Creamy Cajun Chicken Pasta

Method7 steps · about 30 min

1. 1

   Step 1: Bring a large pot of pasta (225 g) water to the boil and add pasta-water salt. Cook all 225 g pasta according to the actual packet until al dente. Drain and hold the cooked pasta for step 6.

   Uses Pasta cooking water, as needed · Salt for pasta water, as needed · 225 g pasta

2. 2

   Step 2: Thinly slice both chicken breasts if not already sliced. Melt all 2 tbsp butter in a wide skillet over medium heat. Cook the chicken until golden on both sides and cooked through; the article gives about 5–6 minutes per side as a guide. Check that the thickest pieces reach 74°C (165°F), continuing as needed. Lift the fully cooked chicken onto a plate and hold it with its juices.

   Cook chicken — repeat for each side · 5 minUses 2 tbsp butter · Both raw chicken breasts, thinly sliced

3. 3

   Step 3: Peel and mince both garlic cloves (2). Wash and deseed the bell pepper (1) and slice it; peel and slice the onion (1). Add all three prepared vegetables to the same chicken skillet. Sauté about 4–5 minutes, until tender and fragrant without burning the garlic.

   Sauté garlic pepper and onion · 4 minUses 2 garlic cloves, minced · 1 bell pepper, deseeded and sliced · 1 onion, peeled and sliced

   
4. 4

   Step 4: Pour all 1 cup heavy cream over the sautéed vegetables and stir in all 1 tbsp Cajun seasoning. Bring to a gentle simmer, then reduce the heat and simmer for 2–3 minutes.

   Simmer Cajun cream sauce · 2 minUses All earlier sautéed vegetables · 1 cup heavy cream · 1 tbsp Cajun seasoning

   
5. 5

   Step 5: Return all the earlier fully cooked chicken and its plate juices to the Cajun cream sauce. Stir and warm through gently. Taste the sauce and season with its salt and black pepper as needed.

   Uses All earlier fully cooked chicken and plate juices · All finished cream sauce and vegetables · Salt for sauce, to taste · Black pepper for sauce, to taste

6. 6

   Step 6: Add all the earlier drained cooked pasta to the chicken and Cajun cream sauce. If using the optional Parmesan for a creamier sauce, grate and sprinkle in as much as desired now and stir until melted. Toss over gentle heat until all the pasta is coated and hot.

   Uses All cooked pasta from the 225 g supply · All warm chicken and finished sauce · Optional grated Parmesan for a creamier sauce; amount unspecified

   
7. 7

   Step 7: Wash and chop the garnish parsley if needed. Divide the hot chicken pasta into 2 servings and finish with the chopped fresh parsley.

   Uses All finished chicken pasta and sauce · Fresh parsley, washed and chopped for garnish