Print

Creamy Cajun Chicken Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This Creamy Cajun Chicken Pasta is a flavorful and comforting dish combining tender Cajun-spiced chicken, sautéed bell peppers and onions, and a rich, creamy sauce made with heavy cream and parmesan cheese. Perfect for a quick and satisfying weeknight dinner, this recipe delivers a deliciously spicy, creamy pasta that serves six in just 30 minutes.

Ingredients

Pasta

  • 8 oz penne pasta (cooked according to package instructions and drained)

Chicken and Seasoning

  • 1 ½ lbs boneless skinless chicken breast, cut into 1" pieces
  • 4 teaspoons Cajun seasoning (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)

Vegetables and Sauce

  • 3 Tablespoons salted butter (divided)
  • ½ yellow onion, diced
  • 2 bell peppers, sliced (any color, recommended red)
  • 1 ½ cups heavy cream
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ⅓ cup fresh parmesan cheese

Instructions

  1. Cook Pasta: Begin cooking the penne pasta according to the package instructions until al dente. Drain and set aside once cooked.
  2. Season Chicken: In a large resealable plastic bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken pieces, seal the bag, and shake to coat the chicken evenly with the seasoning. Set aside.
  3. Cook Chicken: Heat a large pan over medium heat and melt 2 tablespoons of butter. Add the seasoned chicken to the pan and cook until browned and just cooked through, ensuring not to overcrowd the pan; cook in batches if necessary. Remove the chicken from the pan and set aside on a plate.
  4. Sauté Vegetables: Add the remaining 1 tablespoon of butter to the pan and let it melt. Add the diced onion and sliced bell peppers, stirring frequently, and cook until they begin to soften, about 3 to 5 minutes.
  5. Prepare Sauce: Pour in the heavy cream, then stir in smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon of Cajun seasoning, and the remaining ¼ teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the sauce thickens to a creamy consistency.
  6. Combine and Finish: Return the cooked chicken to the pan with the sauce. Add the parmesan cheese and the cooked, drained pasta. Stir everything together until the cheese melts and the pasta is well coated with the creamy sauce. Serve warm, optionally topped with fresh parsley for garnish.

Notes

  • For best flavor, cook the chicken in batches to avoid steaming and to get a nice sear.
  • You can use any color bell peppers, but red peppers add a nice sweetness and vibrant color.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less rich.
  • Freshly grated parmesan is recommended for the best melting and flavor.
  • Serve immediately to enjoy the creamy texture; sauce may thicken as it cools.

Find it online: https://dishcooks.com/creamy-cajun-chicken-pasta-recipe/