Save The first time I made Cajun chicken pasta, it was snowing outside and I was craving something that felt like a warm hug but also had a little kick to wake up my senses.
I served this to my brother on his birthday and he actually stopped talking mid-sentence to take another bite, which is saying something.
Ingredients
- 2 large boneless skinless chicken breasts sliced into strips: Cutting the chicken into even strips helps it cook faster and more evenly, plus each bite gets coated in that Cajun seasoning
- 1 ½ tablespoons Cajun seasoning: This is where all the flavor lives, so do not be shy with it and coat every strip thoroughly
- 1 tablespoon olive oil: A neutral oil with a higher smoke point works best here since we are cooking over medium-high heat
- 340 g penne or fettuccine pasta: Penne catches the sauce in those little tubes, but fettuccine is classic for a reason
- 1 red bell pepper thinly sliced: The sweetness balances the heat and adds such gorgeous color to the final dish
- 1 yellow bell pepper thinly sliced: I like using both colors because it makes the plate look like a celebration
- 1 small red onion thinly sliced: Red onion has a milder bite that works perfectly with the cream sauce
- 2 cloves garlic minced: Fresh garlic matters here, jarred garlic just does not have the same punch when it hits the hot pan
- 2 tablespoons unsalted butter: Unsalted lets you control the seasoning since the Cajun spice already has plenty of salt
- 250 ml heavy cream: Do not use half and half here, you need the real thing for that luxurious texture
- 60 ml chicken broth: This thins the sauce just enough without making it watery
- 60 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre-grated stuff has anti-caking agents that make the sauce grainy
- Salt and black pepper to taste: Trust your palate, but remember the Cajun seasoning is already doing a lot of heavy lifting
- Fresh parsley chopped: This brightens up a rich dish and makes it look like something from a restaurant
- Extra Parmesan cheese: Because some things in life are worth going all in on
Instructions
- Cook your pasta to perfect al dente:
- Boil a large pot of salted water and cook the pasta until it still has a tiny bite in the center, then drain it but remember to save that splash of pasta water before you do.
- Coat the chicken with flavor:
- Toss those chicken strips with the Cajun seasoning in a bowl, making sure every single piece gets covered in that reddish-orange spice mix.
- Sear the chicken until golden:
- Heat the olive oil in a large skillet over medium-high heat and add the chicken in a single layer, letting it cook undisturbed for a few minutes to get that gorgeous brown crust before flipping.
- Soften the vegetables:
- In that same skillet with all those flavorful browned bits, melt the butter and cook the peppers and onion until they are tender but still have some crunch.
- Build the creamy sauce:
- Pour in the cream and broth, stirring as it bubbles and scraping up any bits stuck to the pan, then let it thicken slightly.
- Add the cheese and finish:
- Turn the heat down low and stir in the Parmesan until it melts into a glossy sauce, then toss everything together and serve it up while it is steaming hot.
Save This pasta became a Friday night tradition in our house, the kind of meal that makes ordinary evenings feel like a little occasion.
Making It Your Own
I have tried this with shrimp and it was fantastic, just cook them for a couple of minutes instead of the chicken.
What To Serve With It
A simple green salad with a sharp vinaigrette cuts through the richness perfectly.
Storing And Reheating
This actually tastes better the next day, if you can believe it, because the spices have more time to mingle.
- Store it in an airtight container for up to three days
- Add a splash of cream when reheating to bring the sauce back to life
- The pasta will absorb more sauce overnight, so do not panic if it looks thicker
Save There is something deeply satisfying about a dish that looks impressive but comes together in under an hour on a random Tuesday evening.
Recipe Q&A
- → How do I get tender chicken strips with Cajun seasoning?
Coat chicken strips evenly with Cajun spices and sauté in olive oil over medium-high heat until browned and cooked through, ensuring juiciness.
- → Can I substitute the pasta used in this dish?
Penne or fettuccine work well, but any pasta shape that holds sauce nicely can be used, including gluten-free options if preferred.
- → How do I make the cream sauce rich and smooth?
Sauté garlic and vegetables in butter, then add heavy cream and chicken broth. Stir in freshly grated Parmesan off heat to melt smoothly without curdling.
- → What vegetables enhance the flavor best?
Thinly sliced red and yellow bell peppers along with red onions add sweetness and texture that balance the spice and creaminess.
- → How can I adjust the heat level?
Increase spice by adding cayenne pepper or using a spicier Cajun seasoning blend to boost the dish's boldness.