Creamy Cajun Crisscross Chicken Pasta

Ingredients (24)

• ·pieces chicken breasts
• ·salt
• ·black pepper
• ·tsp Cajun seasoning
• ·tsp paprika
• ·tsp dried thyme
• ·tsp dried oregano
• ·olive oil or butter
• ·g pappardelle (or other pasta)
• ·pasta water
• ·tbsp olive oil or butter
• ·small onion
• ·cloves garlic
• ·small bell pepper
• ·tbsp tomato paste
• ·tsp Cajun seasoning
• ·tsp paprika
• ·tsp dried oregano
• ·chili flakes
• ·tsp chicken bouillon powder
• ·ml heavy cream
• ·g Parmesan cheese
• ·tbsp (optional) butter
• ·handfuls fresh spinach

1. 1

   Wash and pat chicken dry. Score both sides in a crisscross pattern. Season generously with salt, pepper, Cajun spice, paprika, thyme, and oregano, pressing seasoning into the cuts.

2. 2

   Heat a pan over medium-high with oil or butter. Sear chicken 4-5 minutes per side until golden and cooked through. Remove and rest.

3. 3

   Boil pasta in well-salted water until just al dente. Reserve 1 cup pasta water, then drain.

4. 4

   In the same pan, add oil if needed. Sauté onion until soft. Stir in garlic and cook until fragrant. Add Cajun seasoning, paprika, oregano, chili flakes, and bouillon powder.

5. 5

   Add tomato paste and cook 1–2 minutes until darker. Stir in bell pepper and cook 2–3 minutes.

6. 6

   Pour in heavy cream and bring to a gentle simmer. Add spinach, chicken bouillon and ½ cup pasta water and stir until smooth and glossy.

7. 7

   Add pasta directly to the sauce. Toss over low heat, adding more pasta water if needed until the sauce thickly coats the noodles. Stir in Parmesan (and butter, if using).

8. 8

   Add chicken on top. Taste and adjust salt, pepper, and spice. Sprinkle with fresh parsley, basil or thyme. Enjoy.