# Cajun Chicken Pasta

A restaurant-style Cajun chicken pasta that is simple to make at home and tastes even better.

- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 2 -3 boneless skinless chicken breasts
- 2 tsp garlic and herb seasoning
- 1.5 tsp Cajun seasoning
- 1 tsp smoked paprika
- 0.5 tsp salt and pepper
- 3 Tbsp Avocado Oil, divided
- 1 box Penne Pasta
- 1 Tbsp minced garlic or garlic paste
- 3 Tbsp unsalted butter, divided
- 2 tsp tomato paste
- 0.5 cup chicken broth
- 2 cups heavy cream, more if you like extra sauce
- 0.5 cup freshly chopped parsley
- 0.75 cup freshly grated Parmesan cheese
- 0.5 juice of lemon lemon juice
- Green onion, sliced
- Tomato, diced

## Instructions

1. Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
2. Hit the chicken with some avocado oil to help the seasoning distribute evenly.
3. Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
4. Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
5. Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
6. After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
7. Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
8. After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
9. Reduce the heat to medium or medium-low in the skillet, add about a tablespoon of butter, about a tablespoon of garlic paste, and a tablespoon of tomato paste.
10. Add chicken broth to the skillet.
11. Add the heavy cream and mix until well incorporated.
12. Let the sauce simmer on medium-low heat.
13. After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
14. Turn off the heat before adding lemon juice to prevent curdling.
15. Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
16. Cook penne rigate pasta until just before al dente.
17. Add the cooked pasta directly into the sauce and give it a good mix.
18. Slice the chicken that was allowed to rest for about 7 to 10 minutes.
19. Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
20. Add extra sauce if desired.

## Equipment

- large skillet
- sheet pan
- foil
- pasta bowl

## Tips

- Butterfly chicken breasts for thinner, more evenly cooked meat and more portions.
- Baste chicken with butter to keep flavor on the chicken.
- Tent chicken loosely with foil to allow it to continue cooking.
- Add more seasoning to the sauce to taste.
- Reserve pasta water to loosen sauce if too thick.

## Source

- Original video: https://www.facebook.com/share/v/1CXbaXCHNP/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/f8ddb55b-77dc-4fd0-a28e-8a0f198f3f0a
- Extracted: 2026-06-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt