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Cajun Chicken Pasta Recipe

Cajun Chicken Pasta

A quick and flavorful creamy cajun chicken pasta that bridges the gap between effortless weekday cooking and celebratory dining. Ready in less than 30 minutes, this dish features perfectly seasoned chicken, bell peppers, and onions in a luxurious creamy sauce with penne pasta. The recipe is adaptable for substitutions like shrimp or vegetarian options.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz penne pasta (cooked according to package instructions and drained)
  • 4 teaspoons Cajun seasoning (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon pepper (divided)
  • 1 ½ lbs boneless skinless chicken breast cut into 1" pieces
  • 3 Tablespoons salted butter (divided)
  • ½ yellow onion (diced)
  • 2 bell peppers (sliced, any color)
  • 1 ½ cups heavy cream
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ⅓ cup fresh parmesan cheese

Equipment

  • large pan
  • ziploc bag
  • pot for pasta

Method
 

Instructions
  1. Begin cooking pasta according to package instructions.
  2. In a large ziploc bag, toss together 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add chopped chicken, zip closed, and shake until chicken is coated. Set aside.
  3. In a large pan over medium heat, melt 2 Tablespoons of butter.
  4. Transfer chicken to heated pan and cook until chicken is browned and just cooked through (cook in batches if needed). Remove to a plate and set aside.
  5. Add remaining Tablespoon of butter to pan and cook until melted.
  6. Add peppers and onion and cook, stirring frequently until beginning to soften (about 3-5 minutes).
  7. Add heavy cream, smoked paprika, basil, garlic powder, remaining 1 teaspoon of cajun seasoning and ¼ teaspoon salt and pepper. Bring to a boil and then reduce to a simmer, cooking until sauce is thickened.
  8. Return cooked chicken to the pan. Add parmesan cheese and warm cooked, drained pasta and stir until cheese is melted. Serve warm, topped with fresh parsley if desired.

Notes

Reserve pasta water to adjust sauce consistency if needed. Don't overcrowd the pan when cooking chicken - cook in batches if necessary. For a lighter version, substitute half-and-half for heavy cream. Freshly grated parmesan works best for smooth sauce texture.