Creamy Cajun Chicken Penne Pasta (Printable Version)
Tender spiced chicken in a rich parmesan cream sauce with penne pasta and colorful bell peppers.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz penne pasta
05 - Water, for boiling
06 - 1 teaspoon salt
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley
# Preparation Steps:
01 - Cook penne pasta in large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Slice chicken breasts in half horizontally, then coat both sides with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and cooked through. Rest 2 minutes, then slice into strips.
04 - Melt butter in same skillet over medium heat. Sauté onion 2 minutes, add garlic and cook 30 seconds.
05 - Stir in bell peppers and cook 3–4 minutes until slightly softened.
06 - Pour in heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
08 - Add drained pasta and sliced chicken to sauce. Toss to coat evenly. Add reserved pasta water if sauce is too thick. Serve hot, garnished with chopped parsley.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its forgiving enough for weeknight chaos but impressive enough for dinner guests
02 -
- Reserving pasta water is not optional here it saves the sauce if it gets too thick
- Dont rush searing the chicken those golden bits become part of the sauce
03 -
- If you want it spicy add the heat gradually you can always add more but you cant take it back
- The sauce thickens as it stands so plan to serve right after tossing everything together