Description
This Creamy Cajun Chicken Pasta is a restaurant-quality dish that comes together in just 30 minutes. Tender chicken breast seasoned with bold Cajun spices, colorful bell peppers, and al dente pasta are all tossed in a rich, creamy sauce that’s absolutely irresistible. Perfect for busy weeknights or impressive enough to serve to guests!
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (divided)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Pasta and Sauce:
- 12 oz penne pasta (about 3 cups dry)
- 2 tablespoons butter
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for serving)
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (divided)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Pasta and Sauce:
- 12 oz penne pasta (about 3 cups dry)
- 2 tablespoons butter
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente (usually 10-12 minutes). Drain and set aside, reserving ½ cup of pasta water.
- Season the chicken: While water is heating, cut chicken into bite-sized pieces and place in a bowl. Toss with 1 tablespoon of Cajun seasoning, salt, and pepper until evenly coated.
- Cook the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add seasoned chicken in a single layer. Cook for 5-7 minutes, flipping halfway through, until chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from skillet and set aside on a plate.
- Sauté the vegetables: In the same skillet, add 2 tablespoons butter. Once melted, add sliced bell peppers and cook for 3-4 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Build the sauce: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds tons of flavor). Let it simmer for 2 minutes to reduce slightly.
- Add cream and seasonings: Reduce heat to medium-low. Pour in heavy cream, then stir in remaining 1 tablespoon Cajun seasoning and paprika. Stir well and let the sauce simmer gently for 3-4 minutes until it begins to thicken.
- Add cheese: Sprinkle in Parmesan cheese and stir continuously until melted and fully incorporated into the sauce. The sauce should coat the back of a spoon.
- Combine everything: Return the cooked chicken to the skillet along with any juices from the plate. Add drained pasta and toss everything together until pasta and chicken are well coated with the creamy sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Season and serve: Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning if needed. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- Spice Level: Cajun seasoning varies by brand. Start with less if you’re heat-sensitive and add more to taste. You can always add more spice, but you can’t take it away!
- Chicken Options: Rotisserie chicken works great for an even faster version. Just shred it and add it in step 8.
- Pasta Water Trick: Don’t throw away all that pasta water! The starchy water helps thin the sauce perfectly and helps it cling to the pasta.
- Cream Alternatives: For a lighter version, use half-and-half, though the sauce will be thinner. Coconut cream works for dairy-free.
- Make it Gluten-Free: Simply use your favorite gluten-free pasta. The sauce is naturally gluten-free.
- Vegetable Additions: Feel free to add mushrooms, sun-dried tomatoes, or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/American Fusion
Nutrition
- Serving Size: 1/6 of recipe (approximately 2 cups)
- Calories: 580
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg