creamy cajun chicken pasta
This creamy Cajun chicken pasta is a delicious and flavorful dish that combines tender chicken, pasta, and a rich, spicy sauce. Perfect for a satisfying meal any day of the week!
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning Adjust amount for more or less heat based on preference.
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup chicken broth
- 1 cup diced bell peppers Mix of red and green.
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped For garnish.
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken breasts with Cajun seasoning, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side until fully cooked. Remove the chicken from the skillet and let it rest before slicing it into strips.
- In the same skillet, add diced onion and bell peppers. Sauté until they begin to soften, about 3-5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low and stir in the heavy cream. Cook for about 2-3 minutes, stirring frequently.
- Gradually add the shredded Parmesan cheese, stirring until the sauce is smooth and creamy.
- Add the cooked pasta and sliced chicken to the skillet. Stir until all ingredients are well combined and coated with the creamy sauce. Cook for an additional 2 minutes to heat through.
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
Adjust the amount of Cajun seasoning for more or less heat based on your preference.
You can use other types of pasta, such as fettuccine or rigatoni, if desired.
This dish can be stored in the fridge for up to 3 days in an airtight container. Reheat on the stove over low heat, adding a splash of cream or broth to help loosen the sauce.