Description
This creamy Cajun chicken pasta is a comforting and flavorful dish featuring tender chicken pieces coated in Cajun seasoning, sautéed with sweet bell peppers and onions, then simmered in a rich, spiced heavy cream sauce tossed with penne pasta and fresh parmesan cheese. Perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breast, cut into 1 inch pieces
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
Vegetables and Sauce
- 3 tablespoons salted butter, divided
- ½ yellow onion, diced
- 2 bell peppers, sliced (any color, red preferred)
- 1 ½ cups heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup fresh parmesan cheese
Instructions
- Cook Pasta: Begin by cooking the penne pasta according to the package instructions until al dente, then drain and set aside.
- Season Chicken: In a large resealable plastic bag, combine 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chopped chicken pieces, seal the bag, and shake well until the chicken is evenly coated. Set aside to marinate briefly.
- Cook Chicken: Heat 2 tablespoons of butter in a large pan over medium heat. Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes, turning as needed. Remove the chicken from the pan and set aside on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of butter to the same pan and melt. Add the diced onion and sliced bell peppers, cooking while stirring frequently until they begin to soften, approximately 4-5 minutes.
- Make Sauce: Pour in the heavy cream and add smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon Cajun seasoning, and ¼ teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the sauce thickens slightly, about 5-7 minutes, stirring occasionally.
- Combine and Serve: Return the cooked chicken to the pan with the sauce. Add the fresh parmesan cheese and the cooked, drained pasta. Stir everything together until the cheese is melted and the pasta is well coated with the creamy sauce. Warm through briefly and serve hot. Optionally, garnish with fresh parsley for added color and flavor.
Notes
- Pasta: Penne is recommended for this recipe, but you can substitute with your favorite pasta like linguine or fusilli.
- Seasoning: The “Slap ya Mama” brand Cajun seasoning is highly recommended for authentic flavor, but any good quality Cajun seasoning will work.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheated pasta may be less creamy; adding a splash of cream or milk during reheating can help restore the sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
