Cajun Chicken Cream Pasta

The way this recipe came into my life started with a completely failed dinner attempt where I accidentally set off my smoke alarm. My neighbor, bless her heart, came over to make sure I hadn't burned down the building, and ended up teaching me how to properly balance spices with cream. Now whenever I make this Cajun chicken pasta, I can hear her laughing about how we all start somewhere.

Last winter, my friend Sarah was going through a rough patch and I invited her over for dinner. She took one bite of this pasta and actually stopped talking mid-sentence, which is saying something. We ended up sitting at the table for hours picking at the leftovers and talking about everything and nothing.

Ingredients

• 2 large boneless, skinless chicken breasts: I've learned that pounding them to even thickness before seasoning helps them cook more uniformly and stay juicy.
• 2 tablespoons Cajun seasoning: Make your own if you can because the store-bought ones vary wildly in salt content and heat level.
• 1 tablespoon olive oil: Needed for getting that nice golden sear on the chicken without burning the spices.
• 350 g penne or fettuccine: Penne catches the sauce beautifully in those tubes, but fettuccine works if you're craving something longer and silkier.
• Salt: Generously salt your pasta water until it tastes like the sea.
• 2 tablespoons unsalted butter: Use unsalted here since the Cajun seasoning and Parmesan are already bringing salt to the party.
• 1 red bell pepper and 1 yellow bell pepper: The color difference isn't just pretty, they each bring slightly different sweetness levels to the sauce.
• 3 cloves garlic: Freshly minced is non-negotiable because jarred garlic has an odd flavor that doesn't belong here.
• 1 teaspoon Cajun seasoning: This extra hit in the sauce ties everything together with the chicken.
• 240 ml heavy cream: Don't be tempted to use milk, you need that fat content to carry all those bold spices.
• 60 ml chicken broth: Just enough to keep the sauce from becoming too heavy and add another layer of flavor.
• 60 g freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent it from melting smoothly into cream sauces.
• Salt and black pepper: Adjust at the very end because the seasoning adds salt gradually as you build the dish.
• 2 tablespoons chopped fresh parsley: This isn't just for looks, the bright flavor cuts through all that richness.
• Extra grated Parmesan: Always offer more at the table because some people love that extra salty finish.

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil while you prep everything else. Cook the pasta until al dente, then drain but save that cup of pasta water like your life depends on it.

Season and sear the chicken:

Pat the chicken completely dry with paper towels, then press the Cajun seasoning into both sides. Heat your olive oil in a large skillet over medium-high heat and cook for about 5 minutes per side until you've got gorgeous golden-brown spots.

Give the chicken a moment to rest:

Move the chicken to a plate and let it sit for 5 minutes before slicing. This keeps all those juices inside where they belong instead of running all over your cutting board.

Build your flavor base:

Melt butter in the same skillet and toss in those sliced peppers. Let them soften for a few minutes, then add your garlic and extra Cajun seasoning and cook until your whole kitchen smells amazing.

Create the creamy sauce:

Pour in the heavy cream and chicken broth, bringing everything to a gentle bubble. Let it cook for a couple minutes until it starts coating the back of a spoon.

Add the Parmesan:

Stir in the grated cheese and watch it melt into the sauce. Season with salt and pepper, remembering you can always add more but you can't take it back.

Bring it all together:

Toss your cooked pasta and sliced chicken into the skillet, folding everything gently until every piece is coated in that gorgeous sauce. Thin with your reserved pasta water if needed.

Pin it

This has become my go-to comfort dish. Whenever someone tells me they've had a rough week, I know exactly what I'm making. Something about the combination of spicy, creamy, and carb-heavy just seems to fix whatever needs fixing.

Making It Your Own

I've started playing with this recipe over time, and adding a splash of white wine to the sauce before the cream creates this subtle depth. Sometimes I'll throw in some spinach at the very end just to wilt it into the noodles. The recipe is forgiving like that once you understand the basic technique.

Pairing Ideas

Something crisp and acidic cuts through all that creaminess beautifully. I've served this with everything from a simple green salad with vinaigrette to roasted broccoli. A chilled glass of Sauvignon Blanc or even iced tea with lemon balances the heat perfectly.

Storage and Reheating

This pasta actually improves overnight as all those flavors mingle and develop. Store it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream or broth to loosen the sauce back up.

• Never reheat pasta on high heat or the cream will separate.
• The microwave works fine but stir halfway through to distribute heat evenly.
• If the sauce looks broken, whisk in a tiny bit of cold cream to bring it back together.

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There's something deeply satisfying about a recipe that feels indulgent but comes together in under an hour. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What pasta works best?

Penne or fettuccine hold the creamy sauce well and provide a nice texture contrast with the chicken and peppers.

→ Can I adjust the spice level?

Yes, add cayenne or sliced jalapeños for extra heat or reduce Cajun seasoning for milder flavor.

→ How to ensure chicken stays juicy?

Cook chicken over medium-high heat until golden, then let it rest before slicing to retain juices.

→ Can I substitute the chicken?

Shrimp or turkey make excellent alternatives for a different protein option.

→ How to make sauce thinner if needed?

Use reserved pasta water gradually to thin out the sauce without losing its creamy texture.