Lighter Creamy Cajun Chicken Pasta

This lighter creamy Cajun chicken pasta is my go to dinner when I want something packed with flavor yet not overly heavy It brings all the spicy savory satisfaction of classic Cajun comfort without a ton of cream or butter just lots of color and zip with a creamy finish

I love how easily this meal comes together The first time I made it I was so surprised at how creamy and bold tasting it was even though the sauce is mostly milk and a little cream cheese My family did not leave any leftovers

Ingredients

• Short cut pasta: brings body and comfort to the dish I recommend picking a sturdy shape like penne or rigatoni for holding the sauce well
• Extra virgin olive oil: adds richness Choose a fruity oil for mellow depth
• Chicken tenders: cut small for even faster cooking Look for plump chicken for tenderness
• Cajun seasoning: brings spicy smoky complexity Try to use a blend with good paprika for color and depth
• Kosher salt and black pepper: for seasoning
• Yellow onion: is the aromatic base go for firm brightly colored onions
• Bell peppers: add sweetness and color Red or yellow bells are sweetest
• Garlic: boosts flavor two to three cloves is ideal Fresh is best for sharpness
• Crushed red pepper flakes: allow you to dial up the heat to your taste
• Low sodium chicken broth: keeps flavors rich but not too salty Opt for a clear golden broth
• Milk: helps create creamy sauce without much fat Whole milk is ideal for silkiness
• Cream cheese: at room temperature is key for easy blending and smooth texture Use block cream cheese if possible
• Grated parmesan cheese: brings salty nutty finish Freshly grated melts best
• Chopped fresh basil: for brightness and color Look for vibrant leaves

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and salt it generously Bring it up to a boil and cook your pasta until just al dente Check the package instructions for best timing Drain well and set aside

Brown the Chicken and Onion:

Set the same pot over medium high heat Pour in half your olive oil Add the chopped onion chicken pieces and most of your Cajun seasoning Let them sear without stirring much for the first few minutes to get deep browning Cook until the chicken is golden and cooked through Remove the chicken and set it aside on a plate

Sauté Peppers and Garlic:

In the now empty pot add the rest of your olive oil Toss in the chopped bell peppers and garlic Let them cook gently stirring now and then so nothing browns too quickly The peppers should soften and the garlic become wonderfully fragrant

Build the Sauce:

Sprinkle in the rest of the Cajun seasoning crushed red pepper flakes a pinch of salt and pepper Stir them into the softened vegetables letting the spices warm through Drizzle in your chicken broth and milk then drop in the cream cheese Whisk slowly as the cream cheese melts to make sure the sauce turns out silky and lump free Let the sauce bubble very gently so it thickens slightly and the flavors deepen

Finish and Combine:

Add the parmesan to your simmering sauce then return the pasta and chicken to the pot Spoon and toss until every noodle is glossy and coated If the sauce seems thick add a splash more broth Fold in the chopped basil and taste for seasoning Serve hot with extra basil on top

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Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently over low heat adding a splash of milk or broth to revive the creaminess Avoid microwaving on high as the sauce can separate If you want to freeze let cool fully and freeze in airtight containers for up to one month thawing overnight in the fridge

Ingredient Substitutions

For a dairy free option swap out the milk for plain oat or cashew milk and use a dairy free cream cheese and parmesan For extra veggies try tossing in baby spinach at the end It wilts into the sauce perfectly You can swap the chicken for cooked shrimp adding them at the very end to warm through and not overcook

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Serving Suggestions

Serve with a big green salad brimming with crunchy vegetables or a simple side of roasted asparagus For a southern twist offer warm garlic bread or a hunk of cornbread on the side Sprinkle extra parmesan or fresh herbs for extra pizzazz

Cultural Context

Cajun cuisine is rooted in the foodways of French Acadian immigrants who settled in Louisiana This pasta is a lighter creamy take inspired by the bold Cajun seasoning blends and the tradition of layering flavor through a careful sauté of aromatics and spices While it is not a classic Louisiana dish it borrows those big flavors for a weeknight friendly meal

Frequently Asked Questions About the Recipe

→ What type of pasta works best?

Short-cut varieties like penne, rigatoni, or rotini hold the creamy sauce and pair well with chicken and peppers.

→ How can I make it less spicy?

Use less Cajun seasoning or skip extra red pepper flakes. Choose a mild Cajun blend for a gentler flavor.

→ Can I substitute the cream cheese?

Yes, you can use Greek yogurt or a bit more parmesan for a tangy or cheesier texture, respectively.

→ Is it possible to prepare in advance?

Absolutely. Prepare ahead and reheat gently on the stove. Add a splash of milk if the sauce thickens.

→ What vegetables can I add?

Try mushrooms, spinach, or zucchini for extra color and nutrition, adding them along with the bell peppers.