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.
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.