Full Pan Cajun Chicken Pasta Recipe
Blackened Chicken, Onion, red pepper, Broccoli, Cavatappi Pasta, and Creamy Garlic Cajun Alfredo
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Ingredients
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Chicken
Vegetables
Pasta
Sauce
Method
Prepare Chicken
- 1
Season the Chicken
Rub the chicken breasts with olive oil and Cajun seasoning until evenly coated.
- 2
Cook the Chicken
In a large skillet over medium-high heat, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for 5 minutes before slicing.
Prepare Vegetables
- 3
Sauté Vegetables
In the same skillet used for the chicken, add a little more olive oil if necessary. Add diced onion and red bell pepper, sautéing until softened, about 5 minutes. Add broccoli florets and cook for an additional 3-4 minutes until bright green and tender.
Cook Pasta
- 4
Boil Pasta
In a large pot, bring salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Make Sauce
- 5
Prepare Alfredo Sauce
In a saucepan over medium heat, combine heavy cream, minced garlic, salt, and black pepper. Stir frequently and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring until melted and the sauce is creamy and smooth.
Combine and Serve
- 6
Combine Ingredients
In the large skillet with the sautéed vegetables, add the cooked pasta and Alfredo sauce. Toss everything together until well combined.
- 7
Serve
Slice the blackened chicken and place on top of the pasta dish. Serve hot, garnished with additional Parmesan cheese if desired.