Cajun Chicken Pasta

This Cajun Chicken Pasta is plump full of chicken pieces coasted with Cajun seasoning, mushrooms, red bell pepper, and asparagus all in a creamy Parmesan sauce seasoned with a little more Cajun seasoning.

Coursemain meal pasta

CuisineCajun

KeywordCajun chicken pasta recipe, creamy Cajun chicken pasta, how to make Cajun chicken pasta

Prep Time5minutes minutes

Cook Time30minutes minutes

Servings6 servings

Calories703kcal

AuthorBeth Pierce

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 ¼ lb boneless skinless chicken breasts cut into bite-sized pieces
• 2-3 tablespoons Cajun seasoning preferably homemade
• 8 ounces mushrooms sliced thick
• 1 red bell pepper diced small
• ½ lb. fresh asparagus trimmed and cut into 1-inch segments
• 3 cloves garlic minced
• 3 cups low sodium chicken broth
• 1 cup whole or 2% milk
• ½ cup heavy cream
• 12 ounces penne pasta
• 4 ounces cream cheese
• 1 cup grated Parmesan Cheese
• Kosher salt and fresh ground black pepper
• chopped fresh thyme and parsley

Instructions

• Heat 1 tablespoon olive oil and 2 tablespoons butter in a large pot over medium-high heat.
• While that is heating up add the cut-up chicken to a small bowl and sprinkle 1-2 tablespoons of Cajun seasoning. Toss to coat the chicken and add the chicken to the hot pot browning on both sides. Work in batches so you don’t overcrowd the pot. Continue to cook the chicken until it is cooked through. Remove the chicken to a plate. and cover loosely to keep warm.
• If necessary heat another tablespoon of olive oil in the pot over medium heat. Add the mushrooms and cook for 2-3 minutes. Add the red bell pepper and asparagus and continue cooking for several minutes or until the mushrooms are browned and the vegetables are slightly tender. Remove the vegetables to a plate.
• Melt the remaining butter in the pot over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the chicken broth, milk, and cream bringing it to a boil.  Add the pasta and gently boil until the pasta cooks tender.
• Remove the pot from the heat and stir in the cream cheese, Parmesan cheese, and Cajun seasoning. Add the chicken and vegetables back to the pot and stir to warm. Season with kosher salt and fresh ground black pepper to taste. If desired top with chopped fresh thyme or parsley.

Notes

• Make your own Homemade Cajun Seasoning so you can control the salt and the amount of ground cayenne pepper which is the main spice that adds heat.
• I add between 2-3 tablespoons of Cajun seasoning to this recipe but I always use homemade seasoning which is a little tamer. It is best to add a little at a time to taste. Start out with just a tablespoon for the chicken pieces until you figure out your heat tolerance.
• You can use several different pasta shapes in this recipe such as linguine, fettuccine, spaghetti, small shells, penne, rigatoni, elbow, or cavatelli.  The cooking time might vary by a few minutes so keep checking to see when the pasta is tender.
• Cook the pasta over a very low boil stirring frequently.  Try to keep the pasta under the liquid adding more chicken broth, milk, and cream in the same recipe proportions if necessary.
• Don’t overcook the bell peppers or asparagus as you don’t want them to get mushy.
• If your heat tolerance is low add Cajun seasoning to taste in the sauce.
• Add a couple of tablespoons of chicken broth at a time if the sauce gets too thick
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• Freeze for up to 2 months in a sturdy freezer container. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop on low. 

Nutrition

Calories: 703kcal | Carbohydrates: 55g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 586mg | Potassium: 1013mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3073IU | Vitamin C: 30mg | Calcium: 272mg | Iron: 3mg