Cajun Chicken Pasta with Bell Peppers (Printable)
Spicy, creamy pasta with tender Cajun chicken, colorful bell peppers, and a luscious sauce. Weeknight comfort in 40 minutes.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 teaspoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces penne or fettuccine pasta
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small red onion, thinly sliced
09 - 3 garlic cloves, minced
→ Sauce
10 - 1 cup heavy cream
11 - 1/2 cup chicken broth
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1 tablespoon unsalted butter
14 - 1/2 teaspoon smoked paprika
15 - Salt and black pepper to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and set aside, reserving 1/2 cup of the pasta cooking water.
02 - Pat chicken breasts dry with paper towels. Rub both sides evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice thinly.
04 - Return the skillet to medium heat and melt butter. Add bell peppers and red onion, sauté for 4 to 5 minutes until softened and lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in heavy cream, smoked paprika, and Parmesan cheese. Simmer for 2 to 3 minutes until sauce reaches desired thickness. Season with salt and black pepper to taste.
06 - Add cooked pasta and sliced chicken to the skillet with the sauce. Toss gently to coat all ingredients evenly. Add reserved pasta water one tablespoon at a time if needed to achieve desired sauce consistency.
07 - Remove from heat. Divide among serving bowls and garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
# Expert Tips:
01 -
- The sauce creates this magical balance between spicy and creamy that will make you close your eyes on the first bite just to savor it fully.
- You can adjust the heat level to please everyone at your table while still keeping all that wonderful Cajun character.
02 -
- Never rinse your pasta after draining or youll wash away the starches that help the sauce cling to every bite.
- The sauce will continue to thicken as it cools, so its better to have it slightly thinner than you think when you take it off the heat.
03 -
- Slice the chicken against the grain after resting for the most tender bite possible.
- If you dont have all three bell pepper colors, its better to use two different ones rather than triple up on just one variety for better flavor balance.