Cajun Chicken Pasta
Spice up your weeknight with a creamy, spicy soul food–inspired Cajun Chicken Pasta that’s loaded with peppers, onions, and zesty Cajun seasoning. This dish balances tender chicken breast tossed in homemade Cajun seasoning, sweet bell peppers, sharp onions, and a luscious cream sauce—all in one skillet.
Ingredients
- 12 oz penne or rigatoni pasta Barilla or De Cecco work great
- 1 lb boneless, skinless chicken breasts thinly sliced (or thighs for extra juiciness)
- 2 Tbsp Cajun seasoning store-bought or homemade blend
- 1 Tbsp olive oil or avocado oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced (fresh is best)
- 1⅓ cups heavy cream sub half-and-half for lighter sauce
- ½ cup low-sodium chicken broth adds depth without extra salt
- ½ cup grated Parmesan cheese freshly grated, not pre-shredded
- 1 Tbsp butter for extra silkiness
- Salt and black pepper to taste
- ¼ tsp red pepper flakes optional, for extra kick
- 2 Tbsp fresh parsley chopped (plus more for garnish)
Instructions
- Fill a large pot with water, bring to a rolling boil, and salt generously. Add pasta and cook until just al dente. Toss drained pasta with a drizzle of olive oil.
- Pat chicken slices dry and toss with Cajun seasoning, salt, and pepper. Sear in a skillet over medium-high heat until golden brown and cooked through.
- In the same skillet, sauté bell peppers and onion until tender. Stir in garlic and red pepper flakes.
- Deglaze with chicken broth, then stir in heavy cream and simmer until slightly thickened. Season with salt.
- Whisk in Parmesan until smooth. Add reserved pasta water if needed to adjust consistency.
- Return chicken and pasta to the skillet. Toss until coated. Warm through and finish with parsley.
Notes
Choose a sturdy pasta shape like penne or rigatoni. Let the cream sauce rest off the heat to thicken. Avoid boiling the sauce after adding cheese for a silky texture.
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