This creamy Cajun chicken pasta is packed full of flavour. Cajun spiced chicken, crunchy sautéed vegetables and a deliciously creamy cajun sauce. All stirred through pasta.
This recipe is not traditionally Italian, but instead is inspired by the famous Cajun Chicken Pasta from Chili’s Grill and Bar. Although unlike Chili’s version here the chicken is cooked in the sauce to pack even more cajun flavour into every bite and making it easier to make at home.
Ensure you cook the vegetables over a high heat as you want them to get charred edges. This slightly bitter char balances with the cream and cheese and works with the cajun spices. So don’t be afraid to use a high heat. Just remember to reduce the heat before you add the chicken as this will get stringy if it is cooked at too high a temperature.
On the side: To soak up all the creamy cajun sauce serve this with a side of garlic toast.
Wine: The cajun spices here work fabulously well with a well chilled brown ale. Something with a hint of sweetness and smoky notes. If you want to stick to wine then an unoaked chardonnay will pair well with the spices or a lightly chilled red Zinfandel.
Cajun Chicken Pasta
This creamy Cajun chicken pasta is packed full of flavour. Cajun spiced chicken, crunchy sautéed vegetables and a deliciously creamy cajun sauce. All stirred through pasta. This isn't pasta that Nonna would make but this is pasta your family will love!
- 2 chicken breasts
- 2 1/2 tsp Cajun seasoning
- 1/4 tsp paprika
- 1/2 tsp ground pepper (black or white)
- 12 oz pasta (we used penne) (340g)
- 1 tbsp olive oil
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 garlic cloves (crushed)
- 1 1/2 cup chicken stock (375ml)
- 2/3 cup half & half
- 1 tsp corn starch (cornflour)
- 1/2 cup shredded Monterey jack cheese
- 1 spring onion (for garnish)
Cut the chicken breasts into 2 inch chunks.
Place the chicken in a bowl, add the cajun seasoning, the paprika and the ground pepper. Stir well to coat and set to one side.
Peel and chop the onion, then chop the bell peppers into bite sized chunks.
Heat the olive oil in a large non-stick skillet or fry pan.
Add the vegetable and cook over a high heat for 3 minutes until softened and starting to char.
Add in the crushed garlic and the chicken, reduce the heat and cook on low for 2 minutes.
Whilst the chicken is cooking bring a large pot of water to boil and then add a good amount of salt.
Add the penne and cook until al dente. (around 1 minute less than the packet suggests)
Add the chicken stock to the chicken and vegetables, and bring to a simmer then add in the cream and bring back to a simmer.
Cook for a further 4 minutes or until the chicken is cooked through.
Mix the corn starch with a tablespoon of cold water and slowly add it to your sauce stirring constantly until it thickens
Reserve a cup of the pasta cooking water and then drain.
Add the pasta to the chicken along with 1/4 cup of the pasta water and half of the cheese.
Stir everything together adding more cooking water as needed.
Serve with the extra cheese and a garnish of spring onions.