CREAMY PASTA • SEARED CHICKEN • 40 MINUTES
Creamy Cajun Chicken Pasta
Season bite-size chicken with Ragin' Cajun y'ALL Purpose Seasoning, sear it until it reaches 165°F, then build a cream-and-Parmesan sauce in the same skillet. Toss with pasta and enough reserved pasta water to make the sauce glossy rather than heavy.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Yield
- 4 to 6 servings
Make the recipe
Ingredients
- 12 ounces penne or cavatappi
- 1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons Ragin' Cajun y'ALL Purpose Seasoning, divided
- 1 tablespoon neutral cooking oil
- 1 tablespoon unsalted butter
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- ½ to ¾ cup reserved pasta water, as needed
- 2 green onions, thinly sliced
Method
Cook the pasta and chicken
- Bring a large pot of water to a boil. Cook the pasta until just shy of al dente. Reserve ¾ cup pasta water, then drain.
- Pat the chicken dry and toss it with 1½ teaspoons Ragin' Cajun y'ALL Purpose Seasoning.
- Heat the oil in a large skillet over medium-high. Add the chicken in one layer and cook, turning as needed, until browned and the thickest pieces reach 165°F, about 6 to 8 minutes. Transfer to a clean plate.
Build the sauce
- Reduce the heat to medium. Melt the butter, add the bell pepper and cook until crisp-tender, about 3 minutes. Stir in the garlic for 30 seconds.
- Add the cream and remaining ½ teaspoon seasoning. Simmer gently for 2 to 3 minutes, then turn the heat to low and stir in the Parmesan.
- Add the pasta and chicken. Toss with reserved pasta water, 2 tablespoons at a time, until the sauce coats the pasta. Finish with green onion and serve promptly.
Build a glossy sauce
Heavy cream gives the sauce body, Parmesan helps it cling, and reserved pasta water keeps it moving around the noodles. Add the pasta water 2 tablespoons at a time after the pasta and chicken return to the skillet. Stop when the sauce coats the noodles without collecting at the bottom of the pan.
Keep the heat low once the Parmesan goes in. A hard boil can tighten the chicken and make the sauce look oily. If the sauce thickens while you toss, loosen it with another small splash of warm pasta water.
Choose noodles and vegetables that hold the sauce
Penne and cavatappi catch the peppers and creamy sauce in every forkful. Linguine or fettuccine also work when you want longer noodles. Add roasted broccoli or a crisp green salad on the side to balance the richness.
Ragin' Cajun y'ALL Purpose Seasoning seasons both the chicken and the sauce, carrying the same flavor through the skillet. See the Cajun seasoning guide for more ways to use the blend, or choose blackened chicken when you want a darker crust without the cream sauce.
Reheat it without breaking the sauce
Refrigerated pasta absorbs sauce as it sits. Reheat a portion gently with a splash of water or cream, stirring often, until the chicken and pasta reach 165°F. High heat makes the sauce more likely to separate.
If you are cooking ahead, prepare the chicken and vegetables first, then boil the pasta and finish the sauce closer to serving time. That keeps the noodles firmer and gives you better control over the final texture.
Common questions
Can I use chicken thighs?
Boneless, skinless thighs can work, but their cooking time varies. Cook the thickest pieces to 165°F.
Can I make the pasta less rich?
Add more peppers or another vegetable and serve a smaller amount of sauce. Lower-fat dairy products may not thicken or coat the pasta the same way as heavy cream.
How do I keep the sauce creamy when reheating?
Reheat it gently with a splash of water or cream, stirring often, until the chicken and pasta reach 165°F.
Keep cooking
