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Creamy Cajun Chicken Pasta with Sun-Dried Tomatoes

Creamy Cajun Chicken Pasta Bowl with bold, savory sauce—ready in 30 minutes for a rich, spicy comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: Cajun
Calories: 499
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no or low salt variety)
  • Flour for dredging
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese

Method
 

  1. Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
  2. Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
  3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
  4. Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
  5. Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.

Nutrition

Calories: 499kcalCarbohydrates: 9gProtein: 32gFat: 38gSaturated Fat: 21gCholesterol: 180mgSodium: 466mgFiber: 1gSugar: 3g

Notes

  • There’s quite a bit of Cajun seasoning in this recipe, so I strongly encourage you to use one without salt because the recipe will be way too salty otherwise. I used Tony Chachere’s No Salt Creole Seasoning.
  • I use oil-packed sun-dried tomatoes and drain the oil prior to adding them to the pan.
  • If you have smaller chicken breasts, you can leave them whole, but you may need to cook them a little longer.

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