Description
This One Pot Creamy Cajun Chicken Pasta unites tender penne, juicy seared chicken, and a smoky Cajun cream sauce in a single skillet for effortless cleanup. Each bite carries layers of spice, cream, and savory depth balanced with gentle heat. The pasta cooks right in the broth, soaking up flavor while naturally thickening the sauce for a velvety finish. For another rich and comforting pasta idea, try this Creamy Lemon Ricotta Pasta Recipe Youll Crave.
Ingredients
- 12 oz (340 g) penne pasta (uncooked)
- 1 lb (450 g) boneless skinless chicken breasts (cut into thin strips)
- 2 tbsp olive oil (divided)
- 1 tbsp unsalted butter
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 3 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 tbsp Cajun seasoning (store-bought or homemade)
- 1/2 cup grated Parmesan cheese (freshly grated)
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper (freshly ground)
- 1/2 tsp salt (adjust to taste)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Prepare chicken: Pat chicken dry, then season evenly with 1 tbsp Cajun seasoning, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 375°F). Sear chicken for 3–4 minutes per side until golden and cooked through to 165°F internal temperature. Remove and set aside.
- Sauté vegetables: In the same skillet, add remaining 1 tbsp olive oil and butter. Add bell peppers and cook 4–5 minutes, stirring until slightly softened and edges begin to char.
- Add aromatics: Stir in minced garlic and remaining Cajun seasoning. Cook for 30 seconds until fragrant and spices appear slightly toasted.
- Deglaze and add liquid: Pour in chicken broth and use a wooden spoon to scrape any browned bits from the bottom. Bring to a gentle boil over medium-high heat.
- Incorporate pasta: Add uncooked penne to the skillet. Stir well to submerge all pasta. Reduce heat to medium, cover, and cook 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Finish with cream: Remove skillet from direct heat. Stir in heavy cream and Parmesan cheese. The sauce will turn glossy and creamy within 2–3 minutes of gentle stirring.
- Return chicken: Slice cooked chicken and return to skillet. Toss to coat in the sauce. Warm for 2 minutes until chicken is heated through.
- Adjust seasoning: Taste and add additional salt or Cajun seasoning if stronger flavor is desired.
- Thicken and finish: Let pasta stand uncovered for 3 minutes; sauce will thicken as it cools slightly and starch sets.
- Serve: Plate hot pasta, sprinkle chopped parsley, and garnish with extra Parmesan if desired. Serve immediately while creamy and steaming.
Notes
- Substitute protein: Try shrimp or smoked sausage instead of chicken; adjust sear time accordingly.
- Make ahead: Prep and refrigerate cooked chicken and sliced veggies up to 24 hours in advance.
- Storage: Store leftovers in an airtight container up to 3 days in the refrigerator.
- Reheating: Warm gently in a skillet over low heat for 5 minutes with a splash of milk or broth to loosen sauce.
- Serving suggestion: Pair with garlic bread or a crisp green salad for balance.
- Spice level: Reduce Cajun seasoning to 1 tbsp for a milder dish without losing flavor.
- Freezing: Not ideal due to dairy separation, but can freeze up to 1 month if reheated over low heat.
Nutrition
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