Cajun Chicken Pasta with Bell Peppers (Print version)
Vibrant spicy pasta with tender Cajun chicken, colorful peppers, and creamy sauce for lively weeknight dinners.
# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 pound), cut into thin strips
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small red onion, sliced
08 - 3 cloves garlic, minced
→ Sauce
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - Pinch of cayenne pepper, optional
→ Pasta
16 - 12 ounces penne or fettuccine pasta
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Extra grated Parmesan cheese, optional
# How to make it:
01 - Cook pasta in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
02 - Toss chicken strips with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
04 - In the same skillet, add bell peppers and red onion. Sauté for 4 to 5 minutes until just tender. Add garlic and cook for 1 minute more.
05 - Lower heat to medium. Pour in heavy cream and chicken broth, stirring to deglaze the pan. Add Parmesan cheese, smoked paprika, black pepper, salt, and cayenne if using. Stir until cheese is melted and sauce is smooth.
06 - Add cooked pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
07 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately.
# Expert suggestions:
01 -
- The sauce creates this magical balance between creamy indulgence and spicy kick that will make your taste buds do a little dance.
- You can adjust the heat level to suit anyone at your table while still keeping that authentic Cajun character.
02 -
- Cutting the chicken into similar-sized strips ensures they all cook at the same rate, something I learned after serving partially undercooked pieces to guests.
- The sauce will continue to thicken as it cools, so removing it from heat just before it reaches your desired consistency prevents a gluey texture.
03 -
- Undercook your pasta by about a minute since itll continue cooking when added back to the sauce.
- When sautéing the vegetables, dont stir too frequently, giving them time to develop those delicious browned edges that add incredible flavor.