Creamy Cajun Chicken Pasta

Ready for a restaurant-worthy dinner that you can prepare in under 30 minutes? 8 ingredients is all you need and you’ll end up with this creamy Cajun chicken pasta that will make your kitchen smell like sautéed heaven. No need to plan ahead or worry about marinating – just rub the chicken with our easy-to-make Cajun seasoning and you’re ready to cook. This is a recipe for perfection, but since we can’t really title a recipe “Perfection,” we’ll just say that our Creamy Cajun Chicken Pasta is perfect for family dinners.

Serve with an arugula salad and homemade breadsticks for a complete restaurant-quality meal.

Cajun seasoning is one we love so much that we decided to make our own. We like to keep a small bottle or bag of it in the pantry. You can find Cajun seasoning blends at most grocery stores these days, but making your own gives you absolute control of the flavor. Want a little more push? Add a little extra cayenne pepper. Do you like that onion flavor? Add a little more onion powder. There are many variations of Cajun seasoning, so play around until you find the blend that makes your taste buds sing like the bayou at night.

Notes on ingredients

• Chicken breasts: For faster cooking, fillet the chicken breasts by cutting them in half lengthwise. Slice it horizontally, keeping the knife parallel to the cutting board.
• Cajun Seasoning: This blend can be purchased at most grocery stores in the spice aisle, but we prefer to make our own. Try it: Homemade Cajun Seasoning.
• Linguine: Slightly thicker than spaghetti with a flat surface similar to fettuccine. You can also use spaghetti or fettuccine. We did it with all three!
• Peppers: For quick slicing, cut off the top and bottom of the pepper, then take the remaining circular piece and cut it in half. Place each piece on the cutting board, remove the seeds and white membrane, then cut it into long strips.
• Red Onion: It sweetens during cooking and adds more color to the dish.
• Mushrooms: Cremini or white mushrooms are fine. Find them in the refrigerated area of ​​the produce section of your grocery store.
• Heavy cream: Also called heavy whipping cream. If you need to lighten things up, you can use half and half, but it will be a thinner sauce.

The perfect burn

Getting perfect browning on your chicken is easier than you think! The trick? A hot pan and a little patience. Heat the pan over medium-high heat before adding the chicken so it sizzles right away, locking in all those juices. Don’t crowd the pan – give each piece its own space and let it rest for about 2 minutes before turning. This is how you get that golden crust everyone loves! Once seared, lower the heat to medium-low to cook the inside without burning the outside. Always check that the internal temperature reaches 165°F before removing it from the heat.

Heat level adjustment

If you love a spicy kick, there are plenty of ways to turn up the heat in this dish! Increase the amount of cayenne pepper in your Cajun seasoning or add a pinch of red pepper flakes to your vegetables. You can also add a little of your favorite hot sauce for an extra kick. For those who prefer a milder flavor, simply omit the cayenne pepper in your homemade Cajun seasoning or choose a ready-made seasoning blend labeled mild.