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Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta with penne coated in a rich, rusty-red Cajun cream sauce. Blackened chicken strips and charred bell peppers fold into an easy one-pan style dinner with a silky parmesan finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Sliced into strips.
  • 2 tbsp cajun seasoning Divided; use 1 tablespoon for chicken and the rest for the sauce.
Pasta and cooking base
  • 1 lb penne pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
Aromatics and vegetables
  • 3 garlic cloves Minced.
  • 1 count red bell pepper Sliced.
  • 1 count yellow bell pepper Sliced.
Cajun cream sauce
  • 1 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup parmesan cheese Grated.
  • salt To taste.
  • fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, then cook penne until al dente. Reserve 1/2 cup pasta water, then drain.
Sear chicken
  1. Toss chicken strips with 1 tablespoon Cajun seasoning to coat. Heat olive oil in a large skillet over high heat and sear the chicken for 4–5 minutes until deeply blackened and cooked; set aside.
Build Cajun cream sauce
  1. Melt butter in the same skillet, then sauté bell peppers for 3–4 minutes. Add garlic and remaining Cajun seasoning and cook for 1 minute.
  2. Pour in chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened. Stir in parmesan until melted.
Combine and serve
  1. Toss the drained pasta and sliced chicken with the sauce in the skillet, adding reserved pasta water as needed to loosen and coat. Serve topped with fresh parsley.

Notes

For the sauciest texture, add pasta water a splash at a time until the sauce clings to the penne (it thickens as it rests). Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to loosen. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.