Creamy Cajun Chicken Pasta
This Creamy Cajun Chicken Pasta couldn't be any more delicious if it tried! Better still, it makes the perfect quick and easy family dinner. Serves 4 big portions, 5 modest.
Servings: 4
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Frying Pan & Wooden Spoon
- Pot & Colander (for pasta)
- Zip Lock Bag or large Shallow Dish & Cling Film (for marinade)
- Jug (for stock & Cream)
- Fine Grater (for parmesan)
Ingredients
Chicken
- 2x 7-9oz/200-250g Chicken Breasts
- 1 tbsp EACH: Lime Juice, Olive Oil, Cajun Seasoning
- 1/4 tsp EACH: Salt, Black Pepper
Pasta
- 10.5oz/300g Penne
- 1 cup / 250ml Double/Heavy Cream, at room temp
- 1 cup / 250ml Chicken Stock
- 3.5oz / 100g Button Mushrooms, sliced
- 1.7oz / 50g Parmesan, plus extra to serve if desired
- 2 tbsp Unsalted Butter
- 1 heaped tbsp Fresh Parsley, finely diced (plus extra to serve if desired)
- 1 tbsp Cajun Seasoning
- 2 cloves of Garlic, finely diced
- 2 small Peppers, cored & finely diced (I use 1 red 1 green)
- 1 medium Onion, finely diced (white or red)
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- Lime Juice, to serve (optional)
Instructions
- Horizontally slice the chicken breasts right through the centre to make 4 even-sized breasts. In a large shallow dish (or zip-lock bag) whisk together 1 tbsp oil, lime juice & cajun seasoning with 1/4 tsp salt & black pepper. Add the chicken and toss to coat, then cover with cling film and marinate in the fridge for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.
- Bring the chicken to close room temp if you marinated it in the fridge, then add to a large pan over medium-high heat. Fry for a few mins each side, or until lightly charred and just through the centre. Rest to one side until needed, then slice into thin strips just before adding to pasta.
- Fry mushrooms in the leftover oil until they begin to soften (top up with a dash more oil if you need to). Add peppers & onion and continue frying until golden (again, add a dash of oil if you need it). Add garlic and fry for a minute or so longer. Add 1 tbsp Cajun Seasoning, fry for a minute, then melt in 2 tbsp butter.
- Pour in the chicken stock and cream, then bring to a gentle simmer. Allow to simmer until it begins to thicken, stirring occasionally (approx 10mins). At this point pop the pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.
- To the sauce add parmesan, parsley and seasoning to taste. Stir through the cooked pasta until coated in the sauce, then stir through the sliced chicken, alongside any resting juices. Continue tossing until the sauce wraps around and clings to the pasta, thinning out with more pasta water if needed. Serve with extra parmesan & parsley and a squeeze of lime juice if desired.
Video
Notes
a) Marinating - even just 20mins goes a long way, but if you're really pushed for time then just coat in the marinade and fry right away. I recommend bringing the chicken at least close to room temp so it doesn't seize up and go chewy.
b) Spice - different cajun seasonings will have varying spice levels. If you're not too good with spice, I recommend starting with a tsp in the pasta and adjusting accordingly.
c) Pasta - feel free to sub the penne for your pasta of choice!
d) Leftovers - I recommend reheating it in the pan with a splash of milk to help bring the sauce back to life. Microwave will work, but the cream may turn slightly greasy. Either way just make sure the chicken is piping hot.
e) Calories - based on sharing between 4, no extra olive or cheese/parsley.
Nutrition
Calories: 657kcal | Carbohydrates: 36.1g | Protein: 48.42g | Fat: 35.19g | Saturated Fat: 18.33g | Polyunsaturated Fat: 2.708g | Monounsaturated Fat: 11.9g | Trans Fat: 0.002g | Cholesterol: 189mg | Sodium: 988mg | Potassium: 621mg | Fiber: 2.5g | Sugar: 5.67g | Vitamin A: 66IU | Vitamin C: 59.7mg | Calcium: 176mg | Iron: 3.54mg