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Delish Creamy Cajun Chicken Pasta

Delish Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta brings tender spiced chicken, sautéed peppers and onions, and a silky Parmesan cream sauce together with al dente penne. Cozy, bold, and ready in under an hour.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 10 ounce penne pasta, uncooked
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 2 tablespoon Cajun seasoning divide and use to taste
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup red bell pepper, thinly sliced
  • 0.5 cup yellow onion, finely diced
  • 3 clove garlic, minced
  • 0.5 cup low-sodium chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated plus more for serving
  • 0.25 teaspoon red pepper flakes optional
  • 1 tablespoon lemon juice fresh, optional
  • 2 tablespoon fresh parsley, chopped
  • 0.5 cup pasta cooking water, reserved use as needed to loosen sauce

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil and cook the penne until just al dente. Reserve 0.5 cup of the starchy cooking water, then drain.
  • Pat chicken dry. Toss with 1.0 tablespoon Cajun seasoning, 0.25 teaspoon salt, and black pepper until evenly coated.
  • Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, about 5 to 6 minutes. Transfer to a plate.
  • In the same skillet, add bell pepper and onion. Sauté until softened and lightly caramelized, about 4 to 5 minutes. Stir in garlic for 30 seconds.
  • Sprinkle in the remaining 1.0 tablespoon Cajun seasoning and red pepper flakes (if using). Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
  • Lower heat to medium. Stir in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes, stirring, until slightly thickened.
  • Add Parmesan and stir until melted and smooth. Season with remaining 0.25 teaspoon salt if needed.
  • Return chicken and any juices to the skillet. Add drained pasta and toss to coat. Splash in reserved pasta water a little at a time until the sauce clings silkily.
  • Finish with lemon juice (if using) and parsley. Taste and adjust salt, pepper, or Cajun seasoning.
  • Serve hot, garnished with extra Parmesan and a pinch of Cajun seasoning.

Notes

For a lighter sauce, swap half the heavy cream for half-and-half and simmer a bit longer to thicken. Andouille sausage slices are a tasty add-in; brown them with the chicken. Heat varies by Cajun blend—start with less and add to taste.