Bold creamy Cajun chicken pasta (Printable)

A creamy pasta with tender Cajun chicken, vibrant peppers, and a rich garlic cream sauce.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, approximately 1 lb, sliced into strips
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 ounces penne or fettuccine pasta

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup freshly grated Parmesan cheese
13 - Salt and black pepper, to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ¼ cup of pasta water, then set pasta aside.
02 - Toss chicken strips with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until browned and cooked through. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add bell peppers, red onion, and garlic. Sauté for 4 to 5 minutes until softened.
05 - Pour in heavy cream and chicken broth. Stir well, scraping browned bits from the pan. Simmer for 2 to 3 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese until melted and sauce is creamy. Season with salt and black pepper to taste.
07 - Return pasta and chicken to the skillet. Add reserved pasta water and toss everything to coat evenly and heat through.
08 - Serve immediately, garnished with fresh parsley and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means weeknight dinner stress actually disappears.
  • That creamy sauce clings to every piece of pasta in a way that feels indulgent but still somehow light enough to eat without guilt.
  • The Cajun spice on the chicken gives you this subtle heat that builds as you eat, keeping things interesting bite after bite.
02 -
  • Save that pasta water before you drain—the starch in it is what helps the sauce cling to the noodles instead of sliding off into a puddle at the bottom of the bowl.
  • Add the Parmesan on low heat because high heat will make it break and separate, which turns your silky sauce into something grainy and sad.
03 -
  • Pat your chicken dry before seasoning it, because moisture prevents browning and you want that golden crust that adds real depth of flavor.
  • Don't skip the step of reducing your cream mixture slightly before adding the cheese—it prevents a broken, separated sauce that looks sad on the plate.
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