Spicy Cajun Chicken Pasta (Print version)
Tender chicken tossed in Cajun spices with creamy sauce and pasta for a flavorful dinner.
# What you'll need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 2 tablespoons olive oil
→ Vegetables
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 3 cloves garlic, minced
→ Pasta & Sauce
11 - 12 ounces penne or fettuccine pasta
12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 1/3 cup plus 1 tablespoon chicken broth
14 - 1/2 cup freshly grated Parmesan cheese
15 - 1/2 teaspoon chili flakes (optional)
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and black pepper, to taste
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - In a large bowl, toss chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes, turning occasionally, until golden and cooked through. Remove from skillet and set aside.
04 - Add remaining olive oil to the skillet. Sauté bell peppers and onion for 3 to 4 minutes until softened, then add garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping browned bits from the pan bottom. Simmer for 2 minutes.
06 - Lower heat to medium and stir in heavy cream and Parmesan cheese. Simmer 2 to 3 minutes until sauce slightly thickens.
07 - Return chicken to the skillet, then add cooked pasta. Toss to coat, adding reserved pasta water as needed to loosen sauce.
08 - Adjust seasoning with salt, black pepper, and chili flakes if using. Sprinkle with fresh parsley before serving.
# Expert suggestions:
01 -
- It comes together faster than you'd think, which means weeknight dinners stop feeling like a chore and start feeling like a treat
- The creamy Cajun sauce coats every strand of pasta with bold flavor that somehow feels both comforting and adventurous
- It's the kind of dish that looks like you spent hours cooking when really you've been done in under 45 minutes
02 -
- The sauce will thicken more as it cools, so don't panic if it seems thin right after you finish cooking. Cream-based sauces continue setting for a minute or two, which is why that reserved pasta water is your safety net.
- Tasting your spice blend before you use it is not overthinking it. Every brand of Cajun seasoning tastes different, and some are significantly spicier than others. A small taste on your fingertip saves you from accidentally making something inedible for guests with lower spice tolerance.
03 -
- Pat your chicken completely dry before seasoning and cooking. Even small amounts of moisture prevent proper browning and steam the meat instead of searing it, which changes everything about the final texture.
- The secret that changed my cooking was understanding that deglazing the pan after cooking meat isn't a fancy restaurant technique, it's the easiest way to build flavor. That fond is concentrated deliciousness, and ignoring it is leaving taste on the table.