First things first—get your pasta cooking. Bring a large pot of salted water to a boil, then add in your pasta. I like to cook it just a tad al dente because it’ll soak up more of that delicious sauce later. Follow the cooking instructions on the package, but keep in mind you’ll want it to have a little bite to it. Drain it, but don’t toss out the pasta water just yet! A little of it might come in handy later when we’re mixing everything together.

While your pasta is cooking, it’s time to turn your attention to the chicken. I prefer cutting the chicken breasts into smaller pieces to make them cook quicker and more evenly, but you can also cook them whole and slice them later if you prefer.

Heat up a tablespoon of olive oil in a large skillet over medium heat. Season both sides of the chicken with Cajun seasoning, salt, and pepper. When the oil is hot, add the chicken and let it cook for about 5-7 minutes on each side, or until it’s golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Once it’s done, remove the chicken from the skillet and set it aside to rest.

Now comes the fun part! In the same skillet (don’t clean it, you want all those tasty bits left behind), add the minced garlic. Sauté it for about 1 minute until it becomes fragrant, but don’t let it burn—garlic can get bitter if you overcook it.

Next, pour in the chicken broth and bring it to a simmer. Let it cook for 2-3 minutes, scraping the bottom of the pan to loosen any delicious browned bits from the chicken. This is where all the flavor lives, so make sure to get it all!

Now, pour in the heavy cream and stir it around until it all combines into a smooth, creamy sauce. You’ll notice the sauce starts to thicken up—this is exactly what we want. Let it simmer for another 3-5 minutes so it thickens to the perfect consistency.

Once the sauce is just right, add the cooked chicken back into the skillet. At this point, you’ll want to slice the chicken into bite-sized pieces if you haven’t already. Add your cooked pasta to the skillet, tossing everything together so the pasta is fully coated with the creamy sauce. If the sauce feels too thick, don’t panic! Just add a little bit of the reserved pasta water to loosen it up. A couple of tablespoons should do the trick.

Taste your dish and adjust the seasoning. If you like it spicier, add a little more Cajun seasoning. Don’t forget to add salt and pepper to taste—it makes a difference!

Once everything is mixed and delicious, it’s time to finish it off. Sprinkle a generous amount of grated Parmesan cheese over the top and stir until it melts into the sauce. This will make the sauce extra creamy and cheesy—just the way we like it!

Garnish with fresh parsley to add a bit of color and freshness. And there you have it—your creamy Cajun chicken pasta is ready to be served!