Description
Creamy Cajun Chicken Pasta combines juicy Cajun-seasoned chicken, tender penne, colorful bell pepper, and a silky Parmesan cream sauce. Ready in about 30 minutes, it’s an easy, bold, and comforting dinner for busy weeknights.
Ingredients
Scale
- 8 oz (250g) penne pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning, plus more to taste
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Cayenne pepper, optional, for extra heat
- Extra Parmesan, optional, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken: Toss the chicken pieces with Cajun seasoning, salt, and black pepper until evenly coated.
- Cook the chicken: Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through. Transfer to a plate and set aside.
- Sauté the vegetables: Reduce the heat slightly and add the butter to the same skillet. Add the onion, garlic, and red bell pepper. Cook for 2–3 minutes until slightly softened and fragrant.
- Deglaze the skillet: Pour in the white wine or chicken broth. Scrape up the flavorful browned bits from the bottom of the skillet and simmer for about 2 minutes.
- Make the creamy sauce: Add the heavy cream and Parmesan. Stir well and gently simmer for 2–3 minutes, or until the cheese has melted and the sauce begins to thicken.
- Combine: Return the chicken to the skillet and add the cooked penne. Toss until everything is evenly coated in the creamy Cajun sauce.
- Adjust the sauce: Add reserved pasta water, 1–2 tablespoons at a time, if needed to loosen the sauce. Taste and add more Cajun seasoning or cayenne for extra heat.
- Serve: Remove from the heat, garnish with fresh parsley, and serve immediately with extra Parmesan if desired.
Notes
- Cajun seasoning blends vary in both saltiness and heat, so taste before adding extra salt.
- Chicken broth works perfectly in place of white wine.
- For a milder pasta, reduce the Cajun seasoning and skip the cayenne.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Don’t forget the pasta water—it helps thin the sauce without making it watery.
- Rotisserie chicken can be used as a shortcut. Add it toward the end and heat through.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- When reheating, add a splash of cream, broth, or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Inspired / American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 690 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 37 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 155 mg