Creamy Cajun Chicken Pasta
If you’re after a quick, flavour-packed dinner, this creamy Cajun chicken pasta is a great one to have up your sleeve. The rich, creamy sauce combined with gentle Cajun spice makes it a comforting meal that’s full of flavour without being overpowering.
Linguine works particularly well with this sauce, but you can use any pasta shape you have to hand.
Perfect for a midweek dinner when you want something a little different, but still easy enough to throw together.
2 Servings 30 Minutes
Ingredients
- Butter - 2 tbsp
- Double Cream - 300 ml
- Parmesan Cheese - 60 grams
- Black Pepper - 1/2 tsp
- Cajun Seasoning - 2 tbsp
- Linguine Pasta - 250 grams
- Olive Oil - 1 tbsp
- Salt - 2 tsp
- Fresh Parsley - 60 grams
- Garlic Clove - 3
- Tomatoes - 85 grams
- Chicken Breast - 2
Method
- Bring a large pot of salted water to a boil (add about 1 tbsp salt). Cook the linguine according to the package directions until al dente. Before draining, scoop out 100ml of the starchy cooking water to use later. Drain the pasta, cover, and set aside to keep warm.
- Place the chicken breasts between sheets of cling film or parchment and gently bash to an even thickness. Season both sides generously with about 1½ tbsp of Cajun seasoning.
- Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the chicken and sear until golden brown on each side. Reduce the heat and continue cooking until fully cooked through. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
- In the same pan, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook until aromatic (about 30–60 seconds). Add the diced tomatoes and cook for another 2 minutes, letting them soften slightly.
- Pour in the cream, sprinkle in the remaining Cajun seasoning to taste, and stir in the Parmesan cheese. Let the sauce gently simmer for a few minutes until slightly thickened. Adjust seasoning if needed.
- Add the sliced chicken and cooked linguine to the pan, tossing everything together until evenly coated and warmed through. If the sauce feels too thick, loosen it with a splash or two of the reserved pasta water.
- Divide between plates and top with extra Parmesan and a sprinkle of chopped parsley.