Creamy Cajun penne with blackened chicken

    40 min

    Me and my whole family fell in love with this recipe after the first bite. And it's oh so easy and quick to make! I've tweaked the original recipe slightly and added blackened chicken to it, after being inspired by one of the dishes at TGI Fridays. Hope you enjoy it as much as I do.

    22 people made this

    Serves: 4 

    • 400g penne pasta
    • 3 to 4 chicken breast fillets, cut into 4cm strips
    • 5 tablespoons Cajun seasoning
    • 1 to 2 tablespoons olive oil
    • 50g butter
    • 2 red peppers, sliced
    • 8 mushrooms, sliced thinly
    • 300ml double cream
    • 1/2 teaspoon dried basil
    • 1 teaspoon salt, or to taste
    • 1 teaspoon garlic powder
    • black pepper to taste
    • 40g finely grated Parmesan cheese

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large saucepan of salted water to the boil. Add the pasta and cook as per instructions till al dente. Drain the pasta and keep to the side.
    2. In a medium bowl, combine the chicken strips and 3 tablespoons of the Cajun seasoning and put to one side.
    3. Add 1 tablespoon of the olive oil and half of the butter to a large deep non stick frying pan and melt the butter on a medium heat. Add the peppers and mushrooms to the pan and sauté for 3 minutes; then reduce the heat.
    4. Add the cream, basil, salt, ground black pepper, garlic powder and remaining Cajun seasoning and simmer gently. Add the cooked pasta and the Parmesan cheese and stir. Heat very gently on a low flame and stir occasionally.
    5. Whilst the pasta is being reheated in the sauce, heat a griddle pan and melt the remaining butter over a medium to high heat. Add as much chicken pieces (coated with the Cajun seasoning) onto the griddle as you can and cook for 8 to 12 minutes until all sides of the chicken are blackened.
    6. When all the chicken is cooked, add the chicken on top of the pasta. Serve immediately with garlic bread and more Parmesan sprinkled on top.


    Whilst 'blackening' the chicken, I'd advise you to turn on your extractor fan, open a window, etc. As your kitchen may turn into a smokehouse for a brief amount of time. Also, if you like your spice, don't hold back on the Cajun seasoning in the sauce. Don't be afraid to add more than I did.

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    Reviews in English (1)


    Such a lovely and easy recipe. Very very tasty. And the blackened chicken is packed full of flavour  -  23 Jun 2016