Creamy Cajun Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons unsalted butter
02 -
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
03 -
3 ½ teaspoons Cajun seasoning, divided
04 -
3 cups (720 g) chicken broth
05 -
1 cup (238 g) heavy cream, room temperature
06 -
16 ounces penne pasta, uncooked
07 -
½ cup (120 g) ranch dressing
08 -
½ teaspoon kosher salt
09 -
¼ teaspoon black pepper
10 -
1 cup (113 g) mozzarella cheese, shredded
11 -
½ cup (50 g) parmesan cheese, grated
12 -
Fresh parsley, for garnish
# Instructions:
01 -
In a medium bowl, toss the chicken with 3 teaspoons of Cajun seasoning until evenly coated.
02 -
In a large skillet over medium heat, melt the butter. Add the seasoned chicken and cook for 5 to 7 minutes, flipping occasionally, until the chicken is browned and fully cooked to an internal temperature of 165°F. Transfer the chicken to a plate and cover loosely with aluminum foil to keep warm.
03 -
In the same skillet over medium-high heat, pour in the chicken broth and heavy cream. Use a spatula or wooden spoon to stir and scrape up any browned bits from the bottom of the pan.
04 -
Stir in the uncooked penne pasta. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 8 to 10 minutes, stirring frequently, until the pasta is tender and most of the liquid has been absorbed.
05 -
Stir in the ranch dressing, remaining ½ teaspoon of Cajun seasoning, salt, and pepper. Let it simmer for another minute to blend the flavors.
06 -
Remove the skillet from the heat. Add the mozzarella and parmesan cheeses and stir until melted and the sauce is smooth and creamy.
07 -
Return the cooked chicken to the skillet and stir to combine. Garnish with freshly chopped parsley and serve hot.