Cajun Chicken Pasta
Ingredients
- 400 gPenne rigate (dry)
- 500 gChicken cutlet (cubed)
- 1 pcRed bell pepper (sliced)
- 1 pcGreen bell pepper (sliced)
- 1 pcYellow onion (chopped)
- 2 pcGarlic (minced)
- 250 mlLiquid cream (full fat)
- 50 gParmesan cheese (grated)
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 1 tspThyme
- 1 tspOregano
- 1 tbspCajun spice mix
Method
A generous dish where cream coats the pasta and seared chicken. Spices bring a heat that tingles the tongue without masking the taste of the melting peppers.
- 1
Plunge the penne into a large pot of boiling salted water. Cook until al dente, firm to the bite. Drain, reserving a little cooking water.
- 2
Cut the chicken into large cubes. Coat them with the Cajun spices, paprika, cayenne, thyme, and oregano. Heat the oil and butter in a skillet. When the butter foams, sear the chicken until golden and crispy on the surface.
- 3
Remove the chicken. In the same pan, add the sliced onion, garlic, and peppers. Sauté until the vegetables soften and color slightly, scraping up the meat juices.
- 4
Pour in the cream and parmesan. Let reduce over medium heat until the sauce coats the back of a spoon. Return the chicken, add the pasta, and mix so that each penne is well coated.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken in the first step; it will finish cooking in the sauce.
- Always keep some pasta cooking water to loosen the sauce if it becomes too thick.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently with a splash of milk to restore creaminess.
