Creamy Cajun Chicken Penne Pasta (Printable)

Spiced chicken and penne in a rich cream sauce with peppers, ready in 40 minutes.

# What You'll 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 for garnish

# 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 - Slice the chicken breasts in half horizontally, then coat both sides 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 for 2 minutes. Add garlic and cook 30 seconds until fragrant.
05 - Stir in the 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 sauce clings to every penne tube like it was made for each other, no runaway cream pooling at the bottom of your bowl
  • Everything happens in one skillet while the pasta bubbles away, meaning fewer dishes and more time actually eating
  • That Cajun kick hits different when it is wrapped in creamy richness, not too mild but not blowing your head off either
02 -
  • I once skipped the pasta water step and ended up with sauce that clumped instead of coating, that starchy liquid is liquid gold for proper texture
  • Cajun seasoning brands vary wildly in heat level, start with less than you think and add more at the end because you cannot take it back
  • Cold cream into a hot pan can sometimes separate and turn grainy, let it sit on the counter for ten minutes before you start cooking
03 -
  • Slice your chicken against the grain for the most tender pieces, it makes a bigger difference than most people realize
  • Grate your own Parmesan instead of buying pre-grated, the texture and melt factor are completely different

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