Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until about 1 minute before fully done, so it is still slightly firm. Drain, toss with a tiny drizzle of olive oil if desired to prevent sticking, and set aside.
- Pat the chicken breasts dry and season both sides generously with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook for about 6–7 minutes per side, until golden on the outside. Transfer the chicken to a cutting board; it does not need to be fully cooked yet.
- In the same skillet, reduce the heat to medium. Add the diced onion and bell pepper and cook for about 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the Cajun seasoning over the vegetables and stir constantly for about 30 seconds to bloom the spices. Pour in the heavy cream and chicken broth, stirring until the sauce is smooth and combined.
- Slice the partially cooked chicken into bite-sized pieces and return it to the skillet. Reduce the heat to medium-low and simmer gently for 5–7 minutes, until the chicken is cooked through and has absorbed the Cajun flavors.
- Add the cooked pasta to the creamy Cajun chicken sauce and toss until every piece is coated. Cook for another minute to bring the flavors together. Taste and adjust with more salt or black pepper if needed.
Notes
Cook the pasta just slightly underdone so it can finish in the sauce without turning mushy. Use a good-quality Cajun seasoning for the best flavor. Keep the cream sauce at a gentle simmer rather than a hard boil to prevent it from breaking. If the sauce is too thin, simmer it briefly with the pasta or add a small cornstarch slurry. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of cream or broth.