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Creamy Cajun Chicken Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • Chicken:
  • 1½ lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Pasta and Sauce:
  • 12 oz penne fettuccine, or linguine pasta
  • 2 tablespoons unsalted butter
  • 1 red bell pepper thinly sliced
  • 1 yellow or green bell pepper thinly sliced
  • 1 small onion thinly sliced
  • 4 cloves garlic minced
  • 1½ cups heavy cream
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • Garnish:
  • Fresh parsley chopped
  • Extra Parmesan cheese
  • Red pepper flakes optional

Instructions
 

  • Boil salted water. Cook pasta until al dente. Reserve ½ cup pasta water. Drain.
  • Season chicken with 2 tablespoons Cajun seasoning, salt, and pepper.
  • Heat olive oil in large skillet over medium-high heat.
  • Add chicken. Cook 5 to 7 minutes until cooked through and browned.
  • Remove chicken. Set aside.
  • Melt butter in same skillet over medium heat.
  • Add bell peppers and onion. Sauté 4 to 5 minutes until tender-crisp.
  • Add garlic. Cook 30 seconds.
  • Pour in heavy cream and chicken broth. Stir.
  • Add 1 tablespoon Cajun seasoning and paprika. Stir well.
  • Simmer 3 to 4 minutes until sauce thickens slightly.
  • Reduce to low. Stir in Parmesan until melted and smooth.
  • Taste. Adjust seasoning as needed.
  • Return chicken to skillet. Toss to coat.
  • Add pasta. Toss until well coated.
  • Add pasta water if sauce is too thick.
  • Remove from heat. Garnish with parsley, Parmesan, and red pepper flakes.
  • Serve hot immediately.

Notes

  • Do not overcook chicken — bite-sized pieces cook fast
  • Use the same pan for everything — builds flavor
  • Start with less Cajun seasoning — add more to taste
  • Cook pasta al dente — finishes cooking in sauce
  • Reserve pasta water for thinning sauce
  • Simmer the sauce 3 to 4 minutes to thicken
  • Serve immediately — sauce thickens as it sits
  • Chicken thighs work for juicier meat
  • Shrimp works for seafood version
  • Store leftovers up to 3 days