Creamy Cajun Chicken Pasta
Cajun spiced chicken thigh, penne cooked directly in a creamy tomato sauce, one pan, thirty minutes, proper cling on every piece of pasta. A genuine weeknight favourite.
Dice the chicken evenly, around 2cm pieces, so every piece hits 74°C at the same time, uneven sizing means some pieces overcook while others lag behind. Cook the pasta directly in the sauce too, not boiled separately, the starch it releases is what gives this its cling and body.
Keeps in the fridge for 4 days. Not recommended for freezing, the cream sauce splits and turns grainy once thawed, and the pasta loses its texture.
Creamy Cajun Chicken Pasta
CHICKEN · PASTA · EASY
One pan, real cling, proper weeknight speed
Cooking the pasta directly in the sauce means every bite is properly coated, the starch released as it cooks is what gives this sauce its body and cling instead of just sitting on top.
The Cajun spice mix brings real warmth without overwhelming heat, smoked paprika and chilli powder working alongside the herbs rather than just dominating everything.
One pan, thirty minutes, minimal cleanup. This is exactly the kind of dinner that gets made on repeat once you've cooked it once.
Creamy Cajun Chicken Pasta
Ingredients
Cajun Spice Mix
- 4 g Onion Powder
- 4 g Garlic Powder
- 1 g Dried Oregano
- 1 g Dried Thyme
- 10 g Smoked Paprika
- 2 g Red Chilli Powder
- Salt & Pepper
Chicken & Pasta
- 22.5 ml Olive Oil
- 600 g Chicken Thigh, Boneless & Skinless Diced
- 1 Brown (Yellow) Onion Diced
- 5 Garlic Cloves Minced
- 650 ml Chicken Stock
- 400 g Canned Tomatoes
- 180 ml Thickened Cream
- 400 g Penne
- 5 g Flat Leaf Parsley Chopped
- Salt & Pepper
- Parmigiano Reggiano Grated
Method
- Place the diced chicken thigh into a bowl. Add the Cajun spice mix and toss to coat evenly.
- Heat the olive oil in a large pan or pot over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, stirring occasionally, until browned on the outside and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the pan and set aside.
- In the same pan, reduce the heat to medium and add the diced brown onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for a further 30 seconds until fragrant.
- Pour in the chicken stock, scraping the bottom of the pan to lift any browned bits. Add the canned tomatoes and bring to a simmer. Let it simmer for 5 minutes to reduce slightly.
- Stir in the thickened cream and return to a gentle simmer. Add the pasta directly into the sauce, cover, and cook for 10-12 minutes (or according to packet instructions), stirring occasionally to stop the pasta sticking, until the pasta is tender and the sauce has thickened.
- Return the cooked chicken to the pan and stir through until heated through and coated in the sauce.
- Season to taste with salt and pepper. Stir through the chopped parsley and finish with grated parmesan cheese.
Why cook the pasta directly in the sauce instead of boiling it separately?⌄
The starch the pasta releases as it cooks is what gives the sauce its cling and body. Boiling it separately and draining that starch away loses that entirely.
Can I make this less spicy?⌄
Yes, cut back or leave out the red chilli powder in the Cajun spice mix. The smoked paprika and herbs still give plenty of flavour without the heat.
Can I use chicken breast instead of thigh?⌄
Yes, thigh just stays a little juicier through the extra time in the sauce. If using breast, check it a touch earlier so it doesn't dry out.
Why does the sauce need to stay at a gentle simmer once the cream goes in?⌄
High heat is what causes cream sauces to split or turn grainy. A gentle simmer keeps everything smooth right through to serving.
