Cajun Chicken Pasta
This Cajun chicken pasta hits all the right notes—creamy, spicy, and loaded with flavor. It’s quick, easy, and feels like a special meal any night of the week.
Equipment
- Large Skillet
- Pot
- Strainer
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning adjust to taste
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium onion sliced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese grated
- 12 oz fettuccine or penne pasta
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente (8–10 minutes), then drain and set aside.
- Cook the Chicken: Pat chicken dry and coat with Cajun seasoning. Heat 1 tablespoon oil in a skillet over medium-high. Sear chicken 5–6 minutes per side until cooked through. Remove and slice thinly.
- Sauté the Vegetables: In the same skillet, add remaining oil. Sauté garlic, onions, and bell peppers for 3–4 minutes until softened.
- Make the Sauce: Lower heat to medium. Add heavy cream and chicken broth. Stir in Parmesan cheese until smooth. Season with salt and pepper.
- Combine and Serve: Add cooked pasta and sliced chicken to the skillet. Toss to coat in sauce. Garnish with chopped parsley and serve warm.
Notes
Pound the chicken slightly for even cooking. Freshly grated Parmesan melts best. Reserve a bit of pasta water to thin the sauce if needed.