Description
This Cajun Chicken Pasta is a creamy, flavorful dish featuring tender cajun-seasoned chicken breasts cooked to perfection and tossed with sautéed bell peppers and a rich Parmesan cream sauce. Combining tender strips of chicken with perfectly cooked linguine or fettuccine pasta, this dish delivers a comforting and spicy meal that’s quick and easy to prepare on the stovetop.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- Salt and pepper to taste
Vegetables & Sauce
- 3 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
Pasta
- 1 pound linguine or fettuccine pasta
Garnish
- 1/4 cup chopped fresh parsley
- Optional: grated Parmesan cheese and red pepper flakes for garnish
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts evenly on all sides with the Cajun seasoning to infuse them with bold flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until fully cooked and juices run clear.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juiciness. Then slice the chicken into thin strips.
- Sauté Garlic: Using the same skillet, add the remaining olive oil and butter. Sauté the minced garlic until fragrant, about 1 minute, releasing its aroma and flavor.
- Cook Bell Peppers: Add the julienned red and yellow bell peppers and cook for 3-4 minutes until they soften slightly, adding sweetness and texture.
- Make the Sauce: Pour in the heavy cream, then stir in Parmesan cheese. Add paprika, salt, and pepper to taste. Let the sauce simmer for 5-7 minutes, stirring occasionally until slightly thickened.
- Cook Pasta: Meanwhile, cook linguine or fettuccine pasta according to package instructions until al dente. Drain well, reserving a little pasta water.
- Combine Pasta and Sauce: Toss the cooked pasta in the skillet with the creamy bell pepper sauce until thoroughly coated. Add reserved pasta water if needed to loosen the sauce.
- Add Chicken Back: Return the sliced chicken strips to the skillet and mix evenly through the pasta and sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and optionally add extra grated Parmesan and red pepper flakes for a spicy kick. Serve hot and enjoy!
Notes
- You can adjust the amount of Cajun seasoning to control the spice level.
- For a lighter version, substitute heavy cream with half-and-half.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers keep well in the fridge for up to 3 days; reheat gently.
- If the sauce thickens too much upon standing, add a splash of cream or pasta water to loosen.
