Cajun Chicken Pasta Cream (Printable)

Creamy pasta tossed with Cajun-spiced chicken, bell peppers, and rich Parmesan sauce—ideal for hearty meals.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ For the Pasta

04 - 12 oz penne or fettuccine
05 - Salt, for pasta water

→ For the Sauce

06 - 2 tablespoons unsalted butter
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 teaspoon Cajun seasoning
11 - 1 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup freshly grated Parmesan cheese
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan (optional)

# 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 of pasta water.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove to a plate, let rest for 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add bell peppers and sauté for 3-4 minutes until just tender. Add garlic and Cajun seasoning, stirring for 30 seconds until fragrant.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
06 - Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, thin with reserved pasta water as needed.
07 - Add cooked pasta and sliced chicken to the skillet. Toss well to coat everything in the sauce and heat through. Divide among plates, garnish with parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The spice level hits perfect without overwhelming anyone at the table
  • This comes together in under an hour but tastes like you spent all day cooking
  • The leftovers reheat beautifully for tomorrow's lunch
02 -
  • The sauce thickens quickly as it cools, so have that pasta water ready just in case you need to thin it out
  • Don't crowd the pan when cooking chicken or it will steam instead of sear
  • Never add cream to a boiling pan, always reduce heat first or it might separate
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your Parmesan from a wedge, the pre-grated stuff makes sauce grainy and sad

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