Creamy Cajun Chicken Pasta (Printable)
Tender chicken strips and bell peppers in a rich, spicy Cajun cream sauce with penne pasta. Ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts approximately 1 pound sliced into strips
→ Spices & Seasonings
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon salt
05 - ½ teaspoon black pepper
→ Vegetables
06 - 1 red bell pepper sliced
07 - 1 yellow bell pepper sliced
08 - 1 small red onion thinly sliced
09 - 3 cloves garlic minced
→ Pasta
10 - 10 ounces penne or fettuccine
→ Sauce
11 - 2 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - ½ cup freshly grated Parmesan cheese
15 - ¼ cup chicken broth
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Combine chicken strips with Cajun seasoning smoked paprika salt and pepper in bowl. Toss until evenly coated on all sides.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium-high heat. Add seasoned chicken and cook 5 to 6 minutes turning occasionally until browned and fully cooked. Transfer to plate.
04 - Add remaining olive oil and butter to same skillet. Cook bell peppers and red onion 3 to 4 minutes until softened. Add garlic and cook 1 minute until fragrant.
05 - Pour chicken broth into skillet and scrape up browned bits from bottom. Reduce heat to medium. Stir in heavy cream and Parmesan cheese whisking constantly until smooth and melted.
06 - Return cooked chicken to skillet. Simmer 2 to 3 minutes until sauce slightly thickens. Taste and adjust seasoning as desired.
07 - Add cooked pasta to skillet. Toss gently until pasta is thoroughly coated with sauce and heated through.
08 - Divide among serving plates and sprinkle with chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together faster than you can believe, but tastes like it simmered all afternoon
- You can adjust the heat level perfectly to match whoever is sitting at your table
02 -
- Do not skip deglazing the pan with broth, those browned bits hold so much flavor
- The sauce will continue thickening off the heat, so do not reduce it too far
03 -
- Half-and-half works if you want something lighter, though the sauce will not be quite as rich
- Shrimp or andouille sausage make excellent substitutions for the chicken