Creamy Cajun Chicken Pasta
Creamy Cajun chicken pasta brings together tender chicken, crispy pancetta, and bold Cajun spices in a silky Parmesan cream sauce—rich, spicy, and irresistible!
Ingredients
- 1 tbsp kosher salt for the pasta cooking water
- 2 to 3 ounces pancetta, diced, or bacon
- 2 tsp vegetable oil (if needed)
- 1 pound diced chicken breasts
- 1 tbsp Cajun seasoning, preferably salt-free
- ¼ tsp crushed red pepper flakes
- 8 ounces pasta (linguine, penne, or fettuccine)
- 1 ½ tsp grated garlic
- ¼ cup chicken broth, unsalted or low sodium
- ¾ cup heavy cream
- ⅔ cup grated Parmesan cheese, plus more for serving
- Kosher salt and freshly ground black pepper to taste
- Fresh chopped parsley , for garnish
Recommended Equipment
Instructions
- Prepare a pot of boiling water. Add 1 tablespoon to a pot of water (about 3 quarts) and bring it to a boil over high heat.1 tbsp kosher salt for the pasta cooking water
- Cook and drain the pancetta. In a large skillet over medium heat, cook the pancetta (or bacon) until crispy. Transfer to a paper towel-lined plate and set aside. Leave the rendered fat in the pan.2 to 3 ounces pancetta
- Cook the chicken. Place the skillet back over medium heat. If there wasn't much fat from the rendered pancetta or bacon, add a few teaspoons of vegetable oil. Toss the chicken pieces with the Cajun seasoning and pepper flakes and cook for 5 to 6 minutes or until just cooked through. Remove the chicken to a plate and set aside.2 tsp vegetable oil (if needed) | 1 pound diced chicken breasts | 1 tbsp Cajun seasoning | 1/4 tsp crushed red pepper flakes
- Cook the pasta. Meanwhile, add the pasta to the boiling water and cook until just al dente. Save about 1/2 cup of the pasta cooking water and drain the pasta.8 ounces pasta (linguine, penne, or fettuccine)
- Add the garlic and broth. Add the garlic to the skillet and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.1 1/2 tsp grated garlic | 1/4 cup chicken broth
- Simmer. Add the cream and bring to a simmer; reduce the heat to medium-low and simmer for 3 to 4 minutes or until slightly reduced.3/4 cup heavy cream
- Finish the dish. Add the Parmesan cheese and stir until the sauce has thickened slightly. Return the chicken and pancetta to the skillet and stir. Add the cooked pasta, tossing it to coat it thoroughly. If the sauce is too thick, add a little pasta water or more cream or broth. Taste and adjust the seasonings with kosher salt and pepper as needed.2/3 cup grated Parmesan cheese | Kosher salt and freshly ground black pepper to taste
- Garnish and serve. Garnish with fresh chopped parsley and serve with extra Parmesan cheese. Enjoy!Fresh chopped parsley
Nutrition
Calories: 628kcalCarbohydrates: 47gProtein: 40gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 147mgSodium: 588mgPotassium: 694mgFiber: 2gSugar: 3gVitamin A: 1702IUVitamin C: 2mgCalcium: 202mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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