Description
How to make spicy Cajun pepper jack chicken pasta skillet with tender chicken, creamy cheese sauce, and bold seasonings for the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Cajun Seasonings
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Creamy Base
- 1 cup heavy cream
- 1/2 cup chicken broth
- 8 oz cream cheese, softened
- 2 cups pepper jack cheese, freshly grated
Fresh Finishing
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining completely.
- Season Chicken: Pat chicken pieces dry and toss with Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Make sure every piece is well coated for maximum flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Build Base: In the same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant and aromatic.
- Create Sauce: Pour in heavy cream and chicken broth, whisking constantly. Add softened cream cheese and whisk until completely smooth. Simmer 2-3 minutes until slightly thickened.
- Melt Cheese: Remove from heat and gradually stir in pepper jack cheese until melted and creamy. Add pasta water if needed to reach desired consistency.
- Combine Everything: Return chicken to skillet and add cooked pasta. Toss everything together until well coated. Garnish with fresh parsley and green onions before serving immediately.
Notes
- Remove skillet from heat before adding cheese to prevent graining.
- Reserve pasta water before draining to adjust sauce consistency.
- Pat chicken dry for better browning and seasoning adhesion.
- Store in airtight container in refrigerator for up to 3 days.
- Add splash of broth when reheating to restore creamy texture.
- Freshly grated cheese melts much better than pre-shredded varieties.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 31g