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Creamy Cajun Chicken Pasta Recipe

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4.4 from 5 reviews

This creamy Cajun chicken pasta is a flavorful and comforting dish featuring tender pieces of Cajun-seasoned chicken tossed with penne pasta in a rich, creamy sauce made with heavy cream, smoked paprika, and parmesan cheese. Enhanced with sautéed bell peppers and onions, this recipe delivers a perfect balance of spicy, smoky, and savory notes, making it an excellent weeknight dinner that takes just 30 minutes to prepare and serves six.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Pasta

  • 8 oz penne pasta (cooked according to package instructions and drained)

Chicken

  • 1 ½ lbs boneless skinless chicken breast, cut into 1” pieces
  • 4 teaspoons Cajun seasoning (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon pepper (divided)
  • 3 Tablespoons salted butter (divided)

Vegetables

  • ½ yellow onion, diced
  • 2 bell peppers, sliced (any color, recommended red)

Sauce

  • 1 ½ cups heavy cream
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ⅓ cup fresh parmesan cheese

Instructions

  1. Cook Pasta: Begin by cooking the penne pasta according to the package instructions. Once cooked, drain and set aside.
  2. Season Chicken: In a large ziplock bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add the chopped chicken pieces, seal the bag tightly, and shake it until the chicken is fully coated with the seasoning. Set aside while preparing the other ingredients.
  3. Melt Butter and Cook Chicken: Heat 2 tablespoons of salted butter in a large pan over medium heat. Add the seasoned chicken pieces to the pan in batches if necessary to avoid overcrowding. Cook until the chicken is browned on the outside and just cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
  4. Sauté Vegetables: To the same pan, add the remaining 1 tablespoon of butter and allow it to melt. Add the diced onion and sliced bell peppers. Cook, stirring frequently, until the vegetables begin to soften, roughly 3 to 5 minutes.
  5. Prepare Creamy Sauce: Stir in the heavy cream along with smoked paprika, dried basil, garlic powder, the remaining 1 teaspoon of Cajun seasoning, and ¼ teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the sauce, stirring occasionally, until it thickens to a creamy consistency.
  6. Combine and Finish: Return the cooked chicken to the pan with the creamy sauce. Add the fresh parmesan cheese and the drained cooked pasta. Stir everything together until the cheese has melted and the pasta is thoroughly coated with the sauce. Serve warm, optionally garnished with fresh parsley for added color and flavor.

Notes

  • Cook the chicken in batches if your pan is small to ensure even browning and proper cooking.
  • If you prefer less spicy, reduce the amount of Cajun seasoning used.
  • You can substitute penne with any other pasta shape like rigatoni or fusilli.
  • For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
  • Fresh parsley garnish adds a nice fresh contrast to the rich dish.

Find it online: https://allcookedup.com/creamy-cajun-chicken-pasta-recipe-2/