Description
Creamy, bold, and full of cozy weeknight flavor, this Cajun Chicken Pasta combines tender seasoned chicken, penne, sweet bell peppers, and a silky Parmesan cream sauce with just the right amount of spice.
Ingredients
Scale
- 12 ounces penne pasta
- 1 pound boneless skinless chicken thighs or chicken cutlets, sliced into thin strips
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over medium high heat. Set a large skillet over medium heat.
- Toss the sliced chicken with 1 tablespoon of the Cajun seasoning, the salt, and the black pepper until evenly coated.
- Add the olive oil to the hot skillet and cook the chicken for 4 to 5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer to a plate.
- In the same skillet, melt the butter. Add the red bell pepper and green bell pepper and cook for 3 to 4 minutes until slightly tender. Stir in the garlic and cook for 30 seconds.
- Meanwhile, cook the penne until al dente according to package directions, then drain.
- Pour the chicken broth and heavy cream into the skillet. Stir in the remaining 1 tablespoon Cajun seasoning and simmer for 2 to 3 minutes.
- Add the Parmesan cheese and stir until the sauce is smooth.
- Return the cooked chicken to the skillet, then add the drained penne. Toss for 1 to 2 minutes until the pasta is coated and the sauce thickens slightly.
- Stir in the chopped parsley, taste, and adjust seasoning if needed.
- Serve hot with extra Parmesan on top.
Notes
- For a milder version, reduce the Cajun seasoning to 1 tablespoon total.
- If the sauce thickens too much, loosen it with a splash of warm chicken broth or reserved pasta water.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Leftovers keep well in the refrigerator for up to 3 days.