Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish that combines tender, seasoned chicken with sautéed bell peppers and onions, all enveloped in a rich and spicy creamy sauce. Cooked penne pasta is tossed in a smoky, cheesy Cajun cream sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Pasta
- 8 oz penne pasta, cooked according to package instructions and drained
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breast, cut into 1″ pieces
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
Vegetables
- ½ yellow onion, diced
- 2 bell peppers, sliced (any color, recommended red)
Sauce
- 3 Tablespoons salted butter, divided
- 1 ½ cups heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup fresh parmesan cheese
Instructions
- Cook Pasta: Begin by cooking the penne pasta according to the package instructions. Once cooked, drain and set aside.
- Season Chicken: In a large Ziploc bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and shake well to ensure the chicken is evenly coated. Set aside to marinate briefly.
- Cook Chicken: Heat 2 tablespoons of butter in a large pan over medium heat. Add the seasoned chicken and cook until browned and cooked through, turning as needed. Cook in batches if the pan is crowded. Remove the chicken to a plate and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of butter and melt it over medium heat. Add the sliced bell peppers and diced onion, stirring frequently until they soften and become fragrant, about 3 to 5 minutes.
- Prepare Sauce: Pour in the heavy cream, then add smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon of Cajun seasoning, and the leftover ¼ teaspoon salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens slightly.
- Combine All: Return the cooked chicken to the pan along with the parmesan cheese and the drained penne pasta. Stir everything together thoroughly, allowing the cheese to melt and coat the pasta in the creamy Cajun sauce.
- Serve: Serve the creamy Cajun chicken pasta warm, optionally garnished with fresh parsley for added color and flavor.
Notes
- You can adjust the amount of Cajun seasoning to control the spice level.
- Cooking chicken in batches ensures even cooking and better browning.
- Use freshly grated parmesan cheese for better melting and flavor.
- The sauce can be thinned with a splash of pasta cooking water if it becomes too thick.
- Fresh parsley garnish is optional but adds a nice fresh contrast.
