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Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta with penne coated in a rich, rusty-red Cajun cream sauce, plus sliced blackened chicken and charred bell peppers. Cook pasta al dente, simmer the cream sauce until lightly thick, then toss until glossy and clinging.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, sliced into strips
cajun seasoning
  • 2 tbsp Cajun seasoning, divided
penne pasta
  • 1 lb penne pasta
butter
  • 2 tbsp butter
olive oil
  • 1 tbsp olive oil
garlic
  • 3 cloves garlic cloves, minced
bell peppers
  • 1 count red bell pepper, sliced
  • 1 count yellow bell pepper, sliced
chicken broth
  • 1 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
parmesan cheese
  • 0.5 cup parmesan cheese, grated
salt
  • 1 Salt to taste
fresh parsley
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook penne until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Blacken the chicken
  1. Toss the chicken strips with 1 tablespoon of the Cajun seasoning. Heat the olive oil in a large skillet over high heat, then sear the chicken for 4–5 minutes until deeply blackened and cooked through, and set aside.
Make the Cajun cream sauce
  1. Melt the butter in the same skillet. Sauté the bell peppers for 3–4 minutes, add the garlic and the remaining Cajun seasoning, and cook for 1 minute.
  2. Add the chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened. Stir in the parmesan until melted.
Toss and serve
  1. Add the drained pasta and the reserved chicken back to the skillet, then toss to coat in the sauce. Add pasta water as needed so every piece looks glossy and sauce clings.
  2. Serve immediately, topped with fresh parsley.

Notes

For best sauce texture, simmer just until slightly thickened before adding parmesan, then toss briskly so the cheese emulsifies into a rusty-red coating. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of chicken broth or cream to loosen. Freezing is not recommended because the cream sauce can separate. If you want a lighter option, swap heavy cream for evaporated milk or a cooking cream, and use regular or part-skim parmesan.