5 from 8 votes
Cajun chicken over creamy Alfredo pasta
Cajun Chicken over Creamy Pasta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Cajun Chicken over Creamy Pasta: extra juicy chicken seasoned with cajun spices quick sautéed served over tangy creamy pasta.  Full flavored chicken makes entertaining easy with this healthier comfort food chicken dinner.

Course: Main Course
Cuisine: American
Keyword: cajun chicken recipe, cajun chicken pasta
Servings: 6
Calories: 631 kcal
Author: Michele Hall
Ingredients
  • 3 pounds chicken breasts (brined) skinless, boneless (8 oz/serving)
  • 3 tablespoons cajun seasoning
  • 1 cup milk
  • 1/4 cup butter
  • 2/3 cupe sour cream
  • 1 cup parmesan cheese freshly grated
  • 12 ounces spaghetti pasta
  • 1 teaspoon salt
Instructions
  1. Add water and salt to a stockpot.  Bring to a boil.  Add pasta and cook according to the instruction on the pasta.  Drain out water and leave pasta in the strainer. 

  2. Put that stock pot back on the stove on low temp and add butter and allow it to melt. Once the butter is melted add sour cream and milk and whisk until well blended.  

  3. Add parmesan, stir well and set off hot burner until you are ready to add to the pasta.

  4. Place brined chicken on a plate and pat dry with paper towels.  Sprinkle cajun seasonings over both sides of chicken breasts pressing spice mixture firmly onto chicken breasts.

  5. Heat a grill pan, or cast iron skillet to high.  Place chicken into the pan when hot and sear and cook for 4 mins.  Flip then cook for 2 more minutes searing other side.  Reduce the heat to low, then cover and cook for 10 more minutes until chicken is 160° and is white in the center. (Use a knife to test in the thickest area) See notes.

  6. Remove from skillet, allow to rest for 10 mins while you dress the pasta.

  7. Turn the heat to low, and rewarm the pasta sauce.  Once warmed add pasta and stir to coat.  

  8. Once chicken has rested cut it into slices and place on top a plate of creamy pasta.

Recipe Notes

See the post for the quick brining suggestion.

Chicken cooking times are approximate, it all depends on the thickness of your chicken.  I pound mine for quicker cooking.  Make sure to cut into the thickest part to check to see if the chicken is cooked. The chicken should be opaque (solid white, no pink) and the juices should run clear.