Cajun Chicken Pasta Cream (Printable)

Juicy Cajun chicken with sautéed peppers in a rich Parmesan cream sauce over pasta.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ For the Pasta

04 - 12 oz penne or fettuccine
05 - Salt, for pasta water

→ For the Sauce

06 - 2 tablespoons unsalted butter
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 teaspoon Cajun seasoning
11 - 1 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup freshly grated Parmesan cheese
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add bell peppers and sauté for 3–4 minutes until just tender. Add garlic and Cajun seasoning, stirring for 30 seconds until fragrant.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
06 - Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, thin with reserved pasta water as needed.
07 - Add cooked pasta and sliced chicken to the skillet. Toss well to coat everything in the sauce and heat through. Divide among plates, garnish with parsley and extra Parmesan if desired.

# Cooking Tips:

01 -
  • This is the kind of dinner that makes people think you spent hours at the stove when actually it comes together in under 40 minutes
  • The Cajun spice blend hits that perfect balance between warming heat and savory depth that keeps everyone coming back for seconds
  • Leftovers reheat beautifully for lunch the next day, assuming they make it that far
02 -
  • The Cajun seasoning can burn if the heat is too high, so keep an eye on it and lower the temperature if you smell anything scorching
  • That reserved pasta water is liquid gold, it contains starch that helps bind the sauce to every strand of pasta
  • The sauce will continue thickening off the heat, so pull it a minute before you think it is perfect
03 -
  • Cut the chicken against the grain after it rests for more tender slices that practically melt in your mouth
  • Grate your Parmesan from a wedge instead of buying pre-grated, the texture difference in the sauce is remarkable

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