Cajun Chicken Cream Pasta (Printable)
Penne tossed with spicy chicken, bell peppers, and rich Parmesan cream sauce for a flavorful meal.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz penne or fettuccine
05 - Salt, for pasta water
→ For the Sauce
06 - 2 tablespoons unsalted butter
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 teaspoon Cajun seasoning
11 - 1 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup freshly grated Parmesan cheese
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add bell peppers and sauté for 3–4 minutes until just tender. Add garlic and Cajun seasoning, stirring for 30 seconds until fragrant.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
06 - Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, thin with reserved pasta water as needed.
07 - Add cooked pasta and sliced chicken to the skillet. Toss well to coat everything in the sauce and heat through.
08 - Divide among plates, garnish with parsley and extra Parmesan if desired.
# Expert Suggestions:
01 -
- The Cajun spice crust on the chicken creates this incredible texture that makes every bite feel like a restaurant meal.
- Something magical happens when the peppers sauté in that butter and the cream sauce takes on their sweetness.
- This is one of those rare dishes that tastes even better the next day, making it perfect for busy weeknights.
02 -
- The first time I made this, I added the cream while the pan was still too hot and it separated into an oily mess.
- Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment.
- Heavy cream sounds excessive, but any lower fat product will break when combined with the acidic tomatoes in bell peppers.
03 -
- Pound your chicken to even thickness before seasoning so it cooks uniformly throughout.
- Have all your ingredients measured and ready before you start cooking because this comes together fast.