Cajun Chicken Pasta Peppers (Printer-friendly)
Tender Cajun-spiced chicken combined with sautéed bell peppers and creamy sauce on pasta.
# What You’ll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
→ Spices & Seasonings
02 - 2 tablespoons Cajun seasoning
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 3 cloves garlic, minced
→ Pasta
11 - 12 oz penne or fettuccine
→ Dairy & Liquids
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 3/4 cup plus 2 tablespoons heavy cream
15 - 3/4 cup freshly grated Parmesan cheese
16 - 1/2 cup low-sodium chicken broth
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While the pasta cooks, toss the chicken strips with 1 tablespoon Cajun seasoning, salt, and pepper.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken in a single layer, sear for 3–4 minutes per side until cooked through and golden. Transfer to a plate and cover loosely.
04 - In the same skillet, add remaining olive oil and butter. Add sliced peppers and onion. Sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle in remaining Cajun seasoning and smoked paprika. Stir to coat the vegetables.
06 - Pour in chicken broth, scraping up any browned bits from the pan. Let simmer for 2 minutes.
07 - Lower the heat to medium. Stir in heavy cream and Parmesan cheese. Simmer gently for 2–3 minutes, stirring, until sauce thickens slightly.
08 - Add cooked pasta and chicken to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning. Serve hot, garnished with parsley and extra Parmesan if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- That Cajun kick balances perfectly with the creamy sauce, so you get heat and comfort in every forkful
- Colorful peppers make this dish look stunning on the plate without any fancy presentation work
02 -
- Dont crowd the pan when searing the chicken or it will steam instead of getting that nice golden crust
- The sauce will continue thickening off the heat, so remove it from the burner while it still looks slightly looser than you want
- Resist the urge to skip the pasta water because that starchy liquid is what helps the sauce cling to every piece of pasta
03 -
- Let the chicken rest for 5 minutes after slicing but before cooking to help it retain moisture
- Room temperature cream incorporates more smoothly into hot sauces without risking separation