Creamy Cajun Chicken Penne Pasta (Printable)

Tender Cajun-spiced chicken with penne in a rich, creamy Parmesan sauce loaded with colorful bell peppers.

# What You'll Need:

→ Chicken

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

→ Pasta

04 - 12 oz penne pasta
05 - Water for boiling
06 - 1 teaspoon salt

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

01 - Cook penne pasta in large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Slice chicken breasts horizontally through the center to create thinner cutlets. Rub both sides evenly with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and let rest 2 minutes before slicing into strips.
04 - Melt butter in the same skillet over medium heat. Add diced onion and sauté 2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
05 - Add sliced red and yellow bell peppers to skillet. Cook 3 to 4 minutes until slightly softened but still crisp.
06 - Pour heavy cream and chicken broth into skillet. Add 1 teaspoon Cajun seasoning. Bring mixture to gentle simmer, stirring occasionally.
07 - Stir in Parmesan cheese and cook 2 minutes until fully melted and sauce thickens slightly. Season with salt and black pepper to taste.
08 - Add drained pasta and sliced chicken to creamy sauce. Toss until evenly coated. Add reserved pasta water if sauce appears too thick. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The creamy sauce balances the Cajun heat perfectly, so you get flavor without overwhelming spice
  • Everything cooks in one skillet (minus the pasta), meaning less cleanup and more time to eat
02 -
  • Don't skip the pasta water—it contains starch that helps bind the sauce to the noodles
  • The sauce thickens quickly as it cools, so serve immediately or thin with more cream before reheating
03 -
  • Pat the chicken dry before seasoning—moisture creates steam and prevents proper browning
  • Let the sauce simmer gently instead of boiling, or the cream might separate and look curdled

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