Description
Experience the rich flavors of this Indulgent Creamy Cajun Chicken Pasta, featuring tender Cajun-spiced chicken breasts, al dente penne pasta, and a luscious creamy sauce enhanced with Parmesan and a whipped roasted garlic feta topping. Crispy roasted chickpeas add a delightful crunch, making this dish both comforting and exciting — perfect for a flavorful weeknight dinner.
Ingredients
Scale
Pasta & Chickpeas
- 8 ounces Penne Pasta (Any pasta shape can be substituted.)
- 1 can Canned Chickpeas (You can also use black beans for variety.)
Protein
- 1 pound Boneless Chicken Breasts (Chicken thighs can provide a juicier alternative.)
Seasonings & Oils
- 2 tablespoons Cajun Seasoning (Adjust according to your heat preference.)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes (Optional spicy kick.)
- 2 tablespoons Olive Oil (Can be swapped for vegetable oil or butter.)
- 1 whole Garlic Bulb (Minced garlic can be a handy substitute.)
- 4 cloves Minced Garlic (Always opt for fresh garlic for the best taste.)
Dairy & Creams
- 2 tablespoons Unsalted Butter (Can be omitted for a dairy-free version.)
- 1 cup Heavy Cream (Half-and-half works for a lighter version.)
- 1/2 cup Parmesan Cheese (Replace with Pecorino Romano if desired.)
- 4 ounces Feta Cheese (Goat cheese makes for a similar creamy substitute.)
Other
- 2 tablespoons Lemon Juice (Freshly squeezed is strongly recommended.)
Instructions
- Roast Garlic and Chickpeas: Preheat your oven to 400°F (200°C). Cut the top off a whole garlic bulb, drizzle with olive oil, and wrap tightly in aluminum foil. On a baking sheet, spread out the canned chickpeas seasoned with paprika (if available). Place the wrapped garlic and chickpeas in the oven and roast for 25–35 minutes until the garlic is soft and the chickpeas are crispy.
- Cook Pasta: While roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 9–11 minutes. Reserve about 1 cup of pasta cooking water before draining to help adjust sauce consistency later.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season boneless chicken breasts generously with Cajun seasoning. Add chicken to the skillet and sear for 4–5 minutes on each side until golden brown and fully cooked (internal temperature 165°F/75°C). Remove from skillet, slice, and keep warm.
- Prepare Creamy Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add minced garlic and an additional sprinkle of Cajun seasoning, stirring for about 30 seconds until fragrant. Pour in heavy cream while stirring continuously. Gradually incorporate grated Parmesan cheese until the sauce is smooth and creamy.
- Make Roasted Garlic Feta Whip: In a blender or food processor, combine the roasted garlic cloves (squeezed from their skins), crumbled feta cheese, and freshly squeezed lemon juice. Blend until the mixture becomes fluffy and smooth.
- Toss Pasta with Sauce: Add the drained penne pasta to the creamy sauce in the skillet. Toss well to coat all pasta pieces evenly. If needed, add reserved pasta water to loosen the sauce to desired consistency.
- Assemble and Serve: Plate the creamy Cajun pasta, topping generously with sliced Cajun chicken. Spoon the whipped roasted garlic feta over the top, then sprinkle with crispy roasted chickpeas for texture. Garnish with fresh parsley for color and serve hot.
Notes
- Substitute chicken thighs for breasts to add more juiciness and flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- You can omit butter for a dairy-free version or substitute with oil.
- Swap black beans for chickpeas if preferred.
- Adjust Cajun seasoning amount to control heat level.
- Reserve pasta water to adjust sauce thickness if it becomes too thick.
- Fresh lemon juice ensures a bright flavor balance in the feta whip.
