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Creamy Cajun Chicken Pasta

A fun and easy creamy cajun chicken pasta recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless skinless chicken, pounded 1/4-inch thin
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 box penne
  • 3 cups chicken broth
  • 3 cups whole milk
  • 1 small tomato, chopped for garnish
  • 4 thinly sliced scallions
  • 1/3 cup shredded Parmesan cheese

Instructions
 

  • In a small bowl, add the paprika, cayenne, thyme, rosemary, oregano, salt, and pepper and combine with a fork.
  • Place the chicken breasts on a plate or flat chopped board and season both sides of each breast with a generous pinch of the spice blend.
  • Heat the oil in a 12-inch skillet with high sides and sear the chicken on both sides, turning them as needed for 5 to 8 minutes, or until they are cooked through. Remove to a plate.
  • Reduce the heat slightly and add the onion and cook it until translucent and softened, about 5 minutes. Scrape up the browned bits on the bottom of the pan as you cook the onion to get all the flavor!
  • To the pan add the pasta, chicken broth, milk, and any remaining spice blend. Bring it to a simmer and watch it as it simmers for 20-25 minutes, stirring it occasionally. The liquid will reduce to form a creamy sauce and cook the pasta at the same time. I find that the sauce comes together at the very end so be patient!
  • Slice the chicken into strips against the grain. Scoop the cooked pasta into a bowl and top it with chicken strips. Then add the tomato, scallions and Parmesan as a garnish. Enjoy!