Cajun Chicken and Corn Cream Cheese Pasta

• 8 oz pasta (like penne or fusilli)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen corn
• 1/2 cup cream cheese, softened
• 1 cup milk
• 2 tbsp Cajun seasoning
• 2 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Season chicken with 1 tbsp Cajun seasoning, salt, and pepper. Cook in a large skillet over medium heat until golden, about 6-7 minutes.
3. 3 Remove chicken and set aside. In the same skillet, melt butter and sauté onion and garlic until translucent.
4. 4 Add remaining Cajun seasoning to the skillet, stirring for 1 minute.
5. 5 Stir in milk and cream cheese, cooking until smooth and bubbly.
6. 6 Add cooked chicken, corn, and pasta to the sauce; mix well.
7. 7 Simmer for 3-4 minutes until heated through.
8. 8 Stir in cheddar cheese if using, and season with salt and pepper to taste.
9. 9 Garnish with parsley before serving.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sautéed bell peppers or mushrooms for extra veggies.
• Use shrimp instead of chicken for a seafood twist.

Substitutions

• Substitute milk with chicken broth for a lighter sauce.
• Use vegan cream cheese and pasta for a vegan version.

Pairings

• A glass of Chardonnay complements the creamy sauce.
• Serve with cornbread for a Southern flair.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the cream sauce.
• Use rotisserie chicken for an even quicker meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding milk as needed.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp green salad.

FAQ