Quick & Flavorful Creamy Cajun Chicken Pasta
A creamy, spicy Cajun chicken pasta that’s ready in just 30 minutes. Packed with protein, fiber, and flavor, it’s perfect for quick dinners or meal prep. Tender chicken, sautéed peppers, and a rich, cheesy sauce make this dish irresistibly satisfying.
Equipment
- Large pot for pasta (1)
- Large skillet or sauté pan (1)
- Ziploc bag or mixing bowl (1)
- Wooden spoon or spatula (1)
- Measuring cups and spoons
Ingredients
- 8 oz 227 g penne pasta, cooked and drained
- 1 ½ lbs 680 g boneless, skinless chicken breast, cut into 1″ pieces
- 4 tsp Cajun seasoning divided
- ½ tsp salt divided
- ½ tsp black pepper divided
- 3 Tbsp unsalted butter divided
- ½ yellow onion diced
- 2 bell peppers sliced (any color)
- 1 ½ cups 355 ml heavy cream
- ¾ tsp smoked paprika
- ½ tsp dried basil
- ¼ tsp garlic powder
- ⅓ cup fresh Parmesan cheese
Instructions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Once boiling, add 8 ounces of penne pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, carefully drain the pasta and set it aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
- Season the Chicken: While the pasta is cooking, prepare the chicken. Take a large Ziploc bag or mixing bowl and combine 3 teaspoons of Cajun seasoning, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Add the 1 ½ pounds of chicken breast pieces into the bag, seal it tightly, and shake or toss until each piece is evenly coated with the spices. This ensures the chicken will be flavorful and slightly smoky when cooked.
- Cook the Chicken: Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons of butter and allow it to melt completely. Once the butter is shimmering, carefully transfer the seasoned chicken pieces to the pan. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on the outside and fully cooked through (internal temperature should reach 165°F / 74°C). If your pan is not large enough, cook the chicken in batches to avoid overcrowding. Once done, remove the chicken from the pan and set it aside on a plate.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of butter and let it melt. Add the diced yellow onion and sliced bell peppers. Stir frequently, sautéing for about 3-5 minutes, until the onions are translucent and the bell peppers are tender-crisp. This step develops a natural sweetness in the vegetables while keeping their vibrant color.
- Prepare the Creamy Sauce: Reduce the heat slightly to medium-low. Pour in 1 ½ cups of heavy cream, then add ¾ teaspoon smoked paprika, ½ teaspoon dried basil, ¼ teaspoon garlic powder, the remaining 1 teaspoon of Cajun seasoning, and ¼ teaspoon each of salt and black pepper. Stir well to combine, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the skillet, gently stirring to coat them evenly with the sauce. Allow the chicken to warm through for 2-3 minutes so it fully absorbs the creamy, spicy flavors.
- Add Pasta and Cheese: Add the cooked and drained penne pasta directly into the skillet with the sauce and chicken. Sprinkle in ⅓ cup of freshly grated Parmesan cheese. Gently toss everything together until the cheese melts and the pasta is fully coated in the rich, creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it slightly.
- Final Touches and Serving: Taste the pasta and adjust seasoning if needed, adding more salt, pepper, or Cajun seasoning according to your preference. Serve immediately while warm, garnishing with fresh parsley or additional Parmesan cheese if desired. This pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Pasta Choice Flexibility: While penne works beautifully, feel free to substitute with fusilli, rigatoni, or even linguine for a slightly different texture.
- Chicken Options: Boneless, skinless chicken breasts are ideal, but chicken thighs can add extra juiciness and flavor.
- Vegetable Variations: Bell peppers add color and sweetness, but mushrooms, zucchini, or spinach are excellent additions.
- Cream Adjustment: For a lighter version, swap half the heavy cream with whole milk or half-and-half.
- Spice Control: Adjust the Cajun seasoning to your preferred heat level; start with less and add gradually for milder spice.
