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cajun chicken pasta cheesecake factory

Cajun Chicken Pasta Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 910
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, sliced into cutlets
  • 2 tbsp cajun seasoning
  • 2 tbsp olive oil
  • 12 oz penne pasta
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup diced tomatoes
  • 2 cups heavy cream
  • 1 cup low-sodium chicken broth
  • 1 cup grated parmesan cheese
  • 1/4 cup sliced green onions
  • Salt, to taste

Method
 

  1. Rub the chicken cutlets with cajun seasoning and sear in olive oil over medium-high heat, about 4 minutes per side, until it reaches 165°F (74°C).
  2. Boil the penne in salted water for about 10 minutes until just al dente, reserving 1/2 cup of the cooking water before draining.
  3. Melt the butter in the same skillet and sauté the garlic and bell peppers over medium heat for about 5 minutes until softened.
  4. Stir in the heavy cream, chicken broth, and diced tomatoes, simmer for about 6 minutes to thicken, then whisk in the parmesan a handful at a time.
  5. Slice the chicken, toss it with the drained pasta and a splash of reserved pasta water in the sauce for about 2 minutes, then top with green onions and serve.

Notes

If your cajun blend is on the salty side, hold off adding extra salt until after the parmesan melts in, since the cheese brings plenty of its own. This also reheats better than most cream sauces if you keep the heat low and add a splash of milk.