Cajun Chicken

The essence of this dish is undoubtedly the Cajun chicken. Sincerely? It couldn’t be simpler to make. This is what you’ll require: 

Cajun Chicken Fixings 

  • Chicken Bosom (butterflied) 
  • Olive Oil 
  • Lime Juice 
  • Cajun Preparing 
  • Salt and Pepper 

Snatch yourself a ziplock sack, blend it up and leave to marinate however long you possess energy for (up to expedite). This will boost the flavor and delicacy of the chicken. In any case, in case you’re genuinely pushed for time, simply blend it up and fry immediately. 

Creamy Cajun Chicken Pasta Recipes
Creamy Cajun Chicken Pasta Recipes

Step-by-step instructions to make Cajun Chicken (fast outline) 

  • Join with preparing and leave to marinate.
  • Spread out your chicken bosom. 
  • Butterfly to make 2 even estimated bosoms.
  • Fry the two sides until pleasantly roasted and white through the middle.

Creamy Cajun Chicken Pasta 

Zest Level

  • Distinctive Cajun flavors with have changing degrees of zest. In case you’re not very acceptable with flavor, I suggest beginning with 1 tsp (rather than 1 tbsp) in the sauce and changing appropriately. 


  • Don, ‘t hesitate to sub any pasta with the penne! It’s normally exactly what I have available.


  • Most creamy pastas don, ‘t warm up to well in the microwave and end up very sleek. In that capacity, I suggest warming this up in the dish with a sprinkle of milk. Likewise, ensure the chicken is quite hot prior to serving. 

Step by step instructions to make Creamy Cajun Chicken Pasta (Full Plans)

Creamy Cajun Chicken Pasta

Recipe by ElizabethCourse: MainCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




Total time



This Creamy Cajun Chicken Pasta couldn’t be any tastier in the event that it attempted! Even better, it makes the ideal snappy and simple family supper.


  • Chicken
  • 1 tbsp each: Lime JuiceOlive OilCajun Seasoning

  • 1/4 tsp Black Pepper

  • 2x 9oz/250g Chicken Breasts

  • 1/2 tsp Salt

  • Pasta
  • 2 tbsp Unsalted Butter

  • 3.5oz / 100g Button Mushroomssliced

  • 1.7oz / 50g Parmesanplus extra to serve

  • 1 cup / 250ml Double/Heavy Creamat room temp

  • 10.5oz/300g Penne

  • 1 cup / 250ml Chicken Stock

  • 1 tbsp Cajun Seasoning

  • 1 medium Onionfinely diced

  • 2 small Peppersfinely diced

  • Lime Juiceto serve (optional)

  • Olive Oilas needed

  • 1 heaped tsp Garlicminced/finely diced

  • Salt & Black Pepperto taste

  • 1 heaped tbsp Fresh Parsleyfinely diced (plus extra to serve)


  • Butterfly your two chicken bosoms directly through to make 4 even estimated bosoms (see video for direction). Join in a zip lock pack (or bowl with the stick film) with 1 tbsp oil, 1 tbsp lime juice and 1 tbsp Cajun preparing, 1/2 tsp salt and 1/4 tsp dark pepper. Marinate however long you possess energy for (up to expedite). In case you’re pushed for time simply rest at room temp as you prep different fixings. 
  • Carry chicken to room temp whenever marinaded in cooler and fry over medium-high warmth until pleasantly roasted on each side and white through the middle. Lay on a hacking board until required, at that point cut into slender strips not long prior to adding to pasta. 
  • Then, pop 10.5oz/300g pasta in salted bubbling water and cook until still somewhat firm. Save some dull pasta water prior to depleting. 

  • Fry 3.5oz/100g mushrooms until delicate in extra oil from the chicken (or more varying). Add 2 peppers and 1 onion and keep searing until brilliant. Add 1 stacked tsp garlic and fry for two or three mins longer. Add 1 tbsp Cajun Preparing, fry for a moment, at that point liquefy in 2 tbsp spread
  • Pour in 1 cup/250ml chicken stock, bring to a delicate stew, at that point pour in 1 cup/250ml cream. Permit stewing (blending incidentally) until it starts to thicken. Add 1.7oz/50g Parmesan, 1 tbsp parsley and preparing to taste. Add pasta and chicken; at that point mix until uniformly consolidated, and the sauce thickened (add a sprinkle of dull pasta water in the event that you need to disperse the sauce). 
  • Present with additional Parmesan/parsley and a crush of lime juice (discretionary).


  •  Pasta — don’t hesitate to sub the penne for your pasta of decision! 
  • Marinating — even 20mins goes far, however, on the off chance that you’re truly pushed for time, at that point simply coat in the marinade and fry immediately. I suggest carrying the chicken at any rate near room temp so, it doesn’t seize up and go chewy. 
  • Calories – in light of dividing among 4, no additional olive or cheddar/parsley.
  • Extras — I suggest warming it in the container with a sprinkle of milk to help resurrect the sauce. Microwave will work, Yet, the cream may turn marginally oily. Whichever way ensure the chicken is steaming hot. 
  • Flavor — distinctive Cajun flavors will have changing zest levels. In case you’re not very acceptable with zest, I suggest beginning with a tsp in the pasta and changing as needs be. 

It’s easy way for the best Taste, just step-by-step for details.

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