Description
How to make creamy pepper jack Cajun chicken skillet pasta with tender chicken and spicy cheese sauce that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Protein & Base
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
Cajun Seasoning Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Creamy Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 8 oz pepper jack cheese, freshly grated
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces until evenly coated. Let sit 5 minutes while you prep other ingredients – this helps flavors penetrate.
- Cook Pasta: Boil pasta according to package directions until al dente, then drain and reserve 1 cup pasta water. Don’t rinse – you want that starch to help thicken the sauce.
- Brown Chicken: Heat oil in large skillet over medium-high heat. Cook seasoned chicken 5-6 minutes until golden and cooked through. Remove to plate and don’t worry about perfection here.
- Sauté Aromatics: In same skillet, cook onion 3 minutes until softened, then add garlic for 30 seconds until fragrant. Scrape up any browned bits – that’s pure flavor gold.
- Build Sauce: Pour in cream and broth, bring to gentle simmer. Add butter and let it melt completely. The sauce should coat a spoon lightly at this point.
- Add Cheese: Remove from heat and gradually whisk in pepper jack cheese until melted and smooth. Work slowly here – rushing creates lumpy sauce that nobody wants.
- Combine Everything: Return chicken to skillet, add cooked pasta and toss gently. Add pasta water if needed for consistency. Garnish with parsley and serve immediately while hot.
Notes
- Remove skillet from heat before adding cheese to prevent curdling and lumpy sauce.
- Store in airtight container in refrigerator for up to 3 days maximum.
- Freshly grated pepper jack melts much smoother than pre-shredded cheese.
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Let chicken rest 5 minutes after seasoning for better flavor penetration.
- Add pasta water gradually – you can always add more but can’t take it out.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g