Easy Cajun Chicken Pasta
One-pan creamy Cajun chicken pasta with peppers, parmesan, and a silky, spicy sauce that clings to every bite.
Equipment
- Large skillet or sauté pan
- Medium pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
- Tongs
- Grater
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 2 tablespoons olive oil or butter
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper optional
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes fresh or canned
- 2 bell peppers, sliced 1 red, 1 green
- 1 1/2 cups heavy or whipping cream
- 1/2 cup parmesan cheese, grated
- 8 ounces penne pasta
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Boil penne in salted water until tender; drain.
- Season chicken with Cajun seasoning, paprika, and garlic powder. Sear in oil or butter until golden; set aside.
- In the same pan, sauté onion, garlic, and bell peppers until softened. Add diced tomatoes and cook briefly.
- Pour in cream and simmer until slightly thickened; stir in parmesan until smooth.
- Return chicken to the pan, then toss in cooked pasta to coat. Adjust seasoning; garnish with parsley and serve.
Notes
Use pasta water to loosen the sauce if needed. Reduce or skip cayenne for milder heat. Leftovers reheat best with a splash of cream or milk.
Nutrition
Calories: 700kcal | Protein: 45g | Saturated Fat: 20g | Cholesterol: 150mg | Sodium: 800mg