Half 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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For the Cajun Chicken
For the Pasta
For the Creamy Garlic Cajun Alfredo
Method
For the Cajun Chicken
- 1
Prepare the Chicken
Season both sides of the chicken breasts with Cajun seasoning. Make sure they are evenly coated.
- 2
Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest before slicing.
For the Pasta
- 3
Cook the Pasta
In a large pot of salted boiling water, add the cavatappi pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, set aside.
- 4
Sauté the Vegetables
In the same skillet used for the chicken, add the diced red bell pepper and chopped onion. Sauté over medium heat for about 3-4 minutes until they are softened.
For the Creamy Garlic Cajun Alfredo
- 5
Make the Sauce
In the skillet with the sautéed vegetables, reduce the heat to low and add the minced garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and add the cream cheese, stirring until melted and smooth.
- 6
Finish the Sauce
Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until well combined and creamy.
- 7
Combine Everything
Add the cooked pasta and broccoli to the skillet and toss well to coat with the sauce. Slice the Cajun chicken and place it on top of the pasta before serving.