Cajun Chicken Creamy Pasta (Print Version)

Tender Cajun-spiced chicken and sautéed peppers tossed in a creamy, garlicky sauce with pasta.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, sliced into strips (approximately 1 lb)
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz penne or fettuccine pasta

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup freshly grated Parmesan cheese
13 - Salt and black pepper, to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra Parmesan cheese

# Steps:

01 - Boil pasta in a large pot of salted water until al dente. Drain, reserving ¼ cup reserved pasta water, and set pasta aside.
02 - Toss chicken strips with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté chicken strips for 5 to 7 minutes until browned and cooked through. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add bell peppers, red onion, and garlic; sauté for 4 to 5 minutes until softened.
05 - Pour in heavy cream and chicken broth. Stir well, scraping browned bits from the pan. Simmer for 2 to 3 minutes until slightly thickened.
06 - Reduce heat to low, stir in Parmesan cheese until melted and sauce is creamy. Season with salt and black pepper to taste.
07 - Add cooked pasta, chicken, and reserved pasta water to skillet. Toss gently to coat evenly and warm thoroughly.
08 - Plate immediately, garnished with fresh parsley and additional Parmesan cheese as desired.

# Helpful Hints:

01 -
  • It's ready in under 45 minutes from start to finish—no marinating, no fuss.
  • The Cajun seasoning gives it bold flavor without requiring a dozen spices on your shelf.
  • The cream sauce clings to every strand of pasta, making it feel restaurant-quality but completely doable at home.
02 -
  • The reserved pasta water is not optional—it's what keeps the sauce from becoming too thick and helps everything coat evenly instead of clumping.
  • If you oversalt the Cajun seasoning on the chicken, you can't take it back, so start with 1½ tablespoons and taste before adding more.
  • Never let the cream boil hard once you add it, or it can split and look broken; a gentle simmer is all you need.
03 -
  • Buying pre-sliced chicken from the deli counter saves time and ensures even cooking; it's a secret shortcut that nobody judges.
  • If your sauce breaks or looks grainy, whisk in a splash of cold cream off heat and it'll usually come back together smoothly.
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