Creamy Cajun Chicken Pasta (Printable Page)

# What You Need:

→ Chicken & Seasoning

01 - 2 boneless, skinless chicken breasts
02 - 2 teaspoons Cajun seasoning
03 - ½ teaspoon garlic powder
04 - 1 tablespoon olive oil
05 - Salt and pepper, to taste

→ Pasta & Sauce

06 - 300 grams penne or fettuccine pasta
07 - 1 tablespoon butter
08 - 1 small onion, finely chopped
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 250 milliliters heavy cream
13 - 100 milliliters chicken broth
14 - 60 grams grated Parmesan cheese
15 - 1 teaspoon smoked paprika (optional)
16 - ½ teaspoon chili flakes (optional)
17 - Fresh parsley, chopped (for garnish)

# How to Make It:

01 - Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
02 - Slice chicken breasts thinly and toss with Cajun seasoning, garlic powder, salt, and pepper.
03 - In a large skillet over medium-high heat, heat olive oil. Add chicken and cook 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
04 - In the same skillet, melt butter. Add onion and garlic; sauté for 2 minutes.
05 - Add bell peppers and cook for 4–5 minutes until slightly softened.
06 - Pour in heavy cream and chicken broth. Stir in Parmesan, smoked paprika, and chili flakes. Let simmer 3–4 minutes until slightly thickened.
07 - Return chicken to the skillet and stir to coat. Add cooked pasta and toss until well combined. If sauce is too thick, add reserved pasta water a little at a time.
08 - Serve hot, garnished with chopped parsley.

# Helpful Tips:

01 - Swap chicken for shrimp for a seafood twist.
02 - Use milk and cornstarch instead of cream for a lighter version.
03 - Pairs well with a crisp white wine like Sauvignon Blanc.

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