If you’re a fan of bold Cajun flavors, this creamy dish with zucchini noodles (zoodles) is sure to please. Packed with seasoned chicken, smoked sausage, and vibrant vegetables, it’s a satisfying low-carb alternative to traditional pasta dishes. The creamy Cajun sauce brings it all together, making it a perfect meal for dinner or meal prep leftovers.
Ingredients for Creamy Cajun Chicken with Zoodles
Homemade Cajun Seasoning
- 1 tsp paprika (2.5 g)
- 1/2 tsp salt (2.5 g)
- 1/2 tsp oregano (0.5 g)
- 1/2 tsp thyme (0.5 g)
- 1/2 tsp onion powder (1.2 g)
- 1/2 tsp garlic granules (1.2 g)
- 1/4 tsp black pepper (0.5 g)
- 1/4 tsp cayenne pepper (0.5 g)
- 1/4 tsp red pepper flakes (0.5 g)
Zoodles
- 4 zucchini (about 2 lbs / 900 g)
- 1/2 tsp salt (2.5 g)
Creamy Cajun Sauce
- 1 lb chicken breast, cut into bite-sized pieces (450 g)
- 4 tsp Cajun seasoning (from above or a favorite blend, 10 g)
- 2 tbsp unsalted butter or ghee (30 g)
- 1 lb smoked sausage, sliced into 1/4-inch (0.5 cm) pieces (450 g)
- 2 red bell peppers, chopped into 1/2-inch (1.25 cm) pieces
- 1/2 cup red onion, chopped (75 g)
- 2 tsp minced garlic (10 g)
- 1/2 cup Parmesan cheese, grated (50 g)
- 1/2 cup chicken bone broth (120 mL)
- 1/2 cup heavy cream (120 mL)
Instructions for Making Creamy Cajun Chicken with Zoodles
Step 1: Prepare the Cajun Seasoning
Combine all Cajun seasoning ingredients in a mini blender or spice grinder and blend until it forms a fine powder. This step is optional if you prefer a coarser texture. Alternatively, use a pre-made Cajun seasoning blend.
Step 2: Prep the Zoodles
Preheat the oven to 250°F (120°C).
Use a spiralizer or vegetable slicer to create zucchini noodles (zoodles) from the zucchini. Spread the zoodles on a rimmed baking sheet lined with paper towels. Sprinkle 1/2 tsp salt evenly over the zoodles.
Bake the zoodles for 20 minutes to remove excess moisture.
Step 3: Season the Chicken
Toss the chicken pieces with the prepared Cajun seasoning until evenly coated. Set aside.
Step 4: Cook the Vegetables
In a large cast iron pan, heat the butter over medium-high heat. Add the bell peppers, onions, and garlic, and sauté for 3–4 minutes until softened.
Step 5: Cook the Chicken and Sausage
Add the seasoned chicken to the pan, searing on all sides for about 3 minutes.
Stir in the smoked sausage slices and cook for another 2 minutes.
Step 6: Make the Creamy Sauce
Add the chicken bone broth to the pan. Use a whisk or wooden spoon to scrape up any browned bits from the bottom of the pan, enhancing the flavor.
Mix in the Parmesan cheese and stir until melted. Then, add the heavy cream and simmer the mixture on low heat for 5 minutes until the sauce thickens slightly.
Step 7: Serve
Serve the creamy Cajun chicken and sausage over the prepared zoodles. Enjoy immediately!
Tips for the Perfect Dish
- Zoodle Texture: Baking the zoodles ensures they stay firm and don’t release excess water when combined with the sauce.
- Cajun Spice Level: Adjust the cayenne pepper and red pepper flakes to control the heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve the sauce’s creaminess.
This creamy Cajun chicken with zoodles is a flavorful, low-carb meal that combines bold spices with a rich, velvety sauce. It’s perfect for those looking to enjoy comfort food without the carbs!
