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Creamy Cajun Pasta

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"I'll admit it, this is heavily inspired by the Cheesecake Factory's Cajun Jambalaya Pasta. My version replaces the tomato (red) sauce with a white sauce made from wine, heavy cream, and Parmesan cheese. I reach for any opportunity to use Cajun seasoning, a mainstay of my pantry. I promise, this lively little dish will appeal to everyone at your table."

List of Ingredients

â—¦ ½ teaspoon kosher salt, plus more for the pasta cooking water
â—¦ 8 ounces penne
â—¦ 2 tablespoons vegetable oil, plus more for the pasta
â—¦ 2 boneless, skinless chicken breasts
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 3 cloves garlic, minced
â—¦ 2 tablespoons Cajun seasoning, plus more for sprinkling
â—¦ ½ cup white wine
â—¦ ½ cup heavy cream
â—¦ ¾ cup grated Parmesan cheese, plus more for serving


Recipe

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute shy of the package directions. Drain, reserving ½ cup of the pasta water. Put the cooked pasta in a bowl and toss with some oil to prevent sticking.

Cut the chicken into thin strips and season with the salt and pepper.

Heat the 2 tablespoons oil in a large skillet over medium-high heat. When it is hot, add the chicken and cook until browned, 3 to 4 minutes per side. Add the garlic and Cajun seasoning, stir well, and cook for 30 seconds, or until fragrant.

Add the reserved pasta water and the white wine, bring to a simmer, and simmer for 8 to 10 minutes, until the liquid has reduced by half. Add the heavy cream and Parmesan cheese, stir well, and cook for 3 to 4 minutes, until the sauce has further reduced and thickened. Add the pasta and stir to coat.

Serve with an extra sprinkling of Parmesan cheese and Cajun seasoning, if desired.

Serves 4