Cajun Chicken Pasta has been my youngest baby’s favorite since she was old enough to chew. It was the first thing she learned to cook herself – the first of many! I made it again this past week for her birthday (as requested) and figured this was a good time to add the recipe to my website.
This recipe was originally published to my YouTube channel, as my first tutorial. The full recipe was listed in the description box, and I don’t know why I never posted it here.
I’ve tweaked the recipe a bit – y’all know I rarely make the same thing the same exact way – but the previous version is great, too! You can still find it on YouTube if you’re interested. Just open the description box and scroll down.
- If you’d like to see a quick demo of the updated version check out my IGTV. I’ll make a new version of the YouTube tutorial eventually.
- I like to cut the chicken into chunks, then season and cook it that way, so I can get as much char and cajun spice happening on the surface area as possible. You can’t tell in the photo because it’s coated in the sauce. The flavors are the same in the end no matter what you do.
- We like broccoli and bell peppers but there are all sorts of possible delicious additions and substitutions available: spinach, mushrooms, shrimp, it goes on and on!
- Pecorino Romano is a fantastic replacement for Parmesan. I’d even venture to say I prefer it! Try them both and see what you think. Mozzarella is good too, if you’d rather have a milder cheese.
- Our Vegan Version: Use unsweetened oat milk and vegan parmesan for the sauce (flour + olive oil for a roux to thicken). Replace the butter with vegan butter or olive oil. Omit the chicken, or swap it for fake chicken or crispy baked tofu chunks.
Here’s a Pinterest graphic before you go:Print
it’s probably the same as everyone else’s recipe. I mean, how different can it be?
- 1 lb boneless skinless chicken breast, sliced in half, lengthwise
- 16 oz dry pasta noodles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 C broccoli florets, chopped into bite sized pieces
- 2 C heavy cream
- 1 C aged parmesan, freshly grated
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tbsp salted butter
- 4 tbsp of Cajun seasoning, divided
- 1/4 tsp kosher salt, to taste
- Combine 3 tbsp of Cajun seasoning and 1 tbsp of olive oil. Mix into a marinade and work into chicken. Allow the chicken to marinate for half an hour, or up to overnight, in the fridge.
- Drizzle a bit more oil into a large skillet over medium-high heat, just enough to coat the bottom of the pan. When the oil is shimmering add the chicken breasts and cook on each side for 5-7 minutes. Remove when cooked through.
- Start on your pasta – cook it in boiling, salted water according to package directions. When the pasta is a 2-3 minutes away from being al dente, add the broccoli to the pasta water. Drain everything together, when ready.
- Add your bell peppers along with a pinch of salt to the skillet. Sauté over medium-high until the peppers begin to soften and the skin chars or blisters. Remove the peppers and add them to the pot with the drained pasta and broccoli, along with the salted butter. Stir together gently, cover with a lid and set aside.
- Pour the heavy cream into the skillet and whisk in the remaining seasonings. Bring to a simmer, then reduce the heat to medium. Stir in the grated cheese. Allow the sauce to simmer for 7 minutes, or until thickened and slightly reduced.
- Slice your chicken into strips, then add it to the sauce, along with any accumulated juices. Let the sauce cook for another 2-3 minutes, then taste and adjust seasonings as needed.
- Pick one of the pots you’ve been using and combine the chicken and sauce with the pasta and vegetables. Fold everything together until well combined.
- Allow to cook uncovered for another 5 minutes, or until sauce has thickened. Dassit. Enjoy.
ICYMI: I put the recipe notes above my recipes, so don’t skip the post. There is very little filler or fluff here on DFH.