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cajun chicken pasta

Cajun Chicken Pasta

This Cajun Chicken Pasta features juicy, Cajun-seasoned chicken breasts seared to golden perfection and baked until tender, served over pasta tossed in a rich and creamy two-cheese sauce with sautéed bell peppers and fresh spinach. Ready in 35 minutes and guaranteed to become a family favorite. One bite and you are hooked!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon paprika sweet or smoked
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon salt
  • 2 chicken breast fillets
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion diced
  • 1 red bell pepper diced
  • 250 ml heavy cream
  • ½ teaspoon bouillon powder chicken broth
  • 1 teaspoon Cajun seasoning
  • 1 handful fresh spinach
  • 50 g Parmesan cheese grated
  • 50 g mozzarella cheese grated
  • 250 g pasta penne, fettuccine, or rigatoni
  • Chili powder
  • Fresh parsley chopped

Equipment

  • Oven-Safe Skillet or Frying Pan – 12-inch (30 cm). You sear the chicken here first, then build the sauce in the same pan. Cast iron or stainless steel works best for getting a good crust.
  • Baking Sheet – For finishing the chicken in the oven. Line it with parchment paper for easy cleanup.
  • Large Pot – For boiling the pasta. A 4-quart pot is ideal for 250g of pasta.
  • Cutting Board – A large board for slicing chicken, dicing onion, and chopping bell pepper.
  • Sharp Chef's Knife – 8-inch recommended. For slicing chicken breasts, dicing vegetables, and chopping parsley.
  • Small Mixing Bowl – For combining all the Cajun seasoning spices together before rubbing on the chicken.
  • Tongs – 12-inch stainless steel or silicone-tipped. For flipping the chicken while searing and for tossing the pasta in the sauce.
  • Wooden Spoon or Silicone Spatula – Heat-resistant. For stirring the cream sauce and scraping up browned bits from the pan.
  • Cheese Grater – Fine or medium grate for the Parmesan and mozzarella. Freshly grated melts much better than pre-shredded.
  • Meat Thermometer (Optional but Recommended) – To check that the chicken reaches an internal temperature of 74°C (165°F) for food safety.
  • Colander – For draining the cooked pasta.
  • Measuring Cups and Spoons – For accurate measurements of cream, spices, and cheese.

Method
 

  1. tep 1 — Mix the seasoning: In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne pepper, and salt. Stir until evenly mixed.
  2. Step 2 — Sear the chicken: Preheat oven to 180°C (356°F). Rub chicken breasts with olive oil and coat generously with Cajun seasoning on both sides. Heat a skillet over medium-high heat. Sear chicken 2–3 minutes per side until a golden crust forms.
  3. Step 3 — Bake the chicken: Transfer seared chicken to a baking sheet. Bake for 12–15 minutes until internal temperature reaches 74°C (165°F). Remove and let rest for 5 minutes before slicing.
  4. Group: Making the Sauce and Pasta
  5. Step 4 — Cook the pasta: While chicken bakes, boil pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.
  6. Step 5 — Make the sauce: In the same skillet used for the chicken, melt butter over medium heat. Sauté diced onion and bell pepper 3–4 minutes until softened. Pour in heavy cream, stir in bouillon powder, Cajun seasoning, and spinach. Simmer 2–3 minutes until spinach wilts. Stir in Parmesan and mozzarella until sauce is smooth and creamy.
  7. Step 6 — Combine and serve: Add drained pasta to the sauce and toss to coat. Add splash of pasta water if too thick. Slice rested chicken and arrange on top. Garnish with chili powder and fresh parsley. Serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months.
Reheating: Reheat on stovetop over medium-low heat with a splash of cream. Stir frequently for 5 minutes. Microwave 2 minutes covered with a tablespoon of cream.
Spice Level: ½ tsp cayenne = moderate kick. Use ¼ tsp for mild or 1 tsp for spicy. Cream sauce mellows the heat.
Chicken Tip: Let chicken rest 5 minutes after baking for juicy slices. Use a meat thermometer to check for 74°C (165°F).
Skillet Shortcut: Skip the oven — after searing, reduce heat, cover, and cook 8–10 minutes until done.
Dairy-Free: Use coconut cream, vegan butter, and nutritional yeast.
Gluten-Free: Use gluten-free pasta and check bouillon powder is GF.

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