4. Make the Sauce:
Lower the heat to medium and pour in the heavy cream and chicken broth. Stir to combine, scraping up any flavorful browned bits from the bottom of the pan. Add the grated Parmesan cheese and let the sauce simmer gently for 3–5 minutes until it thickens slightly and coats the back of a spoon. Taste and adjust with salt and black pepper as needed. For an extra kick, sprinkle in a pinch of cayenne or crushed chili flakes.
5. Combine Everything:
Add the cooked pasta and sliced chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are fully coated in the creamy Cajun sauce. If the sauce thickens too much, stir in a splash of the reserved pasta water to loosen it to your desired consistency.
6. Serve:
Remove from heat and garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately while warm. This pasta pairs beautifully with garlic bread or a crisp side salad for a balanced, satisfying meal.
Tips
- Spice Level: Add more Cajun seasoning or a pinch of cayenne pepper if you love extra heat.
- Protein Swap: Substitute shrimp, sausage, or even tofu for the chicken to mix things up.
- Creamy Finish: If reheating leftovers, add a small splash of milk or broth to bring back the creaminess.
- Make-Ahead: The sauce can be made up to a day ahead—just reheat gently before adding pasta and chicken.
Rich, spicy, and creamy, this Cajun Chicken Pasta delivers restaurant-quality flavor right from your kitchen in under 40 minutes—perfect for any night you’re craving something bold and comforting.
