Cajun chicken pasta
This recipe delivers a robust one-pot Cajun chicken pasta, perfect for a flavorful and convenient meal. Chicken is browned with garlic and Cajun seasoning, then simmered with tomatoes, stock, and penne until tender. Finished with rich double cream, Parmesan, and a touch of lemon, it promises a creamy, spicy, and satisfying dish with minimal cleanup.
Equipment
- 1 Large Deep Pot or Dutch Oven Essential for one-pot cooking to accommodate pasta and sauce.
- 1 Chef's knife For chopping chicken breasts and garlic.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Grater or Microplane For finely grating garlic and Parmesan cheese.
- 1 Wooden Spoon or Spatula For stirring and scraping the pot.
Ingredients
Main
- 1 tbsp olive oil
- 400 g chicken breasts chopped into large chunks
- 3 garlic cloves finely chopped or grated
- 2 tbsp Cajun-style seasoning
- 400 g can chopped tomatoes or passata
- 1 chicken stock cube crumbled
- 500 g penne or another tube- shaped pasta
- 150 ml double cream
- 20 g parmesan finely grated, plus extra to serve
- ½ lemon juiced
- chopped parsley to serve (optional)
Instructions
- Heat the olive oil in a large deep pot or Dutch oven over medium-high heat.
- Add the chopped chicken breasts and cook, stirring occasionally, until deeply browned on all sides. Remove the chicken from the pot and set aside.
- Add the finely chopped garlic and Cajun seasoning to the pot, cooking for 1 minute until fragrant, scraping up any browned bits from the bottom.
- Return the chicken to the pot. Stir in the can of chopped tomatoes or passata and the crumbled chicken stock cube.
- Add the penne pasta to the pot, then pour in enough hot water to just cover the pasta. Bring the mixture to a rolling boil.
- Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the pot from the heat and stir in the double cream, finely grated parmesan, and the juice of half a lemon until well combined and the sauce is creamy.
- Taste the pasta and adjust seasoning with additional salt or Cajun spice if needed.
- Serve hot, garnished generously with extra grated parmesan and chopped parsley, if desired.
Notes
For optimal depth of flavor, ensure the chicken is well-browned before adding other ingredients, as this develops a crucial fond. When cooking pasta 'one-pot' style, consistent stirring, especially during the initial stages, is vital to prevent sticking and ensure even cooking. Maintain a gentle simmer to prevent pasta from breaking down. If the sauce becomes too thick prematurely, a splash of hot water or chicken stock can help achieve the desired consistency. The final additions of double cream, Parmesan, and fresh lemon juice are critical for balancing richness and acidity; the lemon brightens the entire dish. Always taste and adjust Cajun seasoning and salt levels, as spice blends vary greatly in potency and sodium content.