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Creamy Cajun Pasta with Chicken and Broccoli


1 tsp salt

1/2 tsp black pepper

1/2 tsp oregano

1-2 tsp of cajun seasoning for chicken and 2 tsp for pasta

1/4 cup of onion

1/2 pound Parpadelle Pasta

4 pieces of boneless chicken breast

2 cloves garlic, minced

2 plum tomatoes, chopped

1/2 cup heavy cream

12 oz of broccoli, cooked and chopped

1/2 cup triple cheedar or parmesan

2 tbs of olive oil for pasta 1 tsp for chicken


Bring a large pot of salted water to a boil. Cook the parpadelle according to package directions; drain.

Season the chicken with olive oil, salt, pepper, oregano, and cajun. Place chicken on a grill pan cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. (if using grill pan)

Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Cut into slices, set aside.

Meanwhile, put olive oil in a large skillet, add onion then cook over medium-high heat, until translucent. Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add tomatoes, and cream bring to a simmer, then add cheese.

Lastly add pasta, broccoli, chicken, and toss with tongs until well coated; season to taste with cajun, salt and pepper.