Creamy Cajun Chicken Penne (Printable Version)
Tender spiced chicken in a rich creamy sauce with colorful peppers over penne pasta.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz penne pasta
05 - Water, for boiling
06 - 1 teaspoon salt
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While pasta cooks, slice chicken breasts in half horizontally. Coat both sides evenly with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden brown and cooked through. Remove, let rest 2 minutes, then slice into strips.
04 - In the same skillet, melt butter over medium heat. Add onion and sauté 2 minutes. Add garlic and cook 30 seconds until fragrant.
05 - Stir in bell peppers and cook 3–4 minutes until slightly softened.
06 - Pour in heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and black pepper to taste.
08 - Add drained penne pasta and sliced chicken to the sauce. Toss to coat evenly. If sauce is too thick, add a little reserved pasta water. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The Cajun spice blend creates this incredible depth of flavor that feels fancy but comes together in under 40 minutes
- That creamy sauce hugs every piece of pasta and chicken, making each bite ridiculously comforting
02 -
- I once forgot to reserve pasta water and ended up with a sauce that was way too thick, that little bit of starchy water is pure magic for fixing consistency
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
03 -
- Slice your bell peppers thin and uniform so they cook evenly and look restaurant-quality
- Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that prevent smooth melting