Creamy Cajun Chicken Pasta: Weeknight Skillet Wow
Calories: 520kcal
Ingredients
- 1 pound (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tbsp Cajun or Creole seasoning (adjust to spice preference)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp paprika (optional for color)
- 2 cups chicken broth or stock
- 1 cup heavy cream
- 8 ounce (225 g) penne, fettuccine, or your pasta of choice
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella or fontina (optional for extra creaminess)
- 1/2 cup sliced green onions or parsley for color
- Red pepper flakes (to taste, if you want more heat)
Instructions
- Season the chicken with salt, pepper, and Cajun seasoning. Make it bold—this is where the flavor starts.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken until browned and cooked through, about 4–6 minutes. Remove and set aside.
- In the same pan, add garlic and a pinch of paprika. Sauté until fragrant, about 30 seconds. Don’t let it burn or it’ll taste bitter—watch it close.
- Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom—flavor gold!
- Stir in the cream and bring back to a gentle simmer. Add the pasta directly into the sauce, adjusting the heat so the pasta can cook and absorb the flavors.
- Return the chicken to the pan. Stir in Parmesan and mozzarella (if using) until the cheese melts into a creamy coating. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you like more kick.
- Finish with green onions or parsley. Serve immediately while bubbling hot and creamy.