Creamy Cajun Chicken Pasta

Creamy, smoky, and full of bold flavor, this Cajun chicken pasta combines tender chicken, roasted poblano, red bell pepper, and gluten-free pasta in a rich Parmesan sauce. Blended Cajun Dust provides all the seasoning the dish needs—without a long list of separate spices.

Serves: Approximately 4
Prep time: 20 minutes
Cook time: 30 minutes
Skill level: Easy
Diet: Gluten-free

For the chicken

  • 1½ pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons Blended Texas Cajun Dust

For the pasta and vegetables

  • 12 ounces gluten-free penne
  • 1 small red bell pepper, thinly sliced
  • 1 small poblano pepper
  • ½ medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons extra virgin olive oil (EVOO)

For the creamy Cajun sauce

  • 1 tablespoon plus 1 teaspoon unsalted grass-fed butter
  • 1 cup heavy cream
  • ½ cup chicken stock
  • ½ cup freshly grated Parmesan
  • 2–3 teaspoons Blended Texas Cajun Dust
  • Kosher salt and black pepper, only if needed

Instructions

  1. Roast the poblano: Place the poblano under a hot broiler or directly over a gas flame, turning occasionally, until the skin is blistered and charred. Place it in a covered bowl for 10 minutes. Peel away the loose skin, remove the stem and seeds, and thinly slice.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the gluten-free penne just shy of al dente. Reserve about ½ cup of the pasta water, then drain.
  3. Season the chicken: Toss the chicken with 1 tablespoon EVOO and 2 tablespoons Blended Cajun Dust until evenly coated.
  4. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Transfer it to a plate and set aside.
  5. Cook the vegetables: Add 2 teaspoons EVOO to the same skillet. Add the red bell pepper and onion, and sauté until softened but still slightly firm. Add the roasted poblano and garlic, and cook for about 1 minute.
  6. Begin the sauce: Reduce the heat to medium-low. Add the butter and chicken stock, scraping up the flavorful browned bits from the bottom of the skillet.
  7. Make it creamy: Stir in the heavy cream and 2 teaspoons Cajun Dust. Bring the sauce to a gentle simmer and cook for 3–5 minutes, until it begins to thicken.
  8. Add the Parmesan: Stir in the Parmesan until completely melted and the sauce is smooth. Taste and add the remaining teaspoon of Cajun Dust if you want a bolder flavor. Add salt or black pepper only if needed.
  9. Bring everything together: Return the chicken to the skillet and add the cooked pasta. Toss until everything is evenly coated. Add reserved pasta water a little at a time if the sauce needs loosening.
  10. Serve: Divide among four bowls and finish with a little freshly grated Parmesan, if desired.

From the Blended Kitchen

Gluten-free pasta softens quickly, so cook it slightly firmer than usual. It will finish cooking when it is tossed with the warm sauce.

The sauce will thicken as it rests. A splash of reserved pasta water will bring it back to a smooth, creamy consistency.

Store leftovers in a covered container in the refrigerator for up to three days. Reheat gently, adding a splash of chicken stock or cream if needed.

Perfect Blended Pairing

Serve with a spoonful of Creamy Avocado Salsa for a cool, tangy contrast to the smoky Cajun heat. Blended Cajun Dust carries the seasoning—no long spice list required.

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