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This rich and spicy Cajun pasta is my easy go-to for hectic evenings. It packs a punch with juicy chicken, fresh veggies, and a dreamy, spicy cream sauce. Tastes like something from a fancy spot, but you don’t need to work hard for it.
I started making this after my favorite Cajun spot shut down and couldn’t believe how much better it turned out after a few attempts. Now, my family actually asks for this and skips eating out!
Mouthwatering Ingredients
- Zucchini: Soaks up the sauce and brings extra nutrients to the party
- Tomato paste: Gives a deep, savory flavor without making the sauce watery
- Chicken breast: Slicing thin means it cooks in no time and stays juicy
- Bell peppers: Makes things colorful and adds a little sweetness. Go for orange if you want it bright
- Jalapeños: Keep the seeds out if you want it milder. Add more if you like heat
- Green onions: Split between the pan and as a topping for big flavor
- Farfalle pasta: All the little nooks grab the creamy sauce so nothing gets left behind
- Parmesan cheese: Melts right in for a nutty kick and creamy texture
- Cajun seasoning: Make your own blend if you want but any decent one will do
- Half and half: Turns everything creamy but doesn’t go overboard
Easy Instructions
- Finish Strong:
- Mix your just-cooked pasta into the creamy sauce right in the pan. Pour in pasta water bit by bit so it gets silky, then melt in all that Parmesan. Toss well—each bite will taste better the longer you mix.
- Get That Sauce Going:
- Once the veggies are ready, drop in crushed red pepper and minced garlic. Only wait until it smells amazing, then slowly pour in the half and half, turning the heat lower first so nothing curdles. Let it bubble gently until it looks smooth and coats a spoon.
- Build Flavor Next:
- Tomato paste, chopped green onions, and a touch of salt all go in now. Let that tomato paste cook so it loses any raw bite. At this point, hit start on your pasta water for timing.
- Sauté The Veggies:
- Same pan as the chicken! Dump in your sliced bell peppers, zucchini, and jalapeños. All those tasty bits from chicken get mixed in. Don’t cook them till mush—just until they’re soft but have bite.
- Chicken Time:
- Once the chicken’s rested in Cajun seasoning at room temp for about 15 minutes, get a pan hot with avocado oil. Lay in the chicken, let it sizzle for a few minutes untouched to brown up, then flip and cook through. Golden bits left? That’s all flavor.
- Start Off With Chicken:
- First, coat your chicken slices well in Cajun spice. Let it hang out on the counter for about 10 minutes—this helps it stay juicy and pick up those bold flavors.
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My favorite thing? The way creamy sauce covers every pasta bowtie. I found this dish during a week of total chaos at work and now make it almost every week. My daughter, who usually dodges spicy stuff, even goes for seconds.
Pasta Success Tips
Throw in loads of salt while boiling pasta—your water should taste a bit like ocean water. This is how the noodles soak up flavor, and it’ll really show when you eat the finished meal.
Easy Switch Ups
Change it up with what’s in your fridge. Shrimp instead of chicken works great, just cook it a bit less. Mushrooms make it vegetarian and still hearty if you want to skip the meat.
Fun Variations
Toss in whatever’s in season—spring is perfect for peas and asparagus, fall for butternut squash. Just watch the veggies so they don’t overcook.
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You’ll want to keep making this—busy weeknight or not—because it’s a breeze to toss together and always tastes like you ordered from somewhere fancy.
Frequently Asked Questions
- → Could I use a different kind of pasta for this?
Totally! Try swapping farfalle for penne, rotini, fusilli, or another noodle that holds creamy sauce well. Just watch the cooking time so your pasta's done just right.
- → How do I change how spicy it is?
Dial down the heat by leaving out some jalapeño or crushed red pepper. Not hot enough? Toss in more or even a splash of hot sauce. The Cajun blend brings heat too, so tweak that to your taste.
- → What if I want it non-dairy?
No problem! Swap half-and-half for canned coconut milk or grab a dairy-free cream. Ditch Parmesan for nutritional yeast or your favorite vegan cheese to keep those savory flavors going.
- → Stuck without all the veggies listed?
Mix it up! Use red or yellow peppers, fresh spinach, broccoli, mushrooms, even cherry tomatoes. Just remember—harder veggies like broccoli need more time, soft ones like spinach can go in last.
- → Can I prep any parts ahead?
Yep! Cut your veggies and season the chicken in advance. Cooked chicken can chill in the fridge. For the best creamy sauce and just-right pasta, make those right before dinner.
- → What if I want to switch out the chicken?
Shrimp is awesome here—just cooks in no time. Try turkey, a firm white fish, or even go veg with crispy tofu or chickpeas. Change up your cooking time depending on what you use.