Bold creamy Cajun chicken pasta (Printable)

Tender Cajun-spiced chicken tossed with pasta, peppers, and a rich garlic cream sauce for comforting dinners.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ¼ cup of pasta water.
02 - Toss chicken strips with Cajun seasoning until fully coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until browned and cooked through. Remove chicken and set aside.
04 - In the same skillet, melt butter 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. Stir to deglaze the pan. Simmer for 2 to 3 minutes until slightly thickened.
06 - Reduce heat to low. Stir in Parmesan cheese 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 thoroughly to coat with sauce and warm through.
08 - Plate the dish and garnish with chopped fresh parsley and additional Parmesan cheese. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can have real dinner on the table on a busy Wednesday.
  • The cream sauce is silky and forgiving—it forgives slight timing mistakes and always tastes restaurant-quality.
  • Cajun seasoning does all the heavy lifting flavor-wise, so you don't need a long ingredient list or complicated techniques.
02 -
  • Don't overcook the chicken—sliced thin strips need only 5 to 7 minutes, and overcooked chicken won't absorb the sauce no matter how long you toss it.
  • Reserve pasta water before draining; that starchy liquid is what keeps the sauce clinging to the noodles instead of pooling at the bottom of the bowl.
  • Keep the heat moderate when stirring in cheese—too high and the cream can break or separate, turning grainy instead of silky.
03 -
  • Don't crowd the pan when searing chicken—if you pile it all in at once, it steams instead of browning; work in batches if needed.
  • The magic happens when you taste as you go; a pinch more salt or pepper in the sauce takes it from good to the kind of meal people remember.
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