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Ultra Creamy Cajun Chicken Pasta with Triple Garlic Infusion

A close-up of a white bowl filled with Creamy Cajun Chicken Pasta, featuring fettuccine noodles, seasoned chicken pieces, and fresh parsley garnish.
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Make a rich, luscious Cajun chicken pasta featuring a sauce heavily infused with garlic flavor.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, finely chopped
  • 8 cloves garlic, minced (for the sauce base)
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons Cajun seasoning blend (use a high-quality blend)
  • 1 pound fettuccine or penne pasta
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • 1 teaspoon dried Italian herbs
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 additional cloves garlic, thinly sliced and sautéed separately (for topping)

Instructions

  1. Season the chicken pieces generously with salt, pepper, and 1 tablespoon of the Cajun seasoning.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3 minutes.
  4. Add the 8 cloves of minced garlic, garlic powder, smoked paprika, and remaining 1 tablespoon of Cajun seasoning to the skillet. Cook for 1 minute until fragrant.
  5. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it reduce by half.
  6. Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
  7. Whisk in the cream cheese cubes until the sauce is smooth and fully melted. Stir in the Italian herbs.
  8. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  9. Add the drained pasta and the cooked chicken back into the sauce. Toss to coat everything evenly.
  10. Stir in the Parmesan cheese. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired creamy consistency.
  11. While the pasta finishes, quickly sauté the 2 cloves of thinly sliced garlic in a separate small pan with a teaspoon of butter until golden brown.
  12. Serve the pasta immediately, topping each serving with the golden sautéed garlic slices and fresh parsley.

Notes

  • For the best Cajun flavor, make your own seasoning blend using paprika, cayenne pepper, onion powder, garlic powder, dried oregano, and thyme.
  • To achieve the richest sauce, do not boil the cream mixture once the cream cheese is added; keep it at a low simmer.
  • You can substitute shrimp for half of the chicken or add blanched broccoli florets for vegetables.

Nutrition

Find it online: https://spoonswirl.com/creamy-cajun-chicken-pasta-with-garlic-flavor/