Zesty Creamy Cajun Chicken Pasta: Your Weeknight Flavor Fix

👩‍🍳 Instructions

1. 1

   Pat chicken pieces dry. In a bowl, toss chicken with 1 tablespoon of Cajun seasoning until well coated.
2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
3. 3

   Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
4. 4

   Stir in flour and cook for 1 minute, stirring constantly, to create a roux.
5. 5

   Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
6. 6

   Pour in heavy cream and bring back to a gentle simmer. Reduce heat to low.
7. 7

   Stir in the diced tomatoes with green chilies and 1/2 cup Parmesan cheese, along with the remaining 1 tablespoon of Cajun seasoning. Continue stirring until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
8. 8

   While the sauce simmers, cook pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
9. 9

   Add cooked chicken back into the sauce and stir to combine.
10. 10

    Drain pasta and add it directly to the skillet with the sauce and chicken. Toss everything together until the pasta is thoroughly coated. If sauce is too thick, add a tablespoon or two of reserved pasta water until desired consistency is reached.
11. 11

    Serve immediately, garnished with fresh chopped parsley and extra Parmesan, if desired.