Lighter Cajun Chicken Pasta

This dish is one of my all time favorites. It is so ridiculously delicious, sometimes we eat it every week. 

The original recipe from Comfortably Domestic had a lot of heavy cream, which of course makes a heavenly alfredo sauce, but also achieves my caloric limit for the day in less than one serving. 

My version is on the lighter side without sacrificing too much flavor. It helps that the Cajun seasoning packs a nice punch while the cream sauce keeps it gentle enough for taste buds of all sensitivities to enjoy.


Cajun Chicken Pasta
(recipe adapted from Comfortably Domestic)
Serves two


3 oz pasta (I prefer angel hair or fettuchini)
2 skinless chicken breasts pounded to about 1/2 inch thickness
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 handful of grape tomatoes, cut in half
1 clove of garlic, diced
1/4 cup heavy cream
1 cup whole milk
1 oz goat cheese
1/2 cup shredded Parmesan
Salt and Pepper


Preheat oven to 350 degrees. Spray and 8x8 cooking pan with non-stick spray.

Cook pasta according to package directions, drain, and return to the pot.

Coat the pounded chicken breasts in Cajun seasoning, pressing it on to stick. Heat a large non-stick frying pan over medium heat and pour in the olive oil. Once the pan is hot, place the chicken breasts in the pan. Cook for 3 minutes, flip the chicken, and cook for another three minutes. 

Turn the heat off and transfer the chicken to the prepared pan. Cook in the oven for 10 minutes. Once out of the oven, cut into bite size pieces with a knife and add to the drained pasta.

Meanwhile, return the used frying pan to medium heat and toss in the grape tomatoes. Cook about 2 minutes, stirring occasionally, until the tomatoes are tender. Gently mash with a wooden spoon. 

Add the garlic and stir another minute, being careful not to burn the garlic. One the garlic is fragrant, pour the milk and cream into the pan and season with salt and pepper to taste. 

Simmer over medium heat until the milk has reduced and thickened. Add in the cheese, stirring until it has all melted. Turn off the heat.

Pour the sauce over the pasta and chicken and stir to coat. Serve with a sprinkling of Parmesan.