Creamy Chicken Pasta Recipe
Indulge in a truly satisfying meal with this Decadent Creamy Cajun Chicken Pasta. Tender strips of chicken, seasoned with a vibrant Cajun blend, are sautéed to perfection before being enveloped in a rich, velvety cream sauce studded with sun-dried tomatoes. Tossed with al dente linguine, this dish offers a delightful balance of spice, creaminess, and savory depth, making it an ideal choice for a comforting weeknight dinner or an impressive weekend feast.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Unbeatable Flavor: A perfect blend of spicy Cajun seasoning, rich cream, and savory sun-dried tomatoes.
- Quick & Easy: Ready in just 35 minutes, making it ideal for busy weeknights without compromising on taste.
- Comforting & Satisfying: A truly indulgent dish that feels like a restaurant-quality meal at home.
- Versatile: Easily adaptable with different pasta shapes or by adding extra vegetables.
- Family Favorite: A crowd-pleasing meal that appeals to both adults and children.
Ingredients
- 350 grams (12 oz) boneless, skinless chicken breast, cut into 1 cm (0.4 inch) thin strips
- 170 grams (6 oz) linguine pasta
- 10 ml (2 teaspoons) Cajun seasoning, plus more to taste
- 30 grams (2 tablespoons) unsalted butter
- 480 ml (2 cups) heavy whipping cream (at least 35% fat)
- 30 ml (2 tablespoons) chopped sun-dried tomatoes (oil-packed, drained)
- 2.5 ml (½ teaspoon) fine sea salt
- 1.25 ml (¼ teaspoon) dried basil
- 1.25 ml (¼ teaspoon) freshly ground black pepper
- 2.5 ml (½ teaspoon) garlic powder
- 25 grams (¼ cup) freshly grated Parmesan cheese, plus extra for serving
- 2-3 green onions (scallions), thinly sliced for garnish
Instructions
- Prepare the pasta. Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. This typically takes 8-10 minutes. Before draining, reserve about 120 ml (½ cup) of the starchy pasta water, then drain the pasta thoroughly and set aside.
- Season the chicken. While the pasta cooks, pat the chicken strips dry with paper towels. This helps achieve a better sear. Sprinkle the 10 ml (2 teaspoons) of Cajun seasoning evenly over the chicken, tossing to ensure all pieces are well coated. You can add a little more if you prefer a spicier kick.
- Sauté the chicken. Heat a large, deep skillet or Dutch oven over medium heat. Add the 30 grams (2 tablespoons) of butter and allow it to melt and slightly foam. Once melted, add the seasoned chicken strips to the skillet in a single layer, ensuring not to overcrowd the pan. Sauté for 5-7 minutes, flipping once halfway through, until the chicken is tender, cooked through, and lightly golden brown. Remove the cooked chicken from the skillet and set aside on a plate.
- Build the creamy sauce. Reduce the heat to low. Pour the 480 ml (2 cups) of heavy whipping cream into the same skillet, scraping up any browned bits from the bottom of the pan as you stir – these bits add tremendous flavor to the sauce. Add the 2.5 ml (½ teaspoon) salt, 2.5 ml (½ teaspoon) garlic powder, 30 ml (2 tablespoons) chopped sun-dried tomatoes, 1.25 ml (¼ teaspoon) dried basil, and 1.25 ml (¼ teaspoon) black pepper. Stir gently to combine all ingredients.
- Simmer the sauce. Increase the heat slightly to medium-low and bring the cream mixture to a gentle simmer, stirring occasionally. Do not allow it to boil rapidly. Let it gently bubble for 3-5 minutes, or until the sauce begins to thicken slightly. If the sauce becomes too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.
- Combine and finish. Add the cooked and drained linguine and the sautéed chicken strips back into the skillet with the simmering sauce. Gently toss everything together using tongs, ensuring the pasta and chicken are thoroughly coated in the creamy sauce. Stir in the 25 grams (¼ cup) of grated Parmesan cheese until it melts smoothly into the sauce.
- Garnish and serve. Remove the skillet from the heat. Divide the creamy chicken pasta among serving plates. Garnish generously with additional grated Parmesan cheese and the freshly sliced green onions before serving immediately. Enjoy this comforting and flavorful dish!
Tools You’ll Need
- Large pot for cooking pasta
- Large, deep skillet or Dutch oven (cast iron or non-stick)
- Tongs
- Whisk or spoon for stirring sauce
- Measuring cups and spoons
- Cutting board and sharp knife
Essential Success Tips
- Do not overcook the pasta; it should be al dente as it will finish cooking slightly in the sauce.
- Pat the chicken dry before seasoning and cooking to ensure a nice sear and even browning.
- Do not boil the heavy cream vigorously; a gentle simmer is all that's needed to prevent it from separating or curdling.
- Taste and adjust seasonings at each stage – especially the Cajun seasoning, salt, and pepper – to suit your preference.
- Reserve some pasta water! It's a lifesaver for adjusting the sauce consistency if it becomes too thick.
Professional Cooking Secrets
- The Maillard Reaction is Your Friend: Ensure your chicken gets a good sear and slight browning in the skillet before removing it. Those flavorful browned bits (fond) left in the pan will elevate the sauce's depth immensely when deglazed by the cream.
- Infuse Flavor, Don't Just Mix: When adding the dried herbs and spices to the cream, allow them to gently simmer for a few minutes. This 'blooming' process helps release their full aromatic potential into the sauce, creating a more cohesive and fragrant profile.
- Pasta Water Magic: The starchy pasta water is not just for thinning. Its starch content helps emulsify the sauce, creating a silkier, more cohesive texture that clings beautifully to the pasta.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth if the sauce has thickened too much.
- Variations: Feel free to add some spinach, mushrooms, or bell peppers when sautéing the chicken for added vegetables. Shrimp can also be a delicious substitute or addition to the chicken.
- Spice Level: If you prefer less heat, reduce the amount of Cajun seasoning. For more heat, add a pinch of red pepper flakes with the other spices.
Frequently Asked Questions
Can I use different types of pasta?
Yes, absolutely! While linguine is recommended, penne, fettuccine, or even spaghetti would work beautifully with this creamy sauce. Choose your favorite shape!
What if my sauce is too thin or too thick?
If the sauce is too thin, continue to gently simmer it for a few more minutes to allow it to reduce and thicken. If it's too thick, gradually add some of the reserved starchy pasta water, a tablespoon at a time, until it reaches your desired consistency.
Can I make this dish gluten-free?
Yes, simply substitute the regular linguine with your favorite gluten-free pasta. Ensure all other ingredients, like Cajun seasoning, are certified gluten-free, as some blends may contain hidden gluten.
Nutrition Facts (Per Serving)
Calories: 680, Protein: 45g, Fat: 48g, Carbs: 25g (per serving, approximate)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free pasta. For a dairy-free option, use plant-based heavy cream alternatives and nutritional yeast instead of Parmesan, though the flavor profile will differ.
No comment