Creamy Cajun Tomato Pasta (Print Version)
Silky Cajun-spiced sauce with juicy chicken, tomatoes, and Parmesan tossed with tender pasta.
# Ingredients:
→ Pasta
01 -
8 ounces dried penne, fettuccine, or rigatoni
→ Sauce Base
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
2 cloves garlic, minced
05 -
1 (14.5 ounce) can crushed or diced tomatoes
06 -
1 tablespoon Cajun seasoning
07 -
1/2 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Protein (Optional)
10 -
1 pound chicken breast, cut into bite-sized pieces
→ Creamy Finish
11 -
1 cup heavy cream or half-and-half
12 -
1/2 cup grated Parmesan cheese
→ Garnish
13 -
Fresh parsley, chopped
14 -
Additional grated Parmesan cheese
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil and butter in a large skillet over medium heat. Add chicken, if using, and sprinkle with half the Cajun seasoning. Cook until golden brown and fully cooked through. Transfer chicken to a plate and keep warm.
03 -
Using the same skillet, sauté minced garlic for 30 seconds. Add crushed tomatoes, remaining Cajun seasoning, smoked paprika, salt, and black pepper. Simmer for 5 minutes to develop depth of flavor.
04 -
Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 -
Add cooked pasta and reserved chicken to the skillet. Toss until evenly coated with creamy tomato Cajun sauce.
06 -
Transfer to serving dishes. Top with fresh chopped parsley and extra Parmesan cheese before serving immediately.
# Notes:
01 -
For best texture, cook pasta just until al dente and avoid overcooking. Adjust Cajun seasoning to preferred spice level.