Cajun Pasta Fresca
Elevate your weeknight dinners with Cajun Pasta Fresca, a vibrant one-pan dish that perfectly balances bold Cajun spices with a creamy, citrusy finish. Tender penne pasta is tossed in a luscious Parmesan cream sauce, studded with sautéed bell peppers, juicy cherry tomatoes, and wilted spinach for a burst of freshness. Seasoned cubes of golden chicken breast add hearty protein, while a dash of lemon zest and juice brings a zippy brightness that ties it all together. Ready in under 40 minutes, this easy yet flavorful recipe is perfect for busy nights when you crave restaurant-quality meals at home. Garnished with fresh parsley and an extra sprinkle of Parmesan, this pasta pairs beautifully with a crisp green salad or warm garlic bread for the ultimate comforting dinner.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 2 pieces Boneless skinless chicken breasts (cut into bite-sized cubes)
- 1.5 tbsp Cajun seasoning
- 1 piece Red bell pepper (diced)
- 1 piece Yellow bell pepper (diced)
- 1.5 cups Cherry tomatoes (halved)
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 cups Fresh spinach
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped for garnish)
- 1 piece Lemon (for zest and juice)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with 1 tablespoon of Cajun seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium, and add the remaining 1 tablespoon of olive oil. Toss in the diced red and yellow bell peppers, cherry tomatoes, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Pour in the heavy cream and stir in the grated Parmesan cheese. Mix well to create a smooth, creamy sauce. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Reduce the heat to low and add the cooked chicken back into the skillet along with the fresh spinach. Cook for 2-3 minutes, allowing the spinach to wilt.
Season the sauce with the remaining 1/2 tablespoon of Cajun seasoning, salt, and black pepper. Adjust the seasoning to taste.
Toss the cooked penne pasta into the skillet, ensuring it is well-coated with the creamy sauce and vegetables. Mix thoroughly.
Finish with a squeeze of lemon juice and a sprinkle of lemon zest for brightness.
Serve the Cajun Pasta Fresca hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
