Description
This Cajun Chicken Pasta recipe delivers a creamy, flavorful dish with a spicy kick, combining tender chicken, sautéed bell peppers, and onions in a rich Parmesan cream sauce tossed with perfectly cooked penne pasta. It’s a satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 12 oz penne pasta, cooked al dente according to package directions
Vegetables
- 1 small onion, diced
- ½ red bell pepper, seeded and diced
- ½ yellow bell pepper, seeded and diced
- 1 tablespoon minced garlic
- ¼ cup green onions, chopped (for garnish)
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Dairy and Liquids
- 3 tablespoons butter
- 1 cup heavy cream
- ¼ cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese
Instructions
- Cook Pasta: Cook penne pasta according to package directions until al dente. Drain the pasta and rinse with cold water to prevent sticking. Set aside while preparing the rest of the dish.
- Sauté Vegetables and Chicken: Melt butter in a large skillet over medium heat. Add diced onions and sauté until translucent. Add the diced red and yellow bell peppers, minced garlic, Cajun seasoning, paprika, black pepper, salt, and cayenne pepper. Cook until the bell peppers have softened, about 3-4 minutes. Then add the bite-sized chicken pieces and cook until the chicken is fully cooked through and no longer pink inside, about 6-8 minutes.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add the softened cream cheese and shredded Parmesan cheese to the skillet. Stir continuously until the cream cheese melts and the sauce thickens to a creamy consistency.
- Combine and Serve: Add the cooked penne pasta into the skillet with the sauce, tossing to coat the pasta evenly. Cook for an additional 2-3 minutes until everything is heated through. Garnish with chopped green onions and serve the Cajun chicken pasta hot.
Notes
- Use freshly grated Parmesan cheese for best flavor and texture.
- Adjust Cajun seasoning and cayenne pepper to control the spiciness level.
- Rinse pasta with cold water after cooking to prevent clumping and sticking.
- For a lighter dish, substitute half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
