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Creamy Cajun Chicken Pasta Recipe

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3.9 from 13 reviews

This Creamy Cajun Chicken Pasta is a flavorful and hearty dish combining perfectly seasoned chicken with a rich, creamy sauce infused with Cajun spices and smoked paprika. Tossed with tender penne pasta and topped with fresh parmesan, it’s an ideal meal for a cozy weeknight dinner that serves six people in about 30 minutes.

Ingredients

Pasta

  • 8 oz penne pasta (cooked according to package instructions and drained)

Chicken and Seasoning

  • 1 ½ lbs boneless skinless chicken breast, cut into 1" pieces
  • 4 teaspoons Cajun seasoning (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon pepper (divided)

Vegetables and Sauce

  • ½ yellow onion, diced
  • 2 bell peppers, sliced (any color, recommended red)
  • 1 ½ cups heavy cream
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ⅓ cup fresh parmesan cheese

Butter

  • 3 Tablespoons salted butter (divided)

Instructions

  1. Cook Pasta: Begin by cooking the penne pasta according to the package instructions until al dente. Once cooked, drain and set aside.
  2. Season Chicken: In a large ziplock bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cut chicken pieces, seal the bag, and shake vigorously until all chicken is evenly coated. Set aside.
  3. Melt Butter: Heat a large pan over medium heat and melt 2 tablespoons of salted butter to prepare for cooking the chicken.
  4. Cook Chicken: Transfer the seasoned chicken into the heated pan. Cook the chicken until browned on all sides and fully cooked through. If necessary, cook in batches to avoid overcrowding. Once done, remove the chicken to a plate and set aside.
  5. Sauté Vegetables: Add the remaining 1 tablespoon of butter to the pan and allow it to melt. Add the sliced bell peppers and diced onion to the pan and sauté, stirring frequently, until they begin to soften, about 3 to 5 minutes.
  6. Make Sauce: Pour in the heavy cream, then add smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon of Cajun seasoning, and the remaining ¼ teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook the sauce until it thickens.
  7. Combine and Serve: Return the cooked chicken to the pan with the sauce. Add the grated parmesan cheese and the cooked, drained pasta. Stir gently until the cheese melts and everything is well combined. Serve warm, optionally garnished with fresh parsley.

Notes

  • Cook pasta just until al dente to prevent it from becoming mushy when mixed with the sauce.
  • If you like a spicier dish, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
  • Use freshly grated parmesan for best flavor and smoother melting.
  • Cooking the chicken in batches ensures better browning without steaming the pieces.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/creamy-cajun-chicken-pasta-recipe/