Hey There, Pasta Lover!
You know those days when you’re rummaging through the pantry, and you just need something comforting and a tad bit spicy? That’s when I whip up my favorite Creamy Cajun Chicken Pasta. It all started one rainy Sunday afternoon—I was staring at some leftover chicken, dreaming of warmth and flavor. Little did I know, I’d stumble upon a family favorite! Plus, anything with a creamy sauce is a win for me (and everyone else, although they might not admit it).
Why You’ll Love This Pasta Dish
I make this when I need something easy but don’t want to sacrifice flavor. My family goes crazy for this because of the perfect balance of creaminess and spice. It’s got just enough kick to keep things interesting, without setting your mouth on fire (unless you’re into that sort of thing). And honestly, who doesn’t love a dish that tastes like it took hours but really didn’t? (Spoiler: It’s quick!)
What’s in It?
- 2 chicken breasts, sliced (or use thighs if that’s what you have)
- 250g of pasta (penne or whatever’s in the cupboard—I’ve even used spaghetti)
- 1 tablespoon Cajun seasoning (buy it or make your own if you’re feeling fancy)
- 1 tablespoon olive oil (or butter, for that rich touch)
- 1 bell pepper, sliced (red, yellow, green—doesn’t matter)
- 2 cloves garlic, minced (though I’m guilty of using 3 sometimes)
- 1 cup of heavy cream (or half-and-half if you want to lighten it a bit)
- 1/2 cup grated Parmesan cheese (my grandma swears by a specific brand, but honestly, any will do)
- Salt and pepper to taste
Getting This Dish Together
- Season your chicken with Cajun spice and a pinch of salt. Heat up the olive oil in a large pan and cook the chicken until it’s golden and cooked through. This is where I usually sneak a taste (for quality control, of course).
- Remove the chicken and in the same pan, add more oil if needed, then toss in the bell pepper and garlic. Stir it around till the peppers start to soften. Don’t worry if it looks a bit weird at this stage—it always does!
- Pour in the cream, bring it to a simmer, and let it thicken a bit. Stir in the Parmesan until it melts right in.
- Toss the cooked pasta into the sauce, add the chicken, and give it all a good mix. Feel free to add a splash of pasta water if it’s looking too thick.
- Serve it up hot, maybe with a sprinkle of extra cheese on top (because why not?).
Notes
I once used milk instead of cream, and while it worked in a pinch, it wasn’t quite the same. Also, try not to skimp on the Cajun seasoning—it’s the star!
Variations
I’ve tried adding shrimp instead of chicken, which was delightful! But, one time I tossed in broccoli, and let’s just say it wasn’t my finest moment; stick to peppers or even mushrooms if you want a veggie boost.
What If I Don’t Have a Big Pan?
Honestly, you can use a regular pot or even a small wok. Just make sure you’ve got enough room to stir everything together.
Storing Leftovers
This pasta keeps well in the fridge for about a couple of days, though honestly, in my house, it never lasts more than a day! Just reheat it gently on the stove with a splash of milk or cream.
How We Serve It
We usually dive right in as is, but sometimes I like to add a side of garlic bread (because carbs on carbs is never a bad idea!).
Pro Tips (or Lessons Learned)
I once tried rushing the simmering step for the sauce and regretted it because the cheese didn’t melt smoothly. Patience, my friend, is key!
FAQ: Probably Asked Questions
Can I make this less spicy? Sure! Just dial back the Cajun seasoning—or add a bit more cream to mellow it out.
Can I substitute the cheese? Absolutely, try Romano or Pecorino for a twist.
Do I have to use heavy cream? Well, you don’t have to, but it gives that lovely, rich texture. For a lighter version, half-and-half works too.