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birds-eye view of creamy cajun chicken pasta in a cast iron skillet with parmesan cheese and fresh basil

Creamy Cajun Chicen Pasta

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American

Ingredients
  

Cajun Pasta

  • 10 oz fettuccine or linguine
  • 4 oz chicken broth
  • 1 cup heavy whipping cream
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach
  • 1/2 cup parmesan cheese, grated
  • 1/3 cup almond milk (or regular milk)
  • 3 Tbsp garlic
  • 1 Tbsp butter
  • 1 Tbsp cajun seasoning
  • 1 Tbsp salt

Garnish

  • parmesan
  • basil
  • parsley
  • thyme

Chicken

  • 5 cups cornflakes
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 2 eggs, beaten
  • 2 Tbsp hot sauce
  • 1 Tbsp honey
  • 3 chicken breasts
  • 3/4 cup flour
  • sea salt
  • fresh thyme or parsley for serving

Instructions
 

Chicken

  • Preheat oven to 425°F.
  • Line a baking sheet with parchment paper. Set aside.
  • In a food processor, or ziploc bag with rolling pin, add cornflakes, garlic salt, paprika, garlic powder, onion powder, and pepper. Pulse until fine crumbs.
  • In three separate shallow plates or bowls, add cornflake mixture to one, egg mixture to one, and flour to one.
  • Slice the chicken in half lengthwise into two thinner pieces.
  • Dredge the chicken in the flour mixture, transfer to dip in the egg mixture, then coat generously in cornflake mixture. Place on prepared baking sheet.
  • Spray the chicken with nonstick cooking spray.
  • Bake for 20-25 minutes, or until crispy.

Cajun Pasta

  • While the chicken is cooking, prepare the pasta. In a large pot, bring water to a boil. Add 1 Tbsp salt.
  • Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and set aside, then drain, cover, and keep warm.
  • In the same skillet, saute the butter and garlic for 60 seconds over medium heat. Add the tomatoes and saute another 3 minutes.
  • Add the chicken broth, heavy whipping cream, parmesan cheese, milk, and cajun seasoning to the skillet and bring to a simmer for 5 minutes.
  • Add spinach and stir to combine until wilted.
  • Remove chicken from oven and either slice or leave whole for serving.
  • Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan, basil, thyme, and/or parsley.
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