Creamy Cajun Chicken Penne Pasta (Printable View)

Tender spiced chicken in a rich parmesan cream sauce with colorful bell peppers and al dente penne.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz penne pasta
05 - Water, for boiling
06 - 1 teaspoon salt

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package directions. Drain well, reserving 1/2 cup of the pasta cooking water, and set aside.
02 - Slice each chicken breast in half horizontally to create thinner cutlets. Rub both sides evenly with 1 tablespoon of Cajun seasoning, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and let rest for 2 minutes before slicing into strips.
04 - In the same skillet, reduce heat to medium and melt the butter. Add the diced onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
05 - Stir in the sliced red and yellow bell peppers. Cook for 3 to 4 minutes until slightly softened but still retaining some crunch.
06 - Pour in the heavy cream and chicken broth. Add the remaining teaspoon of Cajun seasoning and bring to a gentle simmer, stirring constantly.
07 - Stir in the grated Parmesan cheese and cook for about 2 minutes until fully melted and the sauce has thickened slightly. Taste and adjust seasoning with salt and black pepper as needed.
08 - Add the cooked penne pasta and sliced chicken to the skillet. Toss everything together until evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Serve hot, garnished with fresh chopped parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce comes together so quickly you will feel like a restaurant chef in your own kitchen
  • That Cajun spice kick transforms ordinary ingredients into something memorable
  • Leftovers actually taste better the next day when the flavors really settle in
02 -
  • Do not skip reserving pasta water since it helps bind the sauce to the noodles
  • The sauce thickens quickly once you add the cheese so keep an eye on it
  • Let the chicken rest before slicing or all those juices will escape onto your cutting board
03 -
  • Cut your bell peppers into uniform strips so they cook evenly
  • Room temperature cream incorporates into the sauce more smoothly than cold from the fridge

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