Save There's something about the smell of Cajun spices hitting hot oil that instantly transported me back to a New Orleans kitchen I visited years ago. I came home determined to recreate that boldness without the plane ticket, and this pasta became my answer—spicy chicken, cream sauce that clings to every strand, and peppers that add both color and sweetness to cut through the heat. My friends stopped asking what I was making and started just showing up on the nights they knew I'd be preparing it. It's become one of those dishes that feels both special and effortless, like you're doing something impressive when really you're just letting good ingredients do the talking.
I made this for my partner on a random Tuesday after a long day, and watching them take that first bite—eyes widening at the flavor—reminded me why cooking for people matters. They asked for the recipe immediately, which meant I'd nailed something. Now when they mention being tired, I know exactly what'll turn the evening around.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 450g): Slice these into thin strips so they cook fast and absorb the Cajun seasoning evenly—I learned the hard way that thick chunks stay rubbery.
- Cajun seasoning (1½ tablespoons): This is where the backbone of the dish lives; don't skip it or dilute it with other spices.
- Olive oil (1 tablespoon): Just enough to get the chicken golden without making the dish feel greasy.
- Penne or fettuccine pasta (340g / 12 oz): Pick whichever you prefer; penne catches the sauce in its tubes, fettuccine lets it cling to ribbons.
- Red and yellow bell peppers (1 of each, thinly sliced): The color is half the appeal, but the sweetness is what keeps the dish from being one-note spicy.
- Red onion (1 small, thinly sliced): It adds bite and complexity without overpowering the cream sauce.
- Garlic (2 cloves, minced): Fresh garlic makes a difference here; jarred just doesn't have the same punch.
- Unsalted butter (2 tablespoons): This creates the foundation for a sauce that actually coats your pasta instead of pooling at the bottom.
- Heavy cream (250ml / 1 cup): The richness that makes this feel indulgent on a weeknight.
- Chicken broth (60ml / ¼ cup): Adds depth and keeps the sauce from being too heavy or one-dimensional.
- Freshly grated Parmesan cheese (60g / ½ cup): Grate it yourself; pre-shredded versions have anti-caking agents that make the sauce grainy.
- Salt and black pepper: Taste as you go—everyone's Cajun seasoning blend is different.
- Fresh parsley and extra Parmesan for garnish: These feel like small details but they're what makes the plate look alive.
Instructions
- Start your pasta:
- Get a large pot of salted water boiling—it should taste like the sea. Drop in your pasta and cook until al dente, which means it still has a slight firmness when you bite it. Drain it but save that starchy pasta water; it's liquid gold for tightening your sauce later.
- Season and sear the chicken:
- Coat your chicken strips thoroughly in Cajun seasoning—don't be shy, this is where the dish gets its personality. Heat olive oil in a large skillet over medium-high until it shimmers, then add the chicken and don't move it around for a minute or two; you want golden-brown edges that taste slightly caramelized.
- Build your vegetable base:
- Once the chicken is cooked through and set aside, melt butter in that same skillet over medium heat. Add your bell peppers, onion, and garlic, and let them soften for a few minutes until the raw edge disappears and things start to smell incredible.
- Create the cream sauce:
- Pour in heavy cream and chicken broth, stirring to scrape up all those flavorful browned bits stuck to the pan—that's called deglazing and it adds serious depth. Let it simmer gently for a couple minutes, then reduce the heat and stir in your Parmesan until it melts into a smooth, creamy sauce.
- Bring it all together:
- Add your cooked pasta back to the skillet along with the chicken, then toss everything together. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it reaches that perfect clingy consistency. Taste and adjust salt and pepper.
- Plate and finish:
- Divide into bowls or plates and top with fresh parsley and a generous shower of extra Parmesan. Serve immediately while everything's still hot and the sauce is at its creamiest.
Save There's a particular kind of quiet satisfaction that comes from serving a bowl of this pasta and hearing someone ask for seconds before they've even finished their first. It's the kind of dish that doesn't require fancy plating or restaurant-level technique; it just needs good ingredients treated with a little respect and timing.
Why Cajun Spices Work Here
Cajun seasoning blends paprika, cayenne, garlic, and other warm spices that somehow make cream sauce feel less heavy and more vibrant. The heat cuts through the richness in a way that makes you keep eating instead of feeling overwhelmed halfway through. I've tried making this with mild spices and it flattens into something forgettable; the Cajun element is what makes it memorable.
Variations Worth Trying
Once you nail the basic version, this recipe becomes a playground. I've swapped the chicken for shrimp on nights when I wanted something lighter and brighter; the timing stays roughly the same and suddenly it feels like a completely different dish. Some friends add sun-dried tomatoes or spinach, which adds earthiness without changing the fundamentals of how the sauce comes together.
Make It Your Own
The beautiful thing about a recipe like this is that it's forgiving enough to adapt to what you have on hand or what you're craving. Swap peppers for mushrooms, use whatever pasta shape appeals to you, even adjust the heat level based on who's eating. The structure—protein, vegetables, cream sauce, pasta—is the skeleton; everything else is negotiable.
- Add a splash of white wine or even a squeeze of lemon juice to brighten the sauce if you want it less heavy.
- If you don't have Cajun seasoning, mix paprika, garlic powder, cayenne, and a pinch of thyme for a quick substitute.
- This reheats reasonably well in the oven at low temperature, though it's honestly best eaten fresh and hot.
Save This is the kind of dish that reminds you why you bother cooking at all—it's faster than ordering takeout, costs less than a restaurant meal, and tastes genuinely impressive without requiring special skills or equipment. Make it once and you'll be making it regularly.
Recipe FAQs
- → What pasta works best for this dish?
Penne or fettuccine are excellent choices as they hold the creamy sauce well and provide a satisfying texture.
- → How can I add extra spice to the dish?
Add a pinch of cayenne pepper or use a spicier Cajun seasoning blend to increase the heat without overpowering the flavors.
- → Can I substitute the chicken with seafood?
Yes, shrimp makes a delicious alternative that pairs nicely with the creamy sauce and vegetables.
- → What should I do if the sauce is too thick?
Stir in reserved pasta water a little at a time until the sauce reaches your desired consistency.
- → How do I keep the chicken tender and juicy?
Sauté the seasoned chicken over medium-high heat until browned but still moist inside, about 5–7 minutes.
- → Is there a way to make this dish dairy-free?
You can substitute heavy cream and butter with plant-based alternatives, and skip the Parmesan or use a dairy-free cheese option.