Cajun chicken pasta peppers (Printable Version)

Tender chicken and bell peppers tossed in a creamy, spicy sauce with pasta.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 10.5 oz penne or fettuccine

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tbsp Cajun seasoning
09 - 1/2 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp smoked paprika (optional)

→ Dairy

12 - 3/4 cup + 1 tbsp heavy cream
13 - 1/4 cup grated Parmesan cheese

→ Oils & Others

14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter

→ Garnishes

16 - Fresh parsley, chopped (optional)
17 - Extra grated Parmesan (optional)

# How To Make It:

01 - Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - In a bowl, toss chicken strips with 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add the remaining olive oil and butter. Sauté the bell peppers and onion for 4–5 minutes until softened. Add the garlic and smoked paprika (if using), and cook for 1 minute more.
05 - Reduce heat to medium-low. Stir in the heavy cream and remaining Cajun seasoning. Let simmer for 2 minutes, scraping up any browned bits.
06 - Add the cooked pasta, chicken, and Parmesan cheese to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The combination of tender spiced chicken and silky cream sauce creates the kind of comfort food that makes people ask for seconds immediately
  • This recipe comes together in under an hour but tastes like something from a restaurant that required way more effort than it actually did
02 -
  • That pasta water you reserved is the secret weapon for fixing a sauce that is too thick so do not pour it down the drain
  • Cajun seasoning blends vary wildly in heat levels so taste your sauce before you add more because you can always add heat but you cannot take it away
03 -
  • Do not overcrowd the pan when cooking the chicken because it will steam instead of getting that nice golden sear that adds flavor
  • Let your cream come to room temperature before adding it to the hot pan to prevent it from separating

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