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Creamy Cajun Pasta

Creamy Cajun Pasta

Discover the perfect blend of spicy and creamy with this Creamy Cajun Chicken Pasta recipe a must try for any pasta lover.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 red bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp Cajun seasoning more to taste
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 pound rotini pasta
  • 4 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • to taste Salt and black pepper
  • 1/4 cup sun-dried tomatoes oil-packed, drained and chopped
  • 2 cups fresh baby spinach
  • 1/2 lemon Juice of 1/2 lemon

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, then drain and set aside.
  2. Season chicken pieces with Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and pepper. Cook in heated olive oil in a large skillet until browned and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, sauté sliced bell peppers and red onion until softened, about 5-7 minutes. Add garlic and sauté until fragrant.
  4. Melt butter in the skillet, whisk in flour to form a roux, and gradually add chicken broth, simmering until smooth. Stir in heavy cream and Parmesan cheese, simmering until thickened.
  5. Combine cooked chicken, sun-dried tomatoes, and spinach in the sauce and cook until spinach wilts. Add lemon juice and the cooked pasta, tossing to coat with sauce.
  6. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 100mgCalcium: 250mgIron: 2mg

Notes

This recipe is versatile; feel free to substitute chicken with shrimp or tofu for a vegetarian version, and customize the types of bell peppers and pasta as per your preference. For leftovers, store in an airtight container for up to 3 days and reheat with a little water or milk if needed. To boost flavor, consider toasting the Cajun seasoning before use, and add a splash of white wine after making the roux for depth.
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