the onion, garlic and other ingredients ready before you begin so they can go in promptly.

The total time depends on your pasta packet and how quickly the chicken cooks. Keep the final simmer brief and avoid leaving the finished pasta in the hot pan longer than needed.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the creamy sauce. Steamed or roasted vegetables also work well alongside the pasta.

If you want bread, serve a small amount for mopping up sauce. Since the pasta is already rich and filling, lighter sides help keep the meal balanced.

Recipe notes & tips

• Grate the Parmesan finely so it melts readily into the warm sauce.
• Use a large pan so the chicken can cook in a flat layer.
• Keep the chicken pieces similar in thickness to help them cook at the same rate.
• Reserve a little pasta water before draining if you would like another option for loosening the sauce.
• Taste before adding salt, as Cajun seasoning and Parmesan can both be salty.

Variations

• Add bell pepper: Sauté sliced pepper with the onion for extra colour and sweetness.
• Change the pasta: Use another short shape that can hold the creamy sauce.
• Adjust the heat: Choose a milder Cajun blend or add a little more seasoning to taste.
• Add greens: Stir in spinach near the end and cook until wilted.
• Use a lighter cream: Swap in a lower-fat cooking cream, bearing in mind that the sauce may be less rich.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of sear; cook it in batches if needed.
• Overcooking the chicken: Thin cutlets cook quickly, so check them after the first few minutes on each side.
• Burning the garlic: Add it with the onion and stir while it softens over medium heat.
• Boiling the cream for too long: Lower the heat after it comes to a boil and simmer for just 2 minutes.
• Making the sauce too thick: Stir in a little water gradually until it loosens.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; avoid prolonged heating, which can make the chicken dry.

Frequently asked questions