Creamy Cajun Chicken Pasta (Printable)

Tender chicken with pasta in a rich, spicy cream sauce featuring bell peppers and Parmesan. Ready in 40 minutes for a satisfying dinner.

# 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

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Combine chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper in a bowl. Toss until evenly coated on all sides.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add seasoned chicken and cook 5–6 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and reserve.
04 - In the same skillet, add remaining olive oil and butter. Sauté bell peppers and red onion for 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
05 - Pour chicken broth into skillet, scraping up browned bits from bottom. Reduce heat to medium. Stir in heavy cream and Parmesan cheese, whisking constantly until smooth and cheese is melted.
06 - Return cooked chicken to skillet. Simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning if necessary.
07 - Add cooked pasta to sauce, tossing until well coated and heated through, about 1–2 minutes.
08 - Plate immediately, sprinkling generously with chopped fresh parsley.

# Expert Advice:

01 -
  • The spice level hits different when you make your own Cajun blend, plus you control the heat
  • That moment when the cream and Parmesan melt together into sauce is pure kitchen magic
02 -
  • Dont crowd your chicken in the pan or it will steam instead of sear, leaving you with gray strips instead of golden ones
  • Let the sauce simmer gently after adding the cream because high heat can make it separate and turn grainy
03 -
  • Grate your Parmesan from a wedge because pre grated cheese often has anti caking agents that make sauce grainy
  • Don't skip deglazing the pan with broth because those browned bits are where all the depth of flavor lives

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