Cajun chicken pasta is a bold, creamy pasta dish made with seasoned chicken, tender pasta, bell peppers, and a rich Cajun-spiced cream sauce. Ready in about 30 minutes, this restaurant-style dinner is easy enough for weeknights and packed with smoky, satisfying flavor.
Ingredients
- 1 pound chicken breast sliced into thin strips
- 12 oz pasta penne, fettuccine, or rigatoni
- 2 tablespoons olive oil or butter divided
- 2 bell peppers thinly sliced
- 3 cloves garlic minced
- 2 –3 teaspoons Cajun seasoning to taste
- ½ teaspoon salt adjust as needed
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Red pepper flakes optional
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Toss sliced chicken with Cajun seasoning, salt, and pepper until evenly coated.
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
- Add remaining oil or butter to the skillet. Sauté bell peppers for 2–3 minutes until slightly softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan.
- Lower heat and stir in heavy cream and Parmesan cheese. Simmer gently 3–5 minutes until slightly thickened.
- Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and let rest 2–3 minutes before serving.
Notes
- Keep heat low after adding cream to prevent separation.
- Cajun seasoning varies in saltiness—season gradually.
- Sauce thickens as it rests; loosen with pasta water if needed.
- Finish with fresh parsley and extra Parmesan for best flavor.