This flavour-packed Cajun Chicken pasta recipe has you going back for seconds. The juicy and tender chicken breasts are seasoned with a homemade Cajun seasoning you can make in minutes. The pan seared chicken pieces are crispy and tender with bold and smoky flavours with a light creamy goat cheese sauce. Serve with pasta or rice.
What a great meal! I don’t often make a Louisanna inspired Cajun dish but every now and then, a dish with some bold, rich and spicy flavours is always a welcome.
This recipe checks off all of the boxes, from hearty, satisfying, easy to make, and incredibly delicious. When I say you will go back for seconds, you will, it is so good!
WHAT IS CAJUN SEASONING?
WHAT IS CAJUN SEASONING?
Cajun seasoning first originate by Acadian immigrants from Nova Scotia, Canada. The Acadian then moved and settled in Louisanna. Cajun cuisine was originally inspired by rural French cooking and later adapted by geographical changes and cultural influences. This seasoning has southern Louisana influences with it’s smoky and earthy flavours.
SEASONING RECIPE: consists of smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, salt and cayenne pepper. For this recipe, an additional ingredient of paprika was added.
INSTRUCTIONS
Before starting the main dish, get the pasta water going in a medium sauce pot, bring salted water to a boil, over medium-high heat. Cook the pasta according to the instructions on the package or until al dente. Reserve about 1/4 cup of pasta water.
To make the Cajun seasoning, add all of the spices, herbs and seasonings in a small bowl. Whisk together the seasonings until well combined.
Using a large bowl, pour the seasoning mixture over the chicken breasts pieces, mix well until the chicken is well coated.
Once the olive oil is warm, add the chicken pieces in a medium to large skill over medium-high heat and cook for 4-5 minutes on each side until the chicken pieces are well seared and cooked through. Transfer to a plate.
In the same skillet, add a drizzle of olive oil if needed and reduce to medium heat, cook the shallots for 2 minutes, add the peppers and garlic and cook for another 1-2 minutes.
Add the chicken broth and bring to a boil, then whisk in the goat cheese until smooth and reduce to simmer, cook for 2 minutes. Add the broccoli and cook for another 3 minutes then return the chicken to heat through.
Add half of the reserved pasta water, stir in Parmesan cheese and add the pasta and coat with the sauce. If it appears dry, then add the remaining 2 tablespoons of the pasta water.
A simple recipe with a few vegetables and lots and lots of flavour! I use all of the seasoning in this recipe for the best results and reduced the amount of dairy as I wanted to let the Louisanna seasoning be the star of this dish!
TIPS
It’s always a good idea to blend the Cajun seasoning together in a small bowl before adding it to the chicken pieces. As well, allow the chicken pieces to absorb the seasonings for best results.
To get a good crispy sear on the chicken pieces, allow the pieces to sear for 4-5 minutes before turning them over. Moving the pieces while they are searing will result in less crispy pieces.
Add the chicken pieces at the end of cooking for a couple of minutes, just to heat them through. If added too soon, they crispy edges will cook off.
Once the pasta is added to the skillet, make sure they are coated well in the sauce. They will take on the flavours of the seasonings with a light creamy texture, absolutely delicious!
STORING AND REHEATING
Store in the refrigerator for up to 3 days in an air tight container.
Reheat in the microwave or skillet with a few drops of water over medium to low heat.
If you make this Chicken Cajun recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 
Light Creamy Cajun Chicken Pasta
Ingredients
Equipment
Method
- In a medium sauce pot, bring salted water to a boil, over medium-high heat. Cook the pasta according to the instructions on the package or until al dente. Reserve about 1/4 cup of pasta water.
- To make the Cajun seasoning, add paprika, garlic and onion powder, oregano, thyme, sea salt, smoked paprika, pepper and cayenne in a small bowl. Mix together the seasonings until well combined. Using a large bowl, pour the seasoning mixture over the chicken breasts pieces, mix well until the chicken is well coated.
- In a medium to large skillet or fry pan, heat olive oil over medium-high heat and add chicken pieces and cook for 4-5 minutes on each side until the chicken pieces are well seared and cooked through. Transfer to a plate.
- In the same skillet or fry pan, add a drizzle of olive oil if needed and reduce to medium heat, cook the shallots for 2 minutes, add the peppers and garlic and cook for another 1-2 minutes.
- Add the chicken broth and bring to a boil, then whisk in the goat cheese until smooth and reduce to simmer, cook for 2 minutes. Add the broccoli and cook for another 3 minutes then return the chicken to heat through. Add half of the reserved pasta water, stir in Parmesan cheese and add the pasta and coat with the sauce. If it appears dry, then add the remaining 2 tablespoons of the pasta water.
- Garnish with parsley. Enjoy!