Creamy Cajun Chicken Pasta Recipe
Creamy, spicy, and loaded with bold flavors – this homemade Cajun chicken pasta is ready in 30 minutes. Better than the restaurant version!
Equipment
- Large pot
- Large skillet
- Wooden Spoon or Spatula
- Meat Thermometer
Ingredients
- 2 large boneless skinless chicken breasts, thinly sliced
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 3 tbsp butter
- 4 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1 cup heavy cream
- ¾ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional
- 12 oz fettuccine or penne pasta
- Fresh parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Pat chicken dry and coat evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken slices for 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic, bell peppers, and red onion. Sauté until softened, about 5 minutes.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in heavy cream and grated Parmesan cheese. Mix until smooth and creamy. Add red pepper flakes if desired. Season with salt and pepper to taste.
- Return the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Add the cooked chicken back to the skillet. Heat everything together for 2-3 minutes.
- Serve warm, garnished with fresh parsley or green onions and extra Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to restore creaminess. Not recommended for freezing (sauce may separate).