Description

Creamy Cajun Chicken Pasta: When Your Soul Needs a Hug and Your Taste Buds Want a Party

There’s nothing like the aroma of garlic sizzling, Cajun spices hitting hot oil, and the promise of a meal that’s rich, cozy, and bursting with flavor. This Creamy Cajun Chicken Pasta is your ticket to comfort food with a kick. Tender chicken, creamy sauce, and sweet bell peppers—all ready in 30 minutes. Weeknight-easy but dinner-party-worthy, this dish is the perfect blend of cozy and bold.

Ingredients

Scale

Protein & Veggies

2 large chicken breasts, thinly sliced
1 bell pepper, sliced (red or yellow for sweetness and color)
3 cloves garlic, minced

Seasoning & Fats

2 tbsp Cajun seasoning (store-bought or homemade; see tip below)
2 tbsp olive oil

Sauce

1 cup heavy cream (or half-and-half for a lighter version; full-fat coconut milk for dairy-free)
½ cup chicken broth (low-sodium recommended)
½ cup grated parmesan cheese (freshly grated for best flavor)

Pasta

8 oz penne or fettuccine
Salt & pepper, to taste

Optional Garnishes

Chopped parsley
Red pepper flakes

Chef’s Tips:

Homemade Cajun seasoning: 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne. Adjust for heat preference.
Thinly slicing or lightly pounding the chicken ensures even cooking and maximum flavor absorption.

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water before draining—it’s perfect for adjusting sauce consistency later.

2. Season the Chicken

Toss sliced chicken with Cajun seasoning until evenly coated. Let it sit briefly to enhance flavor.

3. Sear the Chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer, 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan—cook in batches if necessary. Transfer to a plate.

4. Sauté the Veggies

Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and bell pepper. Sauté 2–3 minutes until fragrant and slightly softened. Leave browned bits (fond) from chicken in the pan—they add amazing flavor!

5. Create the Sauce

Pour in heavy cream and chicken broth, scraping up the fond. Bring to a gentle simmer, then whisk in parmesan until smooth. Simmer 2–3 minutes until slightly thickened.

6. Combine Everything

Return chicken (and any accumulated juices) to the pan. Add pasta and toss until everything is coated. If needed, loosen with reserved pasta water. Heat through for 1 minute.

Notes

Taste as you go: add more Cajun seasoning, hot sauce, or a squeeze of lemon to brighten the dish.
A funny kitchen story: once cinnamon was accidentally used instead of paprika—lesson learned! Always smell your spices first.
This recipe is forgiving and flexible—play with it and make it yours.

Nutrition

Calories: 530 cal Per Serving
Fat: 26g
Carbohydrates: 38g
Protein: 36g