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Quick Creamy Cajun Chicken Pasta

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A quick and easy 20-minute creamy Cajun chicken pasta recipe perfect for busy weeknights, featuring a spicy kick balanced with a luscious cream sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into strips (or thighs for juicier meat)
  • 8 ounces (225 grams) penne or your favorite pasta shape
  • 2 tablespoons Cajun seasoning (e.g., Slap Ya Mama or Tony Chachere’s)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream (or half-and-half for lighter option)
  • 1/2 cup (120 ml) chicken broth
  • 1/2 cup (50 grams) grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: Fresh parsley or green onions for garnish
  • Optional: Crushed red pepper flakes for extra heat

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of penne pasta and cook according to package directions (usually 10-12 minutes) until al dente. Drain and set aside, reserving about 1/4 cup (60 ml) pasta water.
  2. While the pasta cooks, season the chicken strips with 2 tablespoons of Cajun seasoning, plus a pinch of salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until golden and cooked through, flipping once halfway through. Remove chicken from the skillet and set aside.
  3. In the same skillet, add 1 tablespoon of butter. Toss in the diced onion and sliced bell peppers. Sauté for 3-4 minutes until softened but still slightly crisp. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in 1/2 cup (120 ml) chicken broth and 1 cup (240 ml) heavy cream. Stir well, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and let it thicken for about 3-4 minutes. If the sauce gets too thick, add reserved pasta water a tablespoon at a time to loosen it up.
  5. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together so the pasta is coated in the creamy, spicy sauce. Stir in 1/2 cup (50 grams) grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired.
  6. Plate the pasta immediately, garnishing with chopped fresh parsley or green onions if desired. Sprinkle crushed red pepper flakes for extra heat if you like.

Notes

[‘Do not overcook the chicken to avoid dryness; cook just until no longer pink.’, ‘Use fresh garlic for best flavor.’, ‘Adjust Cajun seasoning gradually to control spice level.’, ‘Reserve pasta water to loosen sauce if needed.’, ‘Simmer sauce gently to prevent cream from splitting.’, ‘Start pasta first, then prep chicken and veggies to save time.’, ‘Salt pasta water well for better flavor.’, ‘For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.’, ‘For gluten-free, use gluten-free pasta or spiralized zucchini noodles.’, ‘Freezing cream-based sauce can affect texture; separate pasta and sauce if freezing.’]

Nutrition

Keywords: Cajun chicken pasta, creamy pasta, quick dinner, easy weeknight meal, spicy pasta, chicken pasta recipe

Find it online: https://merrymorsel.com/quick-creamy-cajun-chicken-pasta-recipe-easy-20-minute-dinner-idea/