Description
This Easy Creamy Cajun Chicken Pasta is a deliciously spicy and creamy dish ready in just 30 minutes. Tender bites of Cajun-seasoned chicken are combined with sautéed bell peppers, onions, and a rich Parmesan cream sauce, tossed with perfectly cooked penne pasta. A simple yet flavorful weeknight dinner that brings a touch of Southern flair to your table.
Ingredients
Scale
Pasta
- 250g (8 oz) penne pasta (or your favorite pasta shape)
Chicken & Seasoning
- 2 chicken breasts, cut into small bite-sized pieces
- 1 tbsp Cajun seasoning (adjust to spice preference)
- Salt & black pepper, to taste
- 1 tbsp cooking oil
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced (or a combination of green and yellow)
Sauce
- 1 tbsp butter
- ½ cup white wine (or chicken broth)
- 1 cup double cream (heavy cream)
- ½ cup grated Parmesan
Garnish
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain the pasta, reserving ½ cup of the cooking water for later use.
- Cook the Cajun Chicken: Season the bite-sized chicken pieces with Cajun seasoning, salt, and black pepper. Heat the cooking oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté the Veggies & Make the Sauce: In the same skillet, melt the butter. Add diced onion, minced garlic, and sliced red bell pepper, sautéing for 2-3 minutes until softened. Pour in the white wine (or chicken broth) and scrape up any browned bits from the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly. Stir in the double cream and grated Parmesan. Continue to simmer the sauce gently for 2-3 minutes until it thickens.
- Combine Everything: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together to coat the pasta and chicken well with the creamy Cajun sauce. If the sauce is too thick, gradually add some of the reserved pasta water to achieve your desired consistency.
- Garnish & Serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the top. Serve hot immediately. For extra heat, you can add a pinch of cayenne pepper or additional Cajun seasoning to taste.
Notes
- You can substitute white wine with chicken broth for a non-alcoholic version.
- If double cream is not available, heavy cream can be used as a substitute.
- Adjust Cajun seasoning amounts based on your preferred spice level.
- Reserve pasta water is key to help loosen the sauce if it becomes too thick.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
