Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
Cajun Chicken
24 oz boneless, skinless chicken cutlets
1 tablespoon Cajun spice blend, divided
1 tablespoon cooking oil
Salt and black pepper, to taste
Creamy Cajun Pasta
12 oz penne pasta
1 red bell pepper, diced
1 medium onion, diced
2 tablespoons butter, divided
2 tablespoons Cajun spice blend, divided
2 cups shredded white cheddar cheese
8 oz prepared béchamel sauce (cream sauce base)
1 tablespoon cooking oil
Salt and black pepper, to taste
Reserved pasta cooking water, as needed
Homemade Cajun Spice Blend (Optional)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¼–½ teaspoon cayenne pepper, to taste
(Combine all spices in a small bowl. Use approximately 3 tablespoons for the recipe, adjusting to your preferred heat level.)
Directions
Bring a large pot of salted water to a boil. Core, seed, and dice the bell pepper into ½-inch pieces. Peel and dice the onion into ½-inch pieces.
Add penne to boiling salted water. Cook for 9–11 minutes, stirring occasionally, until al dente. Reserve ½ cup of pasta cooking water. Drain and set aside.
Heat a drizzle of oil over medium-high heat. Add diced bell pepper and onion. Cook for 5–7 minutes, stirring occasionally, until softened and lightly browned. Transfer vegetables to a plate.
Pat chicken cutlets dry with paper towels. Season both sides with 1 tablespoon Cajun spice blend, salt, and black pepper. Heat a drizzle of oil in the same skillet over medium-high heat. Add chicken and cook for approximately 4–6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer chicken to a plate, cover loosely with foil, and allow to rest. Reserve the skillet for preparing the sauce.
Melt 2 tablespoons butter in the reserved chicken skillet over medium-high heat. Add the sautéed bell pepper and onion. Stir in 2 tablespoons Cajun spice blend and cook for approximately 30 seconds, until fragrant. Add 8 oz prepared béchamel sauce and ¼ cup reserved pasta cooking water. Stir continuously and bring to a gentle simmer. Reduce heat to low. Add 1 cup shredded white cheddar cheese, stirring until completely melted. Add the drained penne and toss until evenly coated in the creamy Cajun béchamel sauce. If the sauce becomes too thick, gradually add more reserved pasta water, a tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with salt and black pepper.
Divide the creamy Cajun penne among four shallow bowls. Slice the rested chicken cutlets into thin strips. Arrange sliced Cajun chicken over each serving of pasta.
Cook's Notes
About the Béchamel: The cream sauce base used in this recipe is a béchamel, a classic French white sauce traditionally made with butter, flour, and milk. For a homemade version, melt 1 tablespoon butter, whisk in 1 tablespoon all-purpose flour, and cook for 1 minute. Gradually whisk in 1 cup milk and simmer until smooth and thickened. Use 1 cup of this homemade béchamel in place of the packaged sauce.
Adjusting the Heat: Cajun seasoning varies in spiciness. Start with less cayenne for a milder dish or add extra for more heat.
Extra Creaminess: For a richer sauce, substitute a few tablespoons of heavy cream for some of the pasta water.
Perfect Chicken: Allow chicken to rest for at least 5 minutes before slicing to retain its juices.
Make It Your Own: Substitute shrimp for chicken, add mushrooms, or include spinach for additional vegetables.
