Cajun Chicken Pasta Recipe

Cook the pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions (about 10–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Roast the chicken

Preheat the oven to 425°F (220°C). Pat the chicken breasts dry and rub with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika. Place on a rimmed baking sheet and roast 16–20 minutes (internal temperature 165°F / 74°C) depending on thickness. Let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

While pasta cooks and chicken roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until they release moisture and start to brown, about 5–6 minutes. Add the white parts of the sliced green onions and the minced garlic, cooking 30–45 seconds until fragrant. Stir in the sliced sundried tomatoes and cook 1 minute more. Transfer the vegetables to a plate and set aside.

In the same skillet, reduce heat to medium and add 1 tablespoon butter. Sprinkle the tablespoon of flour into the melted butter and whisk to form a roux; cook 1 minute, whisking so the flour doesn’t brown.

Slowly whisk in 1 cup chicken broth until smooth, scraping any browned bits from the pan. Add 1 cup heavy cream and bring to a gentle simmer.

Whisk in 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon Dijon mustard and 1 teaspoon lemon juice. Taste and adjust with salt and pepper. If the sauce seems too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time until you reach a silky, coating consistency.

Return the cooked mushrooms, sundried tomatoes, and most of the sliced green onions (reserve some green onion for garnish) to the sauce. Add the drained pasta and roasted chicken pieces to the skillet. Toss gently to combine and warm through for 1–2 minutes so the pasta absorbs sauce. If needed, add a splash more pasta water to loosen the sauce.

Stir in 3 tablespoons grated Parmesan until melted and evenly distributed. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning for more heat.

Serve the Cajun chicken pasta hot, topped with extra grated Parmesan, the reserved sliced green onion greens, a sprinkle of chopped parsley and red pepper flakes if desired.