Cajun Chicken Pasta Bold (Printable)

Tender Cajun-spiced chicken with sautéed peppers in a creamy garlic sauce over pasta.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (16 oz), sliced into strips
02 - 1 1/2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz penne or fettuccine pasta

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1/4 cup chicken broth
12 - 1/2 cup freshly grated Parmesan cheese
13 - Salt and black pepper, to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra Parmesan cheese

# Method:

01 - Boil pasta in a large pot of salted water until al dente. Drain, reserving 1/4 cup of pasta water; set aside.
02 - Coat chicken strips evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken strips for 5 to 7 minutes until browned and cooked through. Remove and set aside.
04 - In the same skillet, melt butter over medium heat. Add bell peppers, red onion, and garlic; sauté for 4 to 5 minutes until softened.
05 - Add heavy cream and chicken broth to the skillet, stirring to combine and scrape browned bits. Simmer for 2 to 3 minutes until slightly thickened.
06 - Reduce heat to low and stir in Parmesan cheese until melted and sauce is creamy. Season with salt and black pepper to taste.
07 - Add cooked pasta, chicken, and reserved pasta water to the skillet. Toss thoroughly to coat and heat through.
08 - Plate immediately, garnishing with fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making weeknight dinners feel special without the stress.
  • The sauce is so creamy and forgiving that even small mistakes taste intentional and delicious.
  • One skillet means one sink, which might be the real reason I keep making this.
02 -
  • Don't let the cream sauce boil once the cheese goes in—it'll break and look grainy instead of smooth and creamy.
  • Reserving pasta water is crucial; it's starchy and helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Tasting and adjusting seasoning at the end makes the difference between good and 'why does this taste so much better than mine?'
03 -
  • If your sauce seems too thick once assembled, thin it with a bit more reserved pasta water or warm cream instead of starting over—it's more forgiving than you'd think.
  • Cooking the chicken and vegetables in the same skillet means every surface gets seasoned and flavorful, multiplying the taste without extra work.
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