Cajun chicken creamy pasta (Printer-friendly)

Tender chicken and sautéed peppers tossed in a creamy, garlicky sauce with pasta for a flavorful dish.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (16 oz), sliced into strips
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz 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

# How-To Steps:

01 - Boil pasta in a large pot of salted water until al dente, then drain, reserving ¼ cup of pasta water.
02 - Coat chicken strips evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat, add chicken strips, and cook for 5 to 7 minutes until browned and cooked through. Remove from skillet and set aside.
04 - Melt butter in the same skillet 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, stirring to deglaze and incorporate browned bits. Simmer for 2 to 3 minutes to reduce slightly.
06 - Lower heat to low, stir in Parmesan until melted and sauce is creamy. Season with salt and black pepper to taste.
07 - Add cooked pasta, chicken, and reserved pasta water to the skillet. Toss to coat thoroughly and warm through.
08 - Plate immediately, topped with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but you'll have it on the table in 40 minutes flat.
  • The cream sauce is rich enough to feel indulgent but not so heavy it leaves you exhausted afterward.
  • Cajun chicken pasta is flexible enough for a weeknight dinner but impressive enough to serve when you have people over.
02 -
  • Don't skip the reserved pasta water—those starchy liquid saves you when the sauce gets too thick, giving you creamy perfection instead of a gloppy mess.
  • Melting Parmesan over low heat is non-negotiable; high heat turns it into grainy clumps, and no amount of stirring will fix it.
  • Taste as you go with seasoning because everyone's Cajun spice blend is different, and you can always add more but you can't take it back.
03 -
  • Slice your chicken strips to roughly the same thickness so they cook evenly and finish at the same time.
  • Never add cold cream directly to a hot pan; let it come closer to room temperature or it can break and separate, a mistake I made exactly once.
  • If your sauce ever gets too thick while sitting, a tablespoon or two of cream or pasta water stirred in gently brings it back to life.
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