Creamy Cajun Spicy Chicken Pasta Recipe
Spicy Chicken Pasta is a mouthwatering combination of tender blackened chicken, creamy Cajun sauce, and pasta, creating a delicious comfort dish that comes together in a flash.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon blackened seasoning see link below
- 1 tablespoon olive oil
- 8 oz pasta uncooked
Cajun Cream Sauce
- ⅓ cup dry white wine
- ⅔ cup half and half
- 1 tablespoon all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 2-3 teaspoon lemon juice about ½ a lemon squeezed
Instructions
For the Blackened Chicken
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil or vegetable oil.
- Place the boneless, skinless chicken breasts between two sheets of plastic wrap or in a plastic bag. Pound them to an even thickness, about ½ inch thick, using a meat mallet.
- Coat both sides of the chicken breasts with the blackening seasoning.
- Once the oil is hot, add the seasoned chicken breasts. Cook for about 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Remove the cooked chicken breasts from the skillet and place them on a cutting board. Allow the chicken to rest for a few minutes before slicing it into thin strips or bite-sized pieces.
For the Cajun Cream Sauce
- Start by deglazing the pan you used to cook the chicken with the dry white wine. If you've baked or broiled the chicken, scrape up the pan drippings from the baking pan and add them to a skillet with the wine. Heat thoroughly.
- In a separate bowl, whisk together the half and half, all-purpose flour, Cajun or Creole Seasoning, dried oregano, and smoked paprika until the mixture is smooth.
- Whisk the flour mixture into the skillet with the white wine and pan drippings. Stir constantly over medium-low to medium heat until the sauce thickens.
- Finish the Cajun Cream Sauce by adding the lemon juice and heating it through. Set the sauce aside.
For the Spicy Chicken Pasta
- Boil the pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and set it aside.
- In a large serving dish, combine the cooked pasta, the prepared Cajun Cream Sauce, and the sliced chicken. Toss well to combine.
Notes
- Pound the chicken breasts to an even thickness before cooking. This ensures uniform cooking and a juicy result.
- Experiment with the amount of blackening seasoning and cayenne pepper to tailor the spiciness to your liking. Start with a little heat and add more if you're feeling adventurous.
- For best results, allow the cooked chicken to rest for a few minutes on a cutting board before slicing. This lets the juices redistribute, keeping the chicken moist and flavorful.
- When boiling pasta, don't forget to add salt to the water. It flavors the pasta from the inside out.
- Cook pasta until al dente, so it has a bit of bite. It will continue to cook slightly when combined with the delicious cream sauce.
Nutrition
Calories: 386kcalCarbohydrates: 47gProtein: 21gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 50mgSodium: 362mgPotassium: 430mgFiber: 2gSugar: 4gVitamin A: 576IUVitamin C: 2mgCalcium: 66mgIron: 1mg
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