It is 6pm. You are tired. Dinner needs to happen fast. This Cajun Chicken Pasta is your new best friend for busy evenings.
There is something magical about the smell of spices on a crisp autumn evening. This dish delivers bold flavors without the stress. It is warm, golden, and ready in 30 minutes.
Why You’ll Love This Recipe
This recipe is a winner because it feels like a restaurant treat at home. It is perfect for busy fall weeknights when you need comfort. The sauce is velvety and rich.
You only need basic pantry staples and some fresh peppers. It is budget-friendly and feeds a hungry family easily. The creamy Parmesan sauce balances the spicy kick perfectly.
Simple Method
Even if you are a beginner, you can do this. You will brown the chicken and sauté the veggies in one pan. The sauce builds right in the same skillet for easy cleanup.
Shortcuts like pre-sliced peppers can save you even more time. You will feel like a pro as the sauce thickens. It is a fail-proof meal every single time.
Ingredients You’ll Need
These simple ingredients create a flavor explosion in your kitchen.
- 8 oz penne pasta
- 1 lb boneless skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Step-by-Step
- Cook penne pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
- Toss the sliced chicken with the Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter. Add bell peppers and onions, sautéing for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Reduce heat to medium and pour in the heavy cream. Bring to a gentle simmer.
- Whisk in the Parmesan cheese until melted and the sauce begins to thicken.
- Add the cooked chicken and pasta back into the skillet. Toss to coat evenly in the sauce.
- Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls. Add a side of crusty garlic bread to soak up the sauce. A crisp green salad provides a fresh contrast.
Set the table and enjoy this cozy meal with your family. It is a great way to reconnect after a long day. Everyone will be asking for seconds!
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish makes a fantastic office lunch the next day.
To reheat, use a skillet over low heat. Add a splash of milk or cream to loosen the sauce. Stir gently until it is heated through and creamy again.
Tips for Best Results
- Don’t skip the pasta water salt for the best flavor.
- Avoid overcooking the chicken so it stays tender and juicy.
- Use a high-quality Cajun seasoning for the best spice profile.
- Slice your vegetables thinly so they cook quickly and evenly.
- Add a handful of fresh spinach for a nutritional boost.
- For a milder version, use half the amount of Cajun seasoning.
- Always use freshly grated Parmesan for a smoother sauce.
Ways to Switch It Up
- Swap the chicken for shrimp for a seafood twist.
- Use gluten-free penne to make this meal gluten-friendly.
- Add sliced smoked sausage for extra smoky flavor.
- Try using bell peppers of different colors for a festive look.
Common Questions
Is this pasta very spicy?
It has a nice kick but isn’t overwhelming. You can easily adjust the heat by using more or less seasoning. The cream helps mellow out the spice beautifully.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. Heavy cream creates that signature restaurant richness we love. If using milk, add a teaspoon of cornstarch to thicken it.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Cajun Chicken Pasta
Ingredients
- 8 oz penne pasta
- 1 lb boneless skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 medium yellow onion, sliced
- 3 cloves garlic , minced
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon sal t
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook penne pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
- Toss the sliced chicken with the Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter. Add bell peppers and onions, sautéing for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Reduce heat to medium and pour in the heavy cream. Bring to a gentle simmer.
- Whisk in the Parmesan cheese until melted and the sauce begins to thicken.
- Add the cooked chicken and pasta back into the skillet. Toss to coat evenly in the sauce.
- Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
