Creamy Cajun Chicken Penne Pasta (Printable Version)

Tender spiced chicken in velvety cream sauce with penne pasta, ready in 40 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz penne pasta
05 - Water, for boiling
06 - 1 teaspoon salt

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Slice the chicken breasts in half horizontally, then coat both sides with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove chicken, let rest for 2 minutes, then slice into strips.
04 - In the same skillet, melt butter over medium heat. Add onion and sauté for 2 minutes. Add garlic and cook for another 30 seconds.
05 - Stir in the bell peppers and cook for 3–4 minutes until slightly softened.
06 - Pour in the heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and black pepper to taste.
08 - Add the drained penne pasta and sliced chicken to the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The way the cream tames the heat creates this incredible balance that keeps everyone coming back for seconds
  • It comes together in under an hour but tastes like something from a restaurant that takes reservations
  • The leftovers somehow taste even better the next day, if you manage to have any
02 -
  • Don't rush the garlic, thirty seconds is all it needs or it turns bitter and ruins the sauce
  • The sauce thickens quickly once the Parmesan goes in, so have your pasta ready to toss immediately
  • If the heat from Cajun seasoning worries you, start with half and adjust from there
03 -
  • Pat your chicken completely dry before seasoning it, or the spices won't stick properly
  • Use freshly grated Parmesan instead of pre-grated, it melts so much better into the sauce

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