Description
This Creamy Cajun Chicken Pasta is a delightful and flavorful dish featuring tender chicken breast pieces seasoned with Cajun spices, sautéed with bell peppers and onions, then simmered in a rich and creamy sauce made with heavy cream, smoked paprika, and parmesan cheese. Served over perfectly cooked penne pasta, this meal is perfect for a quick yet indulgent dinner that serves six.
Ingredients
Pasta
- 8 oz penne pasta, cooked according to package instructions and drained
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breast, cut into 1″ pieces
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
Vegetables and Dairy
- ½ yellow onion, diced
- 2 bell peppers, sliced (any color; red preferred)
- 1 ½ cups heavy cream
- ⅓ cup fresh parmesan cheese
Spices and Fats
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- 3 Tablespoons salted butter, divided
Instructions
- Cook the pasta: Begin by preparing the penne pasta as per the package instructions. Once cooked, drain the pasta and set it aside while you prepare the rest of the dish.
- Season the chicken: In a large ziplock bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chopped chicken pieces, seal the bag, and shake to coat the chicken evenly. Set aside to marinate briefly.
- Sauté the chicken: Heat 2 tablespoons of butter in a large pan over medium heat until melted. Add the seasoned chicken in batches as needed to avoid overcrowding. Cook each batch until the chicken is browned and fully cooked through. Remove the cooked chicken to a plate and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon butter to the pan and melt it. Then add the sliced bell peppers and diced onion. Cook while stirring frequently for about 3-5 minutes, or until the vegetables start to soften.
- Prepare the sauce: Pour in the heavy cream, then add smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow the sauce to thicken slightly.
- Combine everything: Return the cooked chicken to the pan with the sauce and vegetables. Add the parmesan cheese and the cooked, drained pasta. Stir continuously until the parmesan melts and everything is well combined. Ensure the dish is heated through.
- Serve: Serve the creamy Cajun chicken pasta warm, optionally garnished with fresh parsley for an added touch of color and freshness.
Notes
- For a lower-fat version, substitute half-and-half for heavy cream, but expect a less creamy texture.
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- Cooking chicken in batches ensures even cooking and prevents overcrowding, which helps brown the chicken well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use freshly grated parmesan cheese for the best melting and flavor.
- Feel free to add fresh parsley or green onions on top for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
