I’ve never been a big fan of creamy pastas but something about Cajun pasta blows my skirt up. It must be the spice! This is a similar copy-cat recipe to Chili’s Cajun chicken pasta except he first few times I made this I made a fair bit of tweaking with changing the amount and type of cream and cheese as well as upping the seasonings. I think the next time I make it, I will add some sauteed bell peppers!

Creamy Cajun Chicken Pasta

Ingredients

2-3 boneless/skinless chicken breasts, pounded even
2 teaspoons Cajun seasoning, plus extra for dusting chicken
4 tablespoons butter
2 pints of heavy cream
1 pint of half & half
1 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 pound of penne pasta
roma tomatoes, diced (optional)
1/2 cup Parmesan cheese, plus more for garnish

Directions

Bring a large pot of water to a boil to cook the pasta.

Meanwhile, sprinkle chicken breasts with cajun season and heat a large cast iron skillet to high heat.

Add two tablespoons of the butter to the hot skillet and then add the chicken. Brown each side and cook the chicken through, then remove and place on a cutting board to cool and allow juices to redistribute.

In the same skillet with all of the good crusty chicken bits, combine the cream, half & half, remaining butter and seasonings over medium heat, stirring often until the mixture starts to bubble.

Once the cream mixture starts to thicken, sprinkle in the ½ cup of Parmesan cheese, mix well, then pour the sauce over the cooked and drained pasta and toss to coat.

While the pasta and sauce are setting up, cut up the chicken into slices or large diced chucks.

In each bowl, add the creamy pasta and top with cajun chicken pieces, diced tomatoes, and Parmesan cheese.

Serve with a thick slice of garlic toast and enjoy!

Much Love,

M