Cajun chicken pasta peppers

The first time Cajun cooking clicked for me was during a chaotic Tuesday dinner rush when my Cajun-spiced seasoning blend hit a hot pan with cream. That sizzle and the way the peppers brightened everything up turned a regular weeknight into something that felt like a small celebration at the table.

I once made this for friends who swore they did not like spicy food and watched them scrape their plates clean asking what I put in the sauce. The beauty of Cajun seasoning is that you can control the heat level while keeping all that deep smoky flavor everyone gravitates toward.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting these into strips helps them cook evenly and lets every bite pick up that Cajun seasoning properly
• 300 g penne or fettuccine: Penne catches the sauce in its tubes while fettuccine gives you those silky noodles that coat beautifully with the cream
• 1 red bell pepper: Red peppers bring natural sweetness that balances all the spices
• 1 yellow bell pepper: Yellow peppers add more color and a mild flavor that lets the other ingredients shine
• 1 green bell pepper: Green peppers have a slightly sharper taste that keeps the dish from becoming too rich
• 1 small red onion: Thinly sliced red onion becomes sweet and tender in the sauce adding another layer of flavor
• 2 cloves garlic: Fresh garlic is non negotiable here for that aromatic base that makes everything taste better
• 2 tbsp Cajun seasoning: This is the flavor engine of the whole dish so use one you really like or make your own
• 1/2 tsp salt: The Cajun seasoning already has salt but this helps balance everything especially the cream
• 1/2 tsp freshly ground black pepper: Freshly ground makes a huge difference here for that little kick of heat
• 1/4 tsp smoked paprika: This adds that deep smoky undertone that makes the dish feel authentic
• 200 ml heavy cream: Heavy cream creates that luxurious restaurant style sauce that coats every strand of pasta
• 30 g grated Parmesan cheese: Parmesan brings salty umami that ties the cream and spices together perfectly
• 2 tbsp olive oil: You need one tablespoon for the chicken and another for the vegetables
• 1 tbsp unsalted butter: Butter combined with olive oil gives the vegetables a nice golden color and richer flavor
• Fresh parsley chopped: Fresh parsley adds a bright pop of color and a fresh finish against all that rich sauce
• Extra grated Parmesan: Always have more Parmesan ready because someone at the table will want extra

Instructions

Get the pasta going first:

Boil a large pot of salted water and cook the pasta until it is al dente then drain it but save that half cup of pasta water because it is liquid gold for fixing your sauce later

Season the chicken well:

Toss those chicken strips with 1 tablespoon of the Cajun seasoning plus your salt and pepper until every piece is evenly coated

Sear the chicken properly:

Heat 1 tablespoon of olive oil in a large skillet over medium high heat then add the chicken and cook for about 5 to 7 minutes until it is golden brown and fully cooked through before moving it to a plate

Cook the vegetables:

In the same skillet add the remaining olive oil and butter then saute the bell peppers and onion for 4 to 5 minutes until they soften before adding the garlic and smoked paprika for one more minute

Build the creamy sauce:

Turn the heat down to medium low and stir in the heavy cream with the remaining Cajun seasoning then let it simmer for 2 minutes while you scrape up all those flavorful browned bits from the bottom of the pan

Bring everything together:

Add the cooked pasta chicken and Parmesan to the skillet then toss it all together adding that reserved pasta water a little at a time until the sauce coats everything the way you want it to

Finish and serve:

Taste the dish and adjust the seasoning if it needs anything then serve it hot with some fresh parsley and extra Parmesan sprinkled on top

Save

This recipe has become my go to when I need to feed a crowd on short notice because it looks impressive on the plate but comes together so quickly. Something about the colorful peppers against that creamy sauce makes people feel like they are eating something special even on a random Wednesday night.

Getting the Right Spice Level

Every Cajun seasoning blend is different and I have learned this the hard way by accidentally making dishes too spicy for some guests. Start with less seasoning than you think you need because you can always add more but you cannot fix it once it is too hot.

Perfecting the Sauce Consistency

The sauce will look thin at first when you add the cream but do not panic because it thickens as it simmers and even more when you toss in the Parmesan and pasta. I used to rush this step and now I know that patience here makes the difference between a watery sauce and one that coats every strand of pasta perfectly.

Make Ahead Strategy

You can slice all your vegetables and season the chicken up to a day ahead which makes the actual cooking feel almost effortless on busy nights. The dish is best served immediately but leftovers reheat surprisingly well with a splash of cream or pasta water to loosen the sauce back up.

• Chop all your vegetables the night before and store them in the refrigerator
• Season the chicken ahead of time and keep it covered in the refrigerator
• Have all your ingredients measured out before you start cooking

Save

This dish brings so much joy to the table with those colorful peppers and that creamy spicy sauce that everyone reaches for first. Once you make it a few times you will find yourself tweaking the spice level to perfectly match your family is taste.

Recipe Questions & Answers

→ How is the chicken prepared for this dish?

The chicken breasts are sliced into strips and coated evenly with Cajun seasoning, salt, and pepper before being seared in olive oil until golden and cooked through.

→ What type of pasta works best?

Penne or fettuccine pasta are ideal choices, cooked until al dente to hold the creamy sauce well.

→ Can the spice level be adjusted?

Yes, adding a pinch of cayenne pepper increases heat, or use less Cajun seasoning for a milder flavor.

→ What vegetables are included?

Sliced red, yellow, and green bell peppers along with thinly sliced red onion are sautéed to add sweetness and texture.

→ How is the creamy sauce made?

The sauce combines heavy cream, garlic, Cajun seasoning, and Parmesan cheese, simmered gently and finished by tossing with the cooked pasta and chicken.