Cajun Pasta Recipe (with Video)

For the pasta
1. For the pasta it was your standard 1 egg per 100 grams of flour along with a pinch of salt. I made 3 servings so I used 300 grams of flour and 3 eggs.
2. You can totally use dried pasta, I won’t judge.
3. To cook the pasta bring a pot of water to a rapid boil, salt like the ocean, and add your fresh pasta for around 60-90 seconds.
4. For dried, follow the package directions.
For my Cajun seasoning
1. For my Cajun seasoning I use 1tbs each of the following: dried oregano, smoked paprika, cayenne, garlic powder, onion powder, fresh black pepper, and white pepper.
2. On the cayenne you can of course go more or less depending on the heat level you want.
3. This blend will make more than you need for this recipe so you will have some extra to save.
4. Also, I don’t add salt to mine as I prefer to salt what I’m cooking independently.
Chicken
1. Take a boneless, skinless chicken breast, pound out until even, and season with salt and your spice mixture.
2. In a pan on med-high heat add some neutral oil and then your chicken.
3. Cook for around 2-2.5 minutes to get a little crust, flip, and place in a 400°F oven until it reaches 160°F.
4. Once removed from the oven it will carryover cook to a safe 165°F while it’s resting.
The Sauce
1. You can use the same pan for this while your chicken is resting.
2. Add 1.5 cups heavy cream over low heat.
3. Once you start to see bubbles add half a cup of fresh grated Parmigiano-reggiano, as much or as little of your spice mixture as you want(I used 2tbs), and additional salt as needed.
4. Right before adding the pasta add some finely chopped FRESH Parsley.
To finish
1. Add your pasta straight from the boiling water to the pan.
2. It’s okay if they still have pasta water on them, we want that!
3. Add another splash of your pasta water and 2tbs of butter cut into small pieces.
4. Mix until your noodles are coated and finish with a squeeze of lemon.