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Creamy Cajun Chicken Pasta

A bowl of comfort, this creamy Cajun chicken pasta features juicy chicken, a rich Alfredo sauce enhanced with whipped roasted garlic feta, and crispy chickpeas for an irresistible crunch.
Course Dinner, Main Course
Cuisine American, Comfort Food
Keyword Cajun Cuisine, Chicken Alfredo, Comfort Food, Creamy Cajun Chicken Pasta, Pasta Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 650kcal

Ingredients

Pasta Ingredients

  • 12 oz Short pasta (penne, fusilli, or cavatappi) Cook al dente.
  • 2 tbsp Olive oil Extra virgin preferred.
  • 1 cup Chicken or veggie broth Adds flavor to the sauce.
  • 1 tbsp Unsalted butter For richness in the sauce.
  • 1 head Whole garlic head Roast for sweetness.
  • 200 g Feta cheese Preferably block feta.
  • 1/2 cup Heavy cream Used in sauce and whipped feta.
  • 1/2 cup Freshly grated parmesan Avoid pre-shredded for smoother melting.
  • 1 can Chickpeas Rinsed, drained, and dried well.

Seasoning Ingredients

  • 1 tbsp Cajun seasoning Use your preferred blend.
  • 1/2 tsp Smoked paprika Additional flavor for chickpeas.
  • 1/2 tsp Garlic powder For seasoning chickpeas.
  • to taste Salt and black pepper Adjust based on your preference.

Garnish

  • to taste Fresh parsley or chives For garnish.

Instructions

Preparation

  • Preheat the oven to 200°C (400°F). Wrap the whole head of garlic in foil with olive oil and place it on a baking tray.
  • On the same tray, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast the garlic for 30-40 minutes until golden and soft, and the chickpeas for 25-35 minutes until crispy.
  • Bring a pot of salted water to a boil and cook your short pasta until al dente. Reserve about ½ cup of the cooking water before draining.
  • Toss chicken pieces with salt, pepper, and Cajun seasoning. In a large skillet over medium-high heat, heat olive oil and brown the chicken until fully cooked and caramelized. Set aside.

Making the Sauce

  • Squeeze roasted garlic cloves into a blender with feta and a splash of heavy cream. Blend until smooth.
  • In the skillet, melt butter. Add remaining roasted garlic, heavy cream, and broth. Allow to simmer, then whisk in parmesan until melted. Stir in whipped feta.
  • Add drained pasta into the sauce, tossing to coat. Splash in reserved pasta water until everything is silky. Fold in Cajun chicken.

Serving

  • Serve the pasta in bowls, topping with crispy chickpeas and a sprinkle of fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. If pasta thickens, add a splash of broth before reheating. For crispy chickpeas, briefly heat in the oven or air fryer.
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