Description
How to make sticky spicy Cajun butter chicken pasta with tender chicken and creamy sauce that brings comfort food satisfaction to your dinner table.
Ingredients
Scale
Protein and Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 tbsp butter, divided
Cajun Seasoning Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Flavor Builders
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 bell pepper, diced
- 1/2 cup white wine or chicken broth
Sauce and Finish
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 green onions, sliced
Instructions
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces until evenly coated. Let sit 5 minutes while pasta water heats – this helps flavors penetrate.
- Cook Pasta: Boil pasta according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll need this starchy liquid for the sauce.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook seasoned chicken 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Build Base: Add 1 tablespoon butter to same skillet. Sauté onion, bell pepper, and garlic for 3-4 minutes until fragrant and softened but not browned.
- Deglaze Pan: Pour in wine and scrape up browned bits from bottom of pan. Let simmer 2 minutes until alcohol cooks off and liquid reduces slightly.
- Create Sauce: Stir in cream and bring to gentle simmer. Add cooked pasta, chicken, remaining butter, and Parmesan. Toss until everything is coated and sticky.
- Final Touch: Add pasta water gradually if needed for consistency. Taste and adjust seasoning, then garnish with green onions before serving immediately while hot.
Notes
- Don’t overcook the chicken or it becomes tough and dry.
- Reserve pasta water before draining – it’s essential for sauce consistency.
- Taste and adjust spice levels to your family’s preferences.
- Serve immediately while the sauce is hot and creamy.
- Store leftovers in refrigerator for up to 3 days maximum.
- Reheat gently with extra liquid to restore creamy texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g