Bold creamy Cajun chicken (Printable)

Penne tossed with spiced chicken, peppers, and a savory creamy sauce for a comforting meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 ounces penne or fettuccine pasta

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup freshly grated Parmesan cheese
13 - Salt and black pepper, to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra Parmesan cheese

# Directions:

01 - Boil pasta in a large pot of salted water until al dente. Drain, reserving ¼ cup of pasta water.
02 - Toss chicken strips with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until browned and cooked through. Remove and set aside.
04 - Melt butter in the same skillet over medium heat. Add bell peppers, red onion, and garlic; sauté until softened, about 4–5 minutes.
05 - Pour in heavy cream and chicken broth, scraping up browned bits. Simmer for 2–3 minutes until slightly thickened.
06 - Reduce heat to low and stir in Parmesan until melted and sauce is creamy. Season with salt and pepper.
07 - Add pasta, chicken, and reserved pasta water to skillet. Toss to coat and heat through.
08 - Plate immediately, garnished with fresh parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • The chicken cooks quickly while the sauce builds flavor—total kitchen time under 40 minutes.
  • That moment when you add pasta water and everything transforms into a silky coating that tastes like you've been simmering for hours.
  • One pan (well, technically two, but who's counting) means cleanup barely happens.
02 -
  • Don't overcook the chicken—those thin strips are done in 5-7 minutes and will shred if you push it further; remove it early and let the residual heat finish the job.
  • That reserved pasta water is crucial; the starch in it transforms a thin sauce into something that clings to every noodle instead of sliding off.
  • If your sauce breaks or looks grainy, you likely overheated the cream or added cold cream to a too-hot pan—keep the heat at medium or lower once dairy enters the picture.
03 -
  • Pat your chicken dry before seasoning and cooking—any moisture on the surface prevents browning and that caramelized crust that makes everything taste better.
  • If you're cooking for guests and worried about timing, cook the pasta and prep your vegetables ahead of time; the actual cooking happens in the last 15 minutes while everyone's arriving.
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