Cajun Chicken Pasta Bell Peppers (Printer-friendly)

Creamy pasta with spicy Cajun chicken, colorful bell peppers, and a smooth, flavorful sauce.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz fettuccine or penne pasta

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced

→ Sauce

10 - ¾ cup heavy cream plus 1 tablespoon
11 - ⅓ cup whole milk plus 1 tablespoon
12 - ½ cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
02 - Toss chicken strips with Cajun seasoning until evenly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5–7 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and cover to keep warm.
04 - In the same skillet, add butter. Once melted, add onions and bell peppers. Sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in cream and milk, scraping up browned bits from the pan. Bring to a gentle simmer.
06 - Stir in Parmesan cheese and whisk until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta and chicken back into the skillet. Toss everything to coat well, adding reserved pasta water as needed for desired consistency. Remove from heat. Sprinkle with chopped parsley and extra Parmesan before serving.

# Expert Tips:

01 -
  • The Cajun seasoning creates this incredible crust on the chicken that locks in all the juices
  • That creamy sauce comes together in minutes but tastes like it simmered all day
  • The colorful peppers make this dish look as gorgeous as it tastes
02 -
  • Reserving pasta water is essential—that starchy liquid helps bind the sauce and prevents it from becoming too thick
  • Don't overcrowd the pan when cooking chicken or it will steam instead of sear, working in batches if necessary
  • The sauce thickens quickly off heat, so remove it a minute before you think it's done
03 -
  • Let the chicken rest for a few minutes after cooking so the juices redistribute instead of running out when you cut it
  • Grate your own Parmesan cheese—pre-grated cheese has anti-caking agents that prevent smooth melting

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