Weeknight
Cajun Chicken Pasta
Creamy, spicy and loaded with peppers — a weeknight pasta with Louisiana swagger.
Cajun-seasoned chicken, colorful peppers, and a Parmesan cream sauce come together in one skillet. Use penne or fettuccine — whatever is in the pantry.
Ingredients
- 2 large chicken breasts
- 12 oz penne or fettuccine
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan
- ½ cup chicken broth
- ½ tsp black pepper
- Chopped parsley
Method
- 1
Cook pasta according to package directions until al dente. Reserve about ½ cup pasta water before draining.
- 2
Coat chicken generously with Cajun seasoning. Heat oil in a skillet over medium-high heat and cook chicken for approximately 5–6 minutes per side. Remove, rest, and slice.
- 3
Melt butter in the same skillet. Sauté peppers for 3–4 minutes, then add garlic.
- 4
Pour in broth and cream and bring to a gentle simmer. Stir in Parmesan until smooth.
- 5
Add pasta and toss to coat, using reserved pasta water if needed. Place sliced Cajun chicken over the pasta and garnish with parsley.