Cajun Chicken Pasta

Prepare the Cajun Seasoning and Coat the Chicken Start by making your homemade Cajun seasoning blend. In a small bowl, combine the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well until all the spices are evenly distributed. This blend will keep in an airtight container for up to 3 months, so feel free to make extra for future recipes. Place your cubed chicken breast in a medium bowl and sprinkle 1-2 tablespoons of the Cajun seasoning over the pieces. Toss well to coat all sides evenly. The seasoning creates a flavorful crust on the chicken as it cooks and infuses the entire dish with those signature Cajun flavors. If you prefer a milder dish, start with just 1 tablespoon of seasoning.

Sear the Seasoned Chicken In a large deep 4-quart skillet, heat the olive oil and butter over medium-high heat. Wait until the butter melts and becomes foamy, indicating the pan is hot enough for searing. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to work in batches if your skillet is smaller. Cook the chicken for 3-4 minutes, turning occasionally, until the pieces are nicely browned on the outside but not fully cooked through. The chicken will finish cooking when it simmers with the pasta, so don’t worry about it being completely done at this stage. Those browned bits on the bottom of the pan, called fond, will add tremendous flavor to your sauce.

Sauté the Onions Add the diced yellow onion to the skillet with the chicken. Sauté for 2-3 minutes until the onions have softened and become translucent. As you stir, use your spatula to scrape up any browned bits from the bottom of the pan. These caramelized pieces dissolve into the cooking liquid and deepen the overall flavor profile of the dish. The onions should be soft and slightly golden but not burnt. Their natural sweetness helps balance the spices in the Cajun seasoning and adds another layer of complexity to the sauce.

Add Pasta and Liquids Pour the uncooked penne pasta directly into the skillet with the chicken and onions. Add the entire can of fire-roasted diced tomatoes, including all the juices, and the chicken broth. Stir everything together, making sure the pasta is submerged in the liquid. The fire-roasted tomatoes, as noted by cooking experts at Budget Bytes, bring a subtle smokiness that pairs perfectly with Cajun flavors. Increase the heat to bring the mixture to a boil. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to medium-low. The covered simmer allows the pasta to cook in the flavorful liquid while absorbing the seasoned broth.

Simmer Until Perfect Let the mixture simmer covered for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. The pasta will absorb most of the liquid as it cooks, and the starch released from the pasta helps thicken the remaining liquid into a sauce-like consistency. Test the pasta for doneness at the 10-minute mark. It should be tender but still have a slight bite (al dente). If there’s still too much liquid, continue cooking uncovered for another 1-2 minutes. If the pasta needs more time but the liquid has absorbed, add a splash more chicken broth.

Create the Creamy Sauce Once the pasta is tender and most of the liquid has been absorbed, stir in the cream cheese chunks. Keep stirring until the cream cheese has completely melted and the sauce becomes smooth and creamy. This usually takes 1-2 minutes over low heat. The cream cheese transforms the seasoned broth into a luxurious, velvety sauce that clings to every piece of pasta. Remove the skillet from the heat and taste the sauce. Adjust the seasoning if needed, adding more salt or a pinch more Cajun seasoning if you like it spicier. Serve immediately, garnished with thinly sliced green onions for a fresh pop of color and mild onion flavor. For another delicious weeknight pasta option, try our creamy chicken and bacon pasta recipe that’s equally satisfying.