Description

This Cajun Chicken Pasta recipe is a flavorful and comforting dish featuring tender cubes of chicken breast seasoned with Cajun spices, sautéed with colorful bell peppers and onions, then simmered in a savory broth with linguini pasta. Finished with a creamy sauce and optional fresh garnishes, this dish combines bold Cajun flavors with creamy textures for a satisfying meal perfect for family dinners or gatherings.

Ingredients

Scale

Chicken and Seasoning

2.5 pounds boneless skinless chicken breasts, cut into large cubes
4 Tablespoons Old Bay seasoning
2 Tablespoons cooking oil

Vegetables

¾ cup chopped yellow onion
1 ½ cup chopped bell pepper (multiple colors)
1 Tablespoon minced garlic

Liquid and Pasta

4 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
12 ounces linguini pasta (¾ of a 16 ounce box), dry

Thickening and Finishing

2 Tablespoons cornstarch
¾ cup heavy cream
Chopped green onions (optional garnish)
Fresh chopped parsley (optional garnish)

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Instructions

Season the chicken: Place the chopped chicken breast cubes into a large bowl and toss well with the Cajun seasoning until fully coated, ensuring each piece is evenly flavored.
Heat the oil: In a large stockpot or Dutch oven, heat the cooking oil over medium heat until it shimmers but does not smoke to prepare for searing the chicken.
Sear the chicken: Add the seasoned chicken to the pot, scraping in any extra seasoning. Sear the chicken briefly on all sides for about 2-3 minutes to lock in flavor and create a slight crust.
Sauté vegetables: Add in the chopped onion, bell pepper, and minced garlic to the pot. Sauté for 1-2 minutes until the mixture is fragrant and the vegetables begin to soften.
Add broth and tomatoes: Pour in the chicken broth and the undrained fire roasted diced tomatoes. Bring the mixture to a boil to combine the flavors and prepare for cooking the pasta.
Cook pasta: Once boiling, add the dry linguini pasta to the pot. Simmer for 9-11 minutes, stirring frequently, until the pasta reaches your desired tenderness and to prevent sticking.
Make cornstarch slurry: Remove 1 tablespoon of the hot cooking liquid and mix it with the cornstarch until smooth to create a slurry.
Thicken the sauce: Stir the cornstarch slurry back into the pot and continue to simmer for 1 minute to thicken the sauce evenly.
Finish with cream: Turn off the heat and gradually pour in the heavy cream, stirring gently to combine and enrich the sauce.
Allow to rest and serve: Let the pasta rest for 5 minutes off heat to cool slightly and allow the sauce to thicken further. Garnish with chopped green onions and/or fresh chopped parsley, if desired, and serve warm.

Notes

Ensure to stir the pasta frequently while cooking to prevent clumping and sticking.
Adjust the amount of Old Bay seasoning based on your preferred spice level.
Use fire roasted diced tomatoes for a smoky depth of flavor; regular diced tomatoes can be substituted in a pinch.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.