Cajun Chicken Pasta

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 932
• Protein: 48 g
• Carbs: 89 g
• Fat: 41 g

Ingredients

• 400 g Penne rigate ( dry )
• 500 g Chicken cutlet ( cubed )
• 1 piece Red bell pepper ( sliced )
• 1 piece Green bell pepper ( sliced )
• 1 piece Yellow onion ( chopped )
• 2 piece Garlic ( minced )
• 250 ml Liquid cream ( full fat )
• 50 g Parmesan cheese ( grated )
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tbsp Cajun spice mix

Instructions

1. Cooking the pasta

   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. Searing the chicken

   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. Sautéing the vegetables

   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. Binding the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently with a splash of milk to restore creaminess.