Description
This Homemade Creamy Cajun Chicken Pasta is a rich and spicy comfort food favorite made with juicy Cajun-seasoned chicken, sautéed bell peppers, and a creamy Parmesan sauce. Tossed with pasta and ready in under 30 minutes, it’s the perfect quick and flavorful dinner for any night of the week.
Ingredients
- For the Chicken & Pasta:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil or butter
- 8 oz pasta (penne, fettuccine, or your choice)
- For the Sauce & Veggies:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: chopped parsley, crushed red pepper flakes
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Season the chicken with Cajun seasoning. In a large skillet, heat oil over medium-high heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Remove and slice.
- Sauté the veggies: In the same skillet, add a bit more oil if needed. Sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
- Make the sauce: Pour in chicken broth and cream. Bring to a simmer, then stir in Parmesan cheese. Let it thicken slightly (2–3 minutes).
- Combine: Add the sliced chicken and cooked pasta to the skillet. Toss to coat in the sauce and heat through.
- Serve: Season with salt and pepper to taste. Garnish with parsley and red pepper flakes if desired.
Notes
- Add mushrooms, spinach, or even sun-dried tomatoes for extra flavor.
- Substitute shrimp or smoked sausage for the chicken if preferred.
- For extra indulgence, stir in a spoonful of cream cheese or a splash of white wine.
- To make it dairy-free, use coconut cream and vegan Parmesan.
