Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta combines tender slices of spiced chicken, colorful bell peppers, and a rich Parmesan sauce that coats every strand of pasta. The bold flavors bring a taste of Louisiana to your dinner table in just 40 minutes, making it perfect for weeknight dinners when you want something satisfying but don't have hours to spend in the kitchen.

I first made this dish when I was craving restaurant-quality food but didn't want to leave the house. My family was skeptical about the Cajun spices at first, but it's now in our regular rotation with everyone fighting over the leftovers.

Ingredients

• Boneless skinless chicken breasts: sliced thinly for quicker cooking and maximum flavor absorption
• Cajun seasoning: the heart of this dish providing authentic Louisiana flavor look for one with paprika garlic and herbs
• Penne or fettuccine pasta: choose a shape that captures the creamy sauce in every bite
• Heavy cream: creates that luxurious velvety texture that makes this dish irresistible
• Bell peppers: add sweetness color and nutritional value to balance the rich cream
• Parmesan cheese: freshly grated is best for superior melting and flavor
• Garlic and onion: form the aromatic base that elevates all the other flavors

Step-by-Step Instructions

Prepare the pasta:

Cook your chosen pasta in generously salted water until just al dente about 8 10 minutes. The pasta will continue cooking slightly when added to the sauce so keep it firm. Reserve some pasta water before draining as this starchy liquid is perfect for adjusting sauce consistency later.

Season the chicken:

Slice your chicken breasts into thin strips against the grain for tenderness. Thoroughly coat with Cajun seasoning garlic powder salt and pepper making sure every piece is well covered. This seasoning layer creates the foundation of flavor for the entire dish.

Cook the chicken:

Heat olive oil in a large skillet until shimmering but not smoking. Arrange chicken pieces in a single layer allowing space between each piece. Cook without disturbing for 4 5 minutes until golden brown then flip and cook another 4 minutes. The chicken should have a beautiful caramelized exterior. Remove and set aside.

Create the flavor base:

In the same skillet with all those wonderful chicken bits melt butter then add diced onion. Cook until translucent about 2 minutes stirring occasionally. Add minced garlic and cook just until fragrant about 30 seconds being careful not to burn it as bitter garlic will ruin your sauce.

Add the vegetables:

Add your sliced bell peppers to the pan and sauté until they begin to soften but still maintain some bite about 4 5 minutes. This partial cooking ensures they'll add texture to the final dish.

Make the cream sauce:

Pour in heavy cream and chicken broth whisking to incorporate all the flavorful bits from the bottom of the pan. Add grated Parmesan cheese smoked paprika and chili flakes if using. Simmer gently for 3 4 minutes until the sauce thickens enough to coat the back of a spoon.

Combine everything:

Return the cooked chicken to the skillet stirring to coat in the sauce. Add the drained pasta and toss thoroughly until every piece is coated in the luxurious sauce. If needed add splashes of reserved pasta water to reach your desired consistency.

Serve immediately:

Transfer to warm plates or a large serving dish and garnish with freshly chopped parsley for a pop of color and fresh flavor.

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The smoked paprika might seem like an optional ingredient but it adds an incredible depth that takes this dish from good to memorable. My daughter who normally picks around bell peppers devours them in this dish the creamy spiced sauce transforms everything it touches.

Perfect Pairings

This Cajun chicken pasta shines alongside a simple green salad dressed with lemon vinaigrette. The brightness cuts through the richness of the cream sauce creating a perfectly balanced meal. For a complete Louisiana inspired dinner serve with garlic bread to soak up every bit of that delicious sauce. The contrast between the crusty bread and creamy pasta creates an irresistible textural experience.

Make Ahead and Storage

Prepare this dish up to two days ahead by slightly undercooking the pasta and storing the components separately. The chicken and sauce mixture can be refrigerated together but keep the pasta separate to prevent it from absorbing too much liquid and becoming soggy. When reheating combine everything in a skillet over medium low heat adding a splash of cream or milk to refresh the sauce. Leftovers will keep for up to three days in an airtight container in the refrigerator.

Ingredient Swaps

This recipe welcomes creativity based on what you have available. Swap chicken for shrimp or even sliced smoked sausage for an authentic Cajun twist. For a lighter version replace heavy cream with half and half or evaporated milk thickened with a teaspoon of cornstarch. Gluten free pasta works beautifully here the sauce clings just as well to alternatives made from rice corn or chickpeas. Dairy free? Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.

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Common Questions

→ Can I use a different protein instead of chicken?

Absolutely! Shrimp works wonderfully as a substitute and cooks even faster than chicken. For a vegetarian version, try using mushrooms or tofu. You could also use sliced sausage, particularly Andouille for an authentic Cajun flavor profile.

→ How spicy is this dish?

The spice level depends on your Cajun seasoning blend. Most commercial blends offer moderate heat, but you can adjust to your preference. For milder flavor, reduce the Cajun seasoning and omit the chili flakes. For extra heat, add more chili flakes or a dash of hot sauce to the finished dish.

→ Can I make this dish lighter?

Yes! To reduce calories, substitute half-and-half or a mixture of milk and cornstarch for the heavy cream. You can also use less Parmesan cheese or try a light version. Increasing the ratio of bell peppers to pasta also creates a lighter meal with more vegetables.

→ What pasta shapes work best for this dish?

While the recipe suggests penne or fettuccine, any medium pasta shape that holds sauce well works great. Try farfalle (bow ties), rotini (spirals), or rigatoni. Whole wheat or gluten-free pasta varieties can be substituted according to dietary preferences.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream as the pasta will have absorbed some of the sauce. Reheat gently in a skillet over medium-low heat or in the microwave at 70% power, stirring occasionally until warmed through.

→ Can I make this dish ahead of time?

You can prepare components ahead of time: cook the chicken and vegetables, then refrigerate. Cook pasta just before serving and make the sauce fresh. For best results, combine everything just before serving. The dish loses some quality when fully assembled and refrigerated, as the pasta continues to absorb the sauce.