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Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta with penne coated in a rusty-red Cajun cream sauce, plus blackened chicken strips and charred bell peppers. You’ll simmer the sauce until lightly thickened, then toss everything together with reserved pasta water for a glossy cling.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb chicken breast Slice into strips.
  • 2 tbsp Cajun seasoning Divided; 1 tbsp for chicken and 1 tbsp for the sauce.
  • 1 tsp salt To taste.
Pasta and cooking base
  • 1 lb penne pasta Cook in salted boiling water until al dente.
  • 2 tbsp butter For the sauce base.
  • 1 tbsp olive oil For searing chicken and cooking peppers.
Aromatics and vegetables
  • 3 cloves garlic Minced.
  • 1 count red bell pepper Sliced.
  • 1 count yellow bell pepper Sliced.
Cajun cream sauce
  • 1 cup chicken broth Use to simmer and loosen the sauce.
  • 1.5 cup heavy cream For the creamy Cajun sauce.
  • 0.5 cup parmesan cheese Grated; stir in until melted.
Garnish
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Blacken the chicken
  1. Toss the chicken strips with 1 tablespoon Cajun seasoning to coat. Heat olive oil in a large skillet over high heat and sear the chicken for 4–5 minutes until deeply blackened and cooked, then set aside.
Build the Cajun cream sauce
  1. Melt butter in the same skillet, then sauté the bell peppers for 3–4 minutes. Add garlic and the remaining Cajun seasoning and cook for 1 minute, stirring constantly.
Simmer and thicken
  1. Add chicken broth and heavy cream to the skillet and simmer for 4–5 minutes until slightly thickened. Stir occasionally to keep the sauce smooth.
Combine and serve
  1. Stir in the parmesan until melted, then toss in the pasta and the reserved chicken. Add reserved pasta water as needed to make the sauce cling to every piece.
  2. Serve immediately, topped with fresh parsley.

Notes

Pro tip: reserve pasta water before draining so you can adjust the sauce thickness and help it coat the penne. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently on the stove with a splash of broth or cream to loosen. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter version, swap half the heavy cream for evaporated skim milk or light cream (texture may be slightly thinner).