Cajun Chicken Cream Pasta (Printable Version)
Juicy Cajun chicken and peppers in a luscious Parmesan cream sauce paired with tender pasta.
# What You 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)
# Directions:
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 Tips:
01 -
- The spice blend creates this incredible crust on the chicken that locks in all the juices
- That creamy sauce with the sweet peppers balances the heat perfectly
- It comes together in under an hour but tastes like something from a restaurant
02 -
- The pan must be properly hot before adding chicken or you will not get that spicy crust we are after
- Heavy cream can separate if you boil it too aggressively, keep it at a gentle simmer only
- That reserved pasta water is your secret weapon if the sauce gets too thick
03 -
- Slice your peppers while the water is coming to a boil to maximize your efficiency
- Warm your plates in the oven for 5 minutes before serving to keep everything hot longer