Cajun Chicken Pasta

Cajun Chicken Pasta Dish Guide

Serves 2-4

2 8 oz chicken breasts

8 oz pasta of choice (we love penne)

4 garlic cloves, minced

2 T olive oil

2 T unsalted butter

2 roma tomatoes, seeded and diced

1 and ½ cups heavy cream

½ cup freshly grated parmesan cheese

2 scallion greens, thinly sliced

2 t smoked paprika

¼ t ground thyme

1 t dried oregano

½ t garlic powder

½ t onion powder

½ t cayenne pepper

¼ t ground mustard

¼ t salt

¼ black pepper

Mix ingredients from paprika to black pepper in a small bowl and stir to combine. Use this basic Cajun seasoning recipe to make a larger batch if you cook often and enjoy Cajun seasoning but don’t want the very high-sodium options often available at the supermarket.

Preheat your oven to 400 F. Season the chicken breasts with half the Cajun seasoning. In an oven-safe skillet over medium heat, add the olive oil and butter. Sear the chicken breasts on one side for 3-5 minutes or until nicely seared. Flip and place in oven to cook through to 165 F for 12-20 minutes (depending on the thickness of the breasts).

While the chicken cooks, boil your pasta 2 minutes shy of the package directions and set aside to drain.

Once cooked, remove the chicken from the skillet and set aside to rest. Add most of the diced tomatoes to the skillet and return it to medium heat. Cook the tomatoes until softened (about 3-5 minutes). Add the garlic and stir for 30 seconds. Add the cream and bring to a simmer. Add in the cheese and stir until it’s melted. Add in a heavy pinch of your remaining seasoning blend (to taste) and add in the pasta. Stir and cook for 2 minutes or until pasta is al dente and the sauce has thickened to your liking. Add a splash of water if the sauce gets too thick.

Slice the chicken and serve atop the pasta garnished with the uncooked tomatoes, scallion greens, and a pinch more seasoning and parmesan cheese (if desired).