Creamy Cajun Chicken Pasta
A quick, creamy Cajun chicken pasta that combines tender chicken, colorful bell peppers, and rich cream sauce tossed with pasta. High in protein, fiber-rich, and packed with flavor, it’s perfect for weeknight dinners.
Equipment
- 1 large pot (for pasta)
- 1 Large skillet or frying pan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 Wooden spoon or spatula
- 1 Large Ziploc Bag
Ingredients
- 8 oz 227 g penne pasta, cooked and drained
- 1 ½ lbs 680 g boneless, skinless chicken breast, cut into 1-inch pieces
- 4 tsp Cajun seasoning divided
- ½ tsp salt divided
- ½ tsp black pepper divided
- 3 Tbsp salted butter divided
- ½ yellow onion diced
- 2 bell peppers any color, sliced
- 1 ½ cups 355 ml heavy cream
- ¾ tsp smoked paprika
- ½ tsp dried basil
- ¼ tsp garlic powder
- ⅓ cup fresh parmesan cheese
- Fresh parsley optional, for garnish
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it reaches al dente texture—tender but still slightly firm to the bite. Stir occasionally to prevent sticking. Once cooked, drain the pasta thoroughly in a colander and set it aside. Drizzling a tiny bit of olive oil over the pasta can prevent clumping.
- Season the Chicken: Take the boneless, skinless chicken breasts and cut them into approximately 1-inch bite-sized pieces. In a large Ziploc bag or mixing bowl, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken pieces and close the bag securely. Shake or toss until every piece is evenly coated with the seasoning mixture. This ensures the chicken is flavorful and infused with Cajun spice from the start.
- Brown the Chicken: Place a large skillet or frying pan over medium heat and melt 2 tablespoons of butter until foamy. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4–5 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) for safety. Remove the chicken from the pan and transfer it to a plate, leaving any flavorful juices in the skillet.
- Sauté the Vegetables: To the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the diced yellow onion and sliced bell peppers. Stir frequently and sauté over medium heat for 3–5 minutes, or until the vegetables begin to soften and release their natural sweetness. This step develops flavor and forms the base of your creamy sauce.
- Create the Cream Sauce: Pour 1 ½ cups of heavy cream into the skillet with the sautéed vegetables. Sprinkle in the remaining 1 teaspoon of Cajun seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, smoked paprika, dried basil, and garlic powder. Stir constantly to blend the spices evenly into the cream. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and develops a rich, velvety texture.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, gently stirring them into the sauce to ensure every piece is coated with the creamy Cajun mixture. Allow the chicken to warm through for 2–3 minutes, letting the flavors meld together. Taste and adjust seasoning if necessary, adding a pinch more salt, pepper, or Cajun spice according to your preference.
- Add Pasta and Cheese: Add the drained penne pasta directly to the skillet, folding it carefully into the sauce. Sprinkle in ⅓ cup of freshly grated parmesan cheese and continue to stir until the cheese melts completely, creating a luscious, creamy coating around every piece of pasta. Make sure the sauce clings evenly to the pasta, chicken, and vegetables for maximum flavor in every bite.
- Garnish and Serve: Transfer the creamy Cajun chicken pasta to serving plates or a large serving bowl. For a fresh and colorful finish, sprinkle with chopped fresh parsley if desired. Serve immediately while hot and creamy. This dish pairs beautifully with a light green salad or garlic bread for a complete meal.
- Optional Tips for Reheating: If storing leftovers, place the pasta in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Avoid microwaving on high to prevent the sauce from separating.
Notes
- Swap chicken with shrimp, turkey, or plant-based protein for variety.
- Bell peppers add fiber and color, but zucchini, mushrooms, or spinach work well too.
- Use freshly grated parmesan for a richer, creamier sauce.
- Choose a quality Cajun seasoning to enhance flavor depth.
- Cook pasta al dente to prevent it from becoming mushy when combined with the sauce.
- Browning chicken in batches ensures even cooking and better flavor.
- Adjust spice level by modifying Cajun seasoning or adding a pinch of smoked paprika or cayenne.
