Creamy Cajun Chicken Pasta (Printable Version)
Tender chicken, bell peppers, and penne in a rich Cajun cream sauce with Parmesan. Ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
→ Spices & Seasonings
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon salt
05 - ½ teaspoon black pepper
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 3 cloves garlic, minced
→ Pasta
10 - 10 oz penne or fettuccine
→ Sauce
11 - 2 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - ½ cup freshly grated Parmesan cheese
15 - ¼ cup chicken broth
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# Method:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Toss chicken strips with Cajun seasoning, paprika, salt, and pepper in a bowl until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, turning until browned and cooked through. Remove chicken and set aside.
04 - In the same skillet, add remaining olive oil and butter. Sauté the bell peppers and red onion for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth and scrape up any browned bits. Reduce heat to medium. Stir in heavy cream and Parmesan cheese, whisking until smooth.
06 - Return the cooked chicken to the skillet. Simmer for 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning if needed.
07 - Add cooked pasta to the sauce and toss until well coated and heated through.
08 - Serve immediately, garnished with chopped parsley.
# Chef's Tips:
01 -
- The sauce comes together faster than you can set the table, yet tastes like it simmered all afternoon
- That Cajun cream coating clings to every curve of pasta, so no bite is bland
- It transforms simple pantry staples into something that feels like a restaurant treat
02 -
- The sauce thickens quickly off heat, so do not overcook it or it will turn into a solid coating
- Reserve some pasta water before draining, you might need it to loosen the sauce if it gets too thick
- Your chicken will keep cooking in the sauce, so pull it from the pan just before it hits 165 degrees
03 -
- Room temperature cream incorporates faster and reduces the risk of separating in the sauce
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that make sauce grainy