Cajun Chicken Pasta Peppers (Printable)

Tender Cajun chicken with bell peppers in a creamy pasta blend, ideal for a flavorful dinner.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips

→ Pasta

02 - 10.5 oz penne or fettuccine

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tbsp Cajun seasoning
09 - 1/2 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp smoked paprika (optional)

→ Dairy

12 - 3/4 cup + 1 tbsp heavy cream
13 - 1/4 cup grated Parmesan cheese

→ Oils & Others

14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter

→ Garnishes

16 - Fresh parsley, chopped (optional)
17 - Extra grated Parmesan (optional)

# How-To Steps:

01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Toss chicken strips with 1 tbsp Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through. Transfer to plate and cover loosely with foil.
04 - Add remaining olive oil and butter to skillet. Sauté bell peppers and onion for 4-5 minutes until softened. Add garlic and smoked paprika, cook 1 minute more.
05 - Reduce heat to medium-low. Stir in heavy cream and remaining Cajun seasoning. Simmer 2 minutes, scraping up browned bits from pan bottom.
06 - Add cooked pasta, chicken, and Parmesan to skillet. Toss together, adding reserved pasta water as needed for desired consistency. Adjust seasoning. Serve hot with parsley and extra Parmesan.

# Helpful Tips:

01 -
  • The creamy sauce clings to every strand of pasta while the peppers add fresh crunch
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
02 -
  • Cajun seasoning blends vary wildly in saltiness so taste your sauce before adding any extra salt
  • The pasta water is the secret ingredient that transforms the cream from separate liquid into a cohesive silky sauce
03 -
  • Pat your chicken strips completely dry before seasoning them or they will steam instead of sear
  • Let the cream sauce come to a gentle bubble rather than a rolling boil to prevent separating

Return