Introduction
Get ready to bring the vibrant flavors of Louisiana to your dinner table with this mouthwatering Cajun Chicken Pasta. This crowd-pleasing dish combines perfectly seasoned chicken, al dente pasta, and a rich, creamy sauce that’s got just the right kick of heat. What I love most about this recipe is how it transforms simple ingredients into something truly special, making it perfect for both weeknight dinners and special occasions. Whether you’re new to Cajun cuisine or a seasoned pro, you’ll appreciate how this dish delivers restaurant-quality results right in your own kitchen.
Ingredients
- 1 pound penne pasta
- 2 large chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Ingredient Note: You can adjust the amount of Cajun seasoning to control the heat level. For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich.
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While water heats, toss chicken pieces with 1 tablespoon Cajun seasoning, coating evenly.
- Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 5-7 minutes until golden brown and cooked through. Remove to a plate.
- In the same skillet, melt butter. Add peppers and onions, cooking for 4-5 minutes until softened.
- Add garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Add heavy cream and bring to a gentle simmer.
- Reduce heat to medium-low and stir in Parmesan cheese until melted and sauce starts to thicken.
- Return chicken to the skillet and add cooked pasta, tossing everything together. If needed, add reserved pasta water to reach desired consistency.
- Season with salt and black pepper to taste, garnish with parsley, and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Recipe Notes
- Don’t overcook the pasta – it will continue to soften slightly in the hot sauce.
- If your sauce becomes too thick, gradually add the reserved pasta water to thin it out.
- For meal prep, you can slice the vegetables and chicken up to 24 hours in advance.
- Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce.
- Test your Cajun seasoning before adding the full amount – some brands are spicier than others.
- For extra flavor, deglaze the pan with a splash of white wine before adding the broth.
Cajun Chicken Pasta
This crowd-pleasing dish combines perfectly seasoned chicken, al dente pasta, and a rich, creamy sauce that's got just the right kick of heat.
Ingredients
- 1 pound penne pasta
- 2 large chicken breasts cut into 1-inch pieces
- 2 tablespoons Cajun seasoning divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While water heats, toss chicken pieces with 1 tablespoon Cajun seasoning, coating evenly.
- Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 5-7 minutes until golden brown and cooked through. Remove to a plate.
- In the same skillet, melt butter. Add peppers and onions, cooking for 4-5 minutes until softened.
- Add garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Add heavy cream and bring to a gentle simmer.
- Reduce heat to medium-low and stir in Parmesan cheese until melted and sauce starts to thicken.
- Return chicken to the skillet and add cooked pasta, tossing everything together. If needed, add reserved pasta water to reach desired consistency.
- Season with salt and black pepper to taste, garnish with parsley, and serve hot.
