Save This dish combines juicy chicken strips seasoned with zesty Cajun spices and a medley of vibrant bell peppers. Sauteed in olive oil and butter, the vegetables and chicken are joined with al dente pasta, all enveloped in a rich, creamy sauce accented by garlic and Parmesan. The result is a flavorful and satisfying meal that suits a busy weeknight, offering bold tastes and comforting textures with every bite.
The first time I made Cajun Chicken Pasta, I accidentally dumped double the Cajun seasoning into the cream sauce. My husband took one bite, eyes watering, and declared it the best thing I had ever made. We kept that over-spiced version as our house signature for months before I finally measured correctly.
Last winter my sister came over feeling completely defeated by a terrible week at work. I set a steaming bowl of this pasta in front of her, watched her shoulders drop three inches, and listened to her talk between mouthfuls about how food somehow makes everything fixable.
Ingredients
- 2 large boneless skinless chicken breasts: slicing against the grain into strips keeps them tender and helps the Cajun seasoning cling evenly to every surface
- 300 g penne or fettuccine: penne catches the sauce in its tubes while fettuccine offers more surface area for the cream coating
- 1 red 1 yellow and 1 green bell pepper: using all three colors creates that classic traffic-light appearance and each variety brings a slightly different sweetness level
- 1 small red onion: red onion mellow beautifully in the cream sauce and add a subtle bite that balances the richness
- 2 cloves garlic: mince these right before adding so their oils remain potent and fresh
- 2 tbsp Cajun seasoning: homemade or store-bought work but check your spice blend for salt content to avoid over-seasoning
- 200 ml heavy cream: this creates the luxurious velvety texture that makes restaurant pasta so addictive
- 30 g grated Parmesan: freshly grated melts better into the hot sauce and brings that nutty savory finish
Instructions
- Get your pasta water bubbling first:
- Drop pasta into salted boiling water and cook until al dente then drain but remember to save that half cup of starchy pasta water before you dump the rest
- Season your chicken generously:
- Toss the strips with half the Cajun seasoning plus salt and pepper until every piece is evenly coated on all sides
- Sear the chicken until golden:
- Heat one tablespoon olive oil in your large skillet over medium-high heat and cook the chicken for five to seven minutes until it develops a nice brown crust and is cooked through then set it aside on a plate
- Build the pepper base:
- Using the same skillet add the remaining olive oil and butter then sauté your sliced peppers and onion for four to five minutes until they soften and start to develop color
- Add the aromatic finish:
- Stir in the garlic and smoked paprika and cook just one minute more until fragrant being careful not to burn the garlic
- Create the cream sauce:
- Lower the heat to medium-low pour in the heavy cream and remaining Cajun seasoning then let everything simmer for two minutes while you scrape up those flavorful browned bits from the bottom of the pan
- Bring it all together:
- Add the cooked pasta chicken and Parmesan to the skillet tossing everything together and adding that reserved pasta water a splash at a time until the sauce coats each piece perfectly
Save My college roommate used to request this for every single birthday dinner. She would hover around the stove while I cooked asking when the peppers would be ready and sneaking pieces of chicken before they even hit the sauce.
Making It Your Own
Shrimp works beautifully here and cooks in just two minutes once you add them to the peppers. For extra heat I sometimes toss a diced jalapeño into the vegetables or add a pinch of cayenne to the cream sauce.
Worth The Effort
Grating your own Parmesan makes a surprising difference in how smoothly it incorporates into the sauce. Pre-grated cheese often has anti-caking agents that can leave your sauce slightly grainy instead of velvety smooth.
Perfect Timing
Start boiling your pasta water before you even prep the vegetables. That way the pasta finishes cooking right when your sauce comes together and everything can be combined while piping hot.
- Have all your ingredients prepped and measured before you start cooking
- Warm your serving bowls in the oven while the pasta cooks
- This dish reheats surprisingly well for lunch the next day
Save Garnish with fresh parsley and extra Parmesan right before serving while everything is still steamy and fragrant.
