Creamy Cajun Chicken Pasta
Dive into a bowl of comfort with our Creamy Cajun Chicken Pasta! Savor tender chicken thighs seasoned with a bold Cajun spice blend, tossed with vibrant bell peppers and enveloped in a luscious, creamy sauce. This dish is a flavor-packed delight that’s sure to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 tsp (5 ml) cajun seasoning
- 1 ½ lbs (680 g) chicken thighs
- 2 ½ cups (591 ml) heavy cream
- 1 lb (454 g) pappardelle noodles
- 1 cup (237 ml) parmesan cheese
- 1 bunch parsley
- ½ tsp (2 ml) red chili flakes
- ⅔ cup (159 ml) sun-dried tomatoes
- 1 cup (237 ml) white onion
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- butter (to taste)
- coarse black pepper (to taste)
- coarse salt (to taste)
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
In a bowl, add chicken thighs and season with olive oil, onion powder, garlic powder, red chili flakes, coarse salt, black pepper, paprika, and Cajun seasoning. Mix well.
- 2
In a pan, heat olive oil and butter. Add the seasoned chicken and cook until browned.
- 3
Add garlic, bell peppers, and onion to the pan. Optionally, add sun-dried tomatoes.
- 4
Pour in heavy cream and season with Cajun seasoning, oregano, onion powder, and red chili flakes. Stir until bubbling.
- 5
Add Parmesan cheese and mix well. Incorporate cooked pappardelle noodles into the sauce.
- 6
Serve topped with chicken, parsley, and additional Parmesan cheese.
💡 Pro Tips
- ✓Cook chicken thighs to an internal temperature of 175°F instead of the standard 165°F because the higher collagen content needs extra heat to break down into gelatin for maximum tenderness.technique175°F internal temp
- ✓Heat your heavy cream to 140-160°F before adding to prevent temperature shock that causes proteins to seize and create a grainy sauce texture.technique140-160°F
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to the noodles.ingredient6-8% starch content
- ✓Add Parmesan cheese off heat and whisk vigorously for 30-45 seconds to prevent the proteins from coagulating and creating stringy clumps in your cream sauce.timing30-45 seconds
- ✓Toast your Cajun seasoning in the pan for 30 seconds before adding liquids because heat activates volatile compounds and increases flavor intensity by up to 40%.technique30 seconds, 40% flavor increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Cajun Chicken Pasta
Dive into a bowl of comfort with our Creamy Cajun Chicken Pasta! Savor tender chicken thighs seasoned with a bold Cajun spice blend, tossed with vibrant bell peppers and enveloped in a luscious, creamy sauce. This dish is a flavor-packed delight that’s sure to impress your taste buds and elevate your dinner game!
📝 Ingredients
Shopping List
- 1 tsp (5 ml) cajun seasoning
- 1 ½ lbs (680 g) chicken thighs
- 2 ½ cups (591 ml) heavy cream
- 1 lb (454 g) pappardelle noodles
- 1 cup (237 ml) parmesan cheese
- 1 bunch parsley
- ½ tsp (2 ml) red chili flakes
- ⅔ cup (159 ml) sun-dried tomatoes
- 1 cup (237 ml) white onion
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- butter (to taste)
- coarse black pepper (to taste)
- coarse salt (to taste)
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
In a bowl, add chicken thighs and season with olive oil, onion powder, garlic powder, red chili flakes, coarse salt, black pepper, paprika, and Cajun seasoning. Mix well.
- 2
In a pan, heat olive oil and butter. Add the seasoned chicken and cook until browned.
- 3
Add garlic, bell peppers, and onion to the pan. Optionally, add sun-dried tomatoes.
- 4
Pour in heavy cream and season with Cajun seasoning, oregano, onion powder, and red chili flakes. Stir until bubbling.
- 5
Add Parmesan cheese and mix well. Incorporate cooked pappardelle noodles into the sauce.
- 6
Serve topped with chicken, parsley, and additional Parmesan cheese.
💡 Pro Tips
- ✓Cook chicken thighs to an internal temperature of 175°F instead of the standard 165°F because the higher collagen content needs extra heat to break down into gelatin for maximum tenderness.technique175°F internal temp
- ✓Heat your heavy cream to 140-160°F before adding to prevent temperature shock that causes proteins to seize and create a grainy sauce texture.technique140-160°F
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to the noodles.ingredient6-8% starch content
- ✓Add Parmesan cheese off heat and whisk vigorously for 30-45 seconds to prevent the proteins from coagulating and creating stringy clumps in your cream sauce.timing30-45 seconds
- ✓Toast your Cajun seasoning in the pan for 30 seconds before adding liquids because heat activates volatile compounds and increases flavor intensity by up to 40%.technique30 seconds, 40% flavor increase