Easy Cajun Chicken Pasta

4 from 5 votes

Cajun chicken pasta with golden-seared chicken, bell peppers, and penne in a rich creamy sauce. Ready in 40 minutes and packed with bold, layered flavor your family will love.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Servings:

Calories: 605kcal

Author: Jennifer Fishkind

Ingredients

12 ounces penne pasta
1½ pounds boneless skinless chicken breasts cut into bite size pieces
2½ tablespoons cajun seasoning I used Walker and Son’s Slap Ya Mama brand (Divide 1 ½ tablespoons for seasoning the chicken and 1 tablespoons for the sauce)
2 tablespoons extra virgin olive oil (Divided)
1 tablespoon salted butter
½ cup finely chopped yellow onion
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
2 tablespoons minced garlic
1 teaspoon smoked paprika
½ cup chicken broth
½ teaspoon fresh cracked black pepper
1 cup heavy cream
½ cup freshly grated parmesan cheese for the sauce
2 tablespoons freshly grated parmesan cheese for garnish
1 tablespoon chopped fresh cilantro for garnish

Instructions

Bring a large pot of water to a boil, and add 1 tablespoon of table salt. Cook the penne according to package directions until al dente. Drain well. (You can rinse the pasta in cold water to help stop the cooking process and keep your pasta from becoming mushy)
12 ounces penne pasta
Pat chicken pieces dry with a paper towel, and sprinkle with 1 ½ tablespoons of Cajun seasoning.
1½ pounds boneless skinless chicken breasts, 1.5 tablespoons Cajun seasoning
In a large skillet over medium-high heat, add 1 tablespoon of olive oil.
1 tablespoons extra virgin olive oil
Sear chicken pieces until cooked through, golden brown and no longer pink inside (The internal temp should be 165°F) Transfer to a plate, and set it aside.
In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté onion and bell peppers until softened, about 4–5 minutes.
1 tablespoons extra virgin olive oil, 1 tablespoon salted butter, ½ cup finely chopped yellow onion , 1 red bell pepper, 1 yellow bell pepper
Add the minced garlic, 1 tablespoon Cajun seasoning, and smoked paprika. Cook for 30 seconds until fragrant.
1 tablespoons Cajun seasoning, 2 tablespoons minced garlic, 1 teaspoon smoked paprika
Pour in chicken broth and scrape up any browned bits, and simmer for about 2 minutes.
½ cup chicken broth
Stir in the fresh cracked black pepper.
½ teaspoon fresh cracked black pepper
Reduce the heat to medium-low, stir in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
1 cup heavy cream
Add the Parmesan, stirring well.
½ cup freshly grated parmesan cheese
Add the cooked penne to the sauce and toss to coat.
Taste and adjust salt, pepper, or extra Cajun seasoning as needed.
Add the cooked chicken on top and stir it in. Sprinkle with chopped cilantro and extra Parmesan.
2 tablespoons freshly grated parmesan cheese, 1 tablespoon chopped fresh cilantro

Notes

Storage:

Refrigerator: Leftovers will keep in an airtight container for up to 3 days. When you're ready to reheat, add a small splash of chicken broth to a skillet over medium-low heat, it loosens the sauce back up and brings it right back to that creamy consistency.
Freezer: Cream-based sauces tend to separate when frozen, so this isn't a dish that freezes particularly well. If you really need to, transfer it to a freezer-safe container and it'll keep for up to a month. Thaw it overnight in the refrigerator and reheat gently on the stovetop.
Room Temperature: Don't leave it sitting out for more than 2 hours.

Tips:

Give the chicken room to breathe. Don't crowd the pan. When the pieces overlap, they steam instead of sear, and you lose all that gorgeous color and crust that makes this dish what it is. Work in batches if you need to.
Let the sauce simmer before the pasta goes in. Those 3 to 4 minutes after adding the cream aren't just downtime, that's when the sauce thickens up enough to actually cling to the penne instead of pooling at the bottom of the bowl. Don't rush it.
Always taste before you serve. Cajun seasoning can vary a lot by brand, especially when it comes to salt. A final taste at the end lets you catch anything that needs adjusting, sometimes all it takes is a pinch more seasoning or an extra crack of black pepper to pull everything together.

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