Cajun Chicken Pasta

Active Time:

30 mins

Total Time:

30 mins

Yield:

4 servings

This is a satisfying pasta dinner, but if you like, add a little sliced andouille sausage to make it even heartier.

Frequently asked questions

What is Cajun seasoning?

Cajun seasoning is a spice mixture that includes paprika, garlic powder, onion powder, and cayenne, as well as dried oregano and thyme. You can use a store bought Cajun seasoning blend here; if so, taste before adding additional salt to the pasta.

Make ahead

The spice mixture can be made and stored in an airtight container at room temperature for up to two weeks, or frozen for up to six months. Like most pasta dishes, this is best the day it’s made; you can always cook half a recipe’s worth if needed. If there are leftovers, reheat them with a splash of water to loosen the mixture.

Notes from the Food & Wine Test Kitchen

When measuring the spices, if the measuring spoon doesn’t fit into the jar, place a piece of parchment paper on your cutting board in order to catch any spices that don’t make it onto the spoon. Then, just fold the parchment and dump the spices back into the jar so you don’t waste anything.

Put a glass or other heatproof measuring cup next to your colander so that you can remember to pour some pasta water into it.

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Ingredients

Cajun seasoning

1 tablespoon smoked paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Chicken pasta

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil, divided
12 ounces uncooked linguine
2 cups (about 9 ounces) thinly sliced yellow onion (from 1 [11-ounce] onion)
1 cup (about 5 ounces) thinly sliced green bell pepper (from 1 [7-ounce] bell pepper)
1 cup (about 5 ounces) thinly sliced red bell pepper (from 1 [7-ounce] bell pepper)
1 pint cherry tomatoes
1 tablespoon finely chopped garlic (about 3 cloves)
1 cup heavy whipping cream
2 ounces Parmesan cheese, finely shredded (about 1/2 cup), plus more for serving
1/2 cup thinly sliced scallions (about 2 large scallions), white and green parts separated, divided
2 teaspoons fresh thyme leaves, for garnish

Directions

Prepare the Cajun Seasoning

Stir together paprika, salt, oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper in a small bowl. Set aside 1/4 teaspoon Cajun Seasoning for garnish.

Prepare the Chicken Pasta

Rub 2 tablespoons of the Cajun Seasoning evenly over chicken. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add chicken, and cook, turning occasionally, until browned and a thermometer inserted into thickest portion registers 160°F, 8 to 10 minutes. Transfer chicken to a cutting board, and let rest at least 10 minutes. Do not wipe skillet clean.
While chicken cooks, cook pasta according to package directions. Drain pasta in a colander over a heatproof bowl; reserve 1 cup cooking water.
Return skillet to medium heat. Add remaining 1 tablespoon oil to drippings in skillet. Add onion, green pepper, and red pepper; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, and cook, stirring often, until tomatoes burst, about 4 minutes. Stir in garlic and 1 tablespoon of the Cajun Seasoning, and cook, stirring constantly, until fragrant, about 1 minute.
Stir in whipping cream, Parmesan, and white parts of scallions; cook, stirring occasionally, until thickened, about 2 minutes. Remove from heat, and add cooked pasta; toss to coat, adding cooking water, 2 tablespoons at a time, until desired consistency, if necessary.
Slice chicken into 1/4-inch-thick slices. Add chicken to pasta and sauce, and toss to coat. Divide evenly between 4 dishes, and top evenly with fresh thyme, green parts of scallions, additional Parmesan, and reserved 1/4 teaspoon Cajun Seasoning. Serve immediately.