Save There's something about the smell of Cajun spices hitting hot oil that instantly transports me back to a crowded kitchen in New Orleans, even though I was just standing in my suburban apartment. My neighbor brought over a container of homemade Cajun seasoning one evening, and I got curious—what if I used it for something creamy and comforting instead of just spicy and smoky? This pasta was born from that experiment, and it's become the dish I make when I want to feel bold without spending hours cooking.
I made this for a friend who'd been having a rough week, and watching them take that first bite—how their shoulders relaxed, how they asked for the recipe before they'd even finished their plate—that's when I knew I'd created something that belonged in regular rotation. It wasn't fancy or pretentious, just honest, warming food that made sense at the table.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 450 g): Slicing them into strips lets them cook quickly and absorb the seasoning better than larger chunks.
- Cajun seasoning (1 ½ tablespoons): The backbone of this dish—don't skip coating the chicken thoroughly, or you'll miss out on those layered, slightly spicy flavors.
- Olive oil (1 tablespoon): Just enough to get the pan hot and the chicken golden without making everything greasy.
- Penne or fettuccine pasta (340 g): Either works beautifully; penne catches the sauce in its ridges while fettuccine allows it to coat every ribbon.
- Red and yellow bell peppers (1 of each, thinly sliced): The two colors give you brightness in the bowl and sweetness that balances the spice.
- Red onion (1 small, thinly sliced): It softens into the sauce and adds a subtle sharpness that keeps things interesting.
- Garlic (2 cloves, minced): Mince it fine so it disappears into the cream and perfumes everything.
- Unsalted butter (2 tablespoons): This is where the sauce's richness comes from, so don't substitute with oil.
- Heavy cream (250 ml): The luxurious part that makes this feel indulgent without being heavy.
- Chicken broth (60 ml): It thins the sauce just enough to coat the pasta while keeping the cream from being too thick.
- Freshly grated Parmesan cheese (60 g): Grate it yourself—pre-shredded versions won't melt as smoothly into the sauce.
- Salt and black pepper: Taste as you go; the Cajun seasoning brings salt, so go easy at first.
- Fresh parsley and extra Parmesan for garnish: The parsley adds a fresh note that cuts through the richness beautifully.
Instructions
- Get the pasta started:
- Boil a large pot of salted water and add your pasta, stirring occasionally so it doesn't stick. While it cooks, you'll have time to prep everything else. Don't forget to reserve about 60 ml of that starchy pasta water before you drain—it's your secret weapon for bringing everything together smoothly.
- Coat the chicken:
- Put your sliced chicken strips in a bowl and sprinkle the Cajun seasoning over them, tossing until every piece is evenly covered. The seasoning will start to stick to the moisture on the chicken, which is exactly what you want.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers slightly, then add the chicken. Let it sit undisturbed for a minute or two so it gets that golden-brown crust before stirring—you'll hear it sizzle, and that's the sound of flavor developing. Cook for 5–7 minutes total until the chicken is cooked through, then transfer it to a plate.
- Sauté the vegetables:
- In the same skillet, melt the butter over medium heat and add your bell peppers, red onion, and garlic. Stir occasionally and let them soften for 4–5 minutes, scraping up all those browned bits from the chicken—that's where all the flavor hides.
- Build the sauce:
- Pour in the heavy cream and chicken broth, stirring as you go. Simmer gently for a couple of minutes until the sauce loses its raw cream look and takes on a slightly thicker, more luxurious appearance.
- Finish with cheese:
- Turn the heat to low and stir in the freshly grated Parmesan until it melts completely into the sauce, creating something silky and glossy. Season with a pinch of salt and a grind of black pepper, tasting as you adjust.
- Bring it all together:
- Add the cooked pasta, the chicken, and a splash of that reserved pasta water to the skillet. Toss everything gently until every strand and piece is coated in the cream sauce, letting the heat bring everything back to warm without boiling.
- Plate and serve:
- Divide among bowls immediately while the pasta is hot, garnish with fresh parsley and a shower of extra Parmesan, and serve with a simple green salad if you like.
Save My daughter, who usually complains about anything with peppers, actually asked for seconds without prompting. That moment felt like I'd accidentally stumbled onto something that might become part of our family's food story—the kind of dish people ask about and expect at the table.
Why This Dish Works
The beauty of Cajun Chicken Pasta is that it hits multiple cravings at once: the spice satisfies that desire for bold flavors, while the cream sauce brings comfort and richness. The peppers stay slightly crisp even after cooking, which gives you texture alongside the silky pasta and tender chicken. It's the kind of dish that feels like you've been in the kitchen for hours when you've really only spent about 40 minutes.
Variations to Keep Things Interesting
Once you've made this a few times and feel confident with the base sauce, you can start playing. Swap the chicken for shrimp if you're in a seafood mood—they cook in about 2–3 minutes, so pay close attention. Add sun-dried tomatoes or artichoke hearts if you want more complexity, or stir in a handful of spinach at the very end for color and nutrition. Some nights I add a splash of white wine to the sauce for extra depth, letting it simmer for a minute before the cream goes in.
Serving Suggestions and Pairings
This pasta is complete on its own, but I always make something simple alongside it—a crisp green salad with a sharp vinaigrette cuts through the richness perfectly, or crusty bread to wipe the plate clean. A light white wine or even an iced tea pairs beautifully, letting the Cajun spices take center stage. If you're cooking for guests, putting everything in bowls and letting people add their own garnish makes it feel interactive and special.
- A squeeze of fresh lemon juice over the top just before eating brightens the whole dish.
- Keep extra Parmesan and fresh herbs at the table so people can adjust to their taste.
- Leftover pasta reheats gently on the stovetop with a splash of milk or cream to restore the sauce's silkiness.
Save This recipe has become my go-to when I want to cook something that makes me feel like I know what I'm doing, and that matters more than any fancy technique ever could. It's honest food that brings people to the table.
Recipe Guide
- → What type of pasta works best with this dish?
Penne or fettuccine complement the creamy sauce well, holding flavors and textures nicely.
- → Can I adjust the spice level in this dish?
Yes, adding cayenne or using spicier Cajun seasoning will increase the heat to your preference.
- → How can I make this dish dairy-free?
Substitute the cream and butter with plant-based alternatives and omit the Parmesan cheese.
- → Is it possible to use a different protein?
Shrimp works well as a substitute, offering a seafood twist while maintaining bold flavors.
- → What is the best way to keep the sauce creamy?
Simmer the cream and broth mixture gently and stir in Parmesan off the heat to prevent curdling.