Chicken Pasta (Cajun)

Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.

8 oz linguine pasta
2 chicken breasts, boneless, skinless
2 tsp. extra-virgin olive oil
2 Tbsp. butter
2 Tbsp. Cajun seasoning, divided
3 cloves garlic, minced
⅔a cup tomatoes, diced
1½ cup heavy whipping cream
½ cup Parmesan cheese, grated
2 Tbsp. fresh parsley, finely chopped

Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water then drain, cover, and keep warm.

Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp. Cajun seasoning.

In a large non-reactive skillet, heat 2 tsp. oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and sauté until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.

In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saut another 2 minutes.

Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.

Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

Cook's Notes: Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato or it will react and make the sauce grainy.