Description
Cajun Chicken Pasta brings bold flavors and creamy comfort. Learn my easy recipe, perfect for a lively dinner or satisfying leftovers.
Ingredients
Scale
- Main Ingredients:
- 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced or cubed
- 12 oz fettuccine or penne pasta
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium preferred)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- Cajun Flavor Boosters:
- 2–3 cloves garlic, minced (or more, if you’re like me!)
- 1 tbsp tomato paste
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped, for garnish
- Optional Extras:
- Pinch of red pepper flakes (for extra heat)
- Splash of white wine (for deglazing)
Instructions
- Prep Your Ingredients:: First things first, get everything ready for your Cajun Chicken Pasta. Slice that chicken, dice those bell peppers and onion, mince the garlic. This is where I always feel like a pro chef, with all my little bowls lined up. It’s also where I sometimes forget to salt the pasta water, a mistake I’ve made more times than I care to admit! Seriously, season your pasta water like the sea; it makes all the difference in the final taste.
- Sear the Chicken:: Heat a large skillet or Dutch oven over medium-high heat with a swirl of olive oil and a pat of butter. Once shimmering, add your chicken pieces. Don’t overcrowd the pan, hon! Sear them until they’re golden brown and cooked through, about 5-7 minutes. This step is crucial for flavor, giving the chicken a beautiful crust. I used to rush this, and the chicken would be pale and sad. Now, I let it get properly browned, and the kitchen smells amazing!
- Sauté the Veggies:: Remove the chicken and set it aside. In the same pan (all those delicious browned bits are flavor!), add a bit more oil if needed. Toss in your diced onions and bell peppers. Sauté them until they’re softened, about 5-7 minutes. You’ll start to smell that lovely sweet aroma, a signal that your Cajun Chicken Pasta is on its way to deliciousness! This is where I sometimes get distracted by my cat and almost burn the onions, but I’m getting better!
- Build the Cajun Sauce Base:: Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. The tomato paste should darken slightly, indicating it’s toasting and releasing its full flavor. Then, sprinkle in your Cajun seasoning. Let it cook for about a minute, stirring constantly, so the spices get nice and aromatic. Oh, the smell at this point is just incredible – spicy, earthy, warming, exactly what you want for Cajun Chicken Pasta!
- Create the Creamy Sauce:: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan – that’s pure flavor, don’t leave it behind! Bring it to a simmer, then stir in the heavy cream. Let it gently bubble for a few minutes until it thickens slightly. This is where I always taste it and adjust the seasoning. Sometimes it needs a little more salt, sometimes a dash more Cajun spice. Trust your taste buds here!
- Combine and Serve Your Cajun Chicken Pasta:: Return the cooked chicken to the pan along with your cooked pasta. Toss everything together, making sure every strand of pasta and every piece of chicken is coated in that luscious, creamy Cajun sauce. Stir in the Parmesan cheese until it’s melted and smooth. Garnish with fresh parsley. The whole dish should look vibrant and inviting. It’s a glorious mess, but a delicious one! I always take a quick spoonful right from the pan, just to make sure it’s perfect, you know?