During our trip to Greenville earlier this month, my sister ordered a cajun chicken pasta dish that was AMAZING. It immediately inspired me to attempt to recreate it once I got home (especially because I was jealous I didn’t order it myself). After a little trial & error, below find my cajun parmesan pasta recipe! I didn’t make it with a protein, but I think it’d be awesome with some grilled chicken or sausage that’s tossed in the cajun seasoning. I’m not a huge seafood person, but I also think scallops or shrimp could easily compliment this dish.
Ingredients
- Makes 1/2 box of pasta
- 2 tablespoons of butter
- 1 teaspoon of cajun seasoning – This is where I went wrong the first time making this dish. I initially added wayyyyy too much cajun seasoning and instead of complimenting the sauce, it overpowered it. I recommend starting with 1 teaspoon and then taste at the end and add more if needed. I also made my own own cajun seasoning using equal parts salt, pepper, oregano, paprika, onion powder, garlic powder, and chili powder.
- 5 cloves of garlic, minced
- 1 cup of chicken stock/broth
- 1 cup of heavy cream
- 1/2 cup of parmesan
- Pasta water
- Salt & pepper to taste
Directions
Melt butter over medium low heat. Add garlic and saute for 30 seconds. Add cajun seasoning and mix with butter/garlic until fragrant. Add chicken broth and mix. Add heavy cream and bring to a simmer. Turn heat to medium low and add parmesan with pasta water and whisk.
Cook pasta al dente. Add directly to pan to finish cooking. Add splash of pasta water if sauce is too thick. Top with parmesan, salt and pepper to taste.
Eat Drink Orlando 