A creamy and flavorful pasta dish with a Cajun twist, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until softened, about 2 minutes.
Stir occasionally to prevent the onion from burning.
Add the minced garlic to the pan and sauté for an additional minute until fragrant.
Be careful not to overcook the garlic as it can become bitter.
Stir in the chicken bouillon and white wine, scraping the bottom of the pan to deglaze. Let the mixture reduce by half, about 3 minutes.
Deglazing adds depth to the sauce by incorporating the browned bits from the pan.
Mix in the Cajun seasoning, paprika, salt, pepper, and tomato paste. Stir well to combine.
Adjust the seasoning to your taste preference.
Pour in the heavy cream and reduce the heat to low. Let the sauce simmer until it thickens, about 5 minutes.
Stir occasionally to prevent the cream from curdling.
Add the cooked pasta to the sauce and toss to coat evenly.
Ensure the pasta is well-drained to avoid watering down the sauce.
Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
Serve immediately for the best flavor and texture.
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