Creamy Cajun Chicken Pasta (Easy 30-Minute Recipe)
Creamy Cajun Chicken Pasta combines seasoned chicken, penne, bell peppers, and a creamy Parmesan sauce in an easy 30-minute dinner. Adjust the Cajun seasoning to make it milder or spicier
Equipment
- Large pot For pasta
- Large skillet
- Colander
- Sharp knife
- Cutting board
- Wooden Spoon
- Measuring Spoons
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts
- 2 tbsp Cajun seasoning divided
- 1 tbsp olive oil
- For the Pasta:
- 8 oz penne pasta
- 1 tbsp olive oil
- For the Sauce:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- For Garnish:
- Fresh parsley chopped
- Extra Parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Season chicken: Cut chicken into bite-sized pieces. Toss with 1 tablespoon Cajun seasoning until evenly coated.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–7 minutes, stirring as needed, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Cook vegetables: In the same skillet, add bell peppers and onion. Cook for 3-4 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant.
- Make sauce: Reduce heat to medium. Add chicken broth and scrape the pan to release browned bits. Stir in heavy cream and remaining 1 tablespoon Cajun seasoning. Simmer for 3-4 minutes until sauce thickens slightly.
- Add cheese: Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Combine: Return chicken to the pan. Add cooked pasta and toss to coat in the sauce. Add reserved pasta water if needed to thin the sauce.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.