Cajun-spiced chicken, pasta, and vibrant veggies tossed in creamy dressing for a zesty, refreshing dish.
# Ingredients:
→ Poultry Component
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta Base
04 - 9 ounces penne or rotini pasta
→ Vegetable Medley
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 small red onion, finely chopped
08 - 3.5 ounces cherry tomatoes, halved
09 - 1.7 ounces sweetcorn (canned or thawed frozen)
10 - 2 green onions, sliced
→ Creamy Dressing
11 - 1/2 cup mayonnaise
12 - 1/2 cup Greek yogurt or sour cream
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1 teaspoon Cajun seasoning
17 - Salt and black pepper, to taste
→ Optional Garnish
18 - Fresh parsley, chopped
# Instructions:
01 - Cook the pasta in generously salted boiling water following package directions until al dente. Drain thoroughly, rinse with cold water, and set aside.
02 - While the pasta is cooking, rub the chicken breasts evenly with Cajun seasoning and olive oil.
03 - Heat a ridged grill pan or heavy-bottomed skillet over medium-high heat. Sear the seasoned chicken breasts for 5–6 minutes per side, ensuring they are cooked through with clear juices. Allow the poultry to rest for 5 minutes before slicing into strips or cubes.
04 - In a large mixing bowl, combine the prepared pasta, diced bell peppers, finely chopped red onion, halved cherry tomatoes, sweetcorn, and sliced green onions.
05 - In a separate bowl, vigorously whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, honey, Cajun seasoning, salt, and black pepper until emulsified. Adjust seasoning as needed.
06 - Add the sliced chicken and the prepared dressing to the bowl containing the pasta and vegetables. Gently toss to ensure all components are evenly coated.
07 - Garnish with chopped fresh parsley, if using. This dish is best served chilled or at room temperature.
