Cajun Chicken Pasta Creamy (Printable)

Flavorful chicken and sautéed peppers combine with creamy sauce and pasta for a satisfying dish.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Pasta

07 - 12 oz fettuccine or linguine pasta

→ Vegetables

08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced

→ Creamy Sauce

12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - ½ cup freshly grated Parmesan cheese
15 - ½ teaspoon Cajun seasoning
16 - Salt and black pepper, to taste

→ Garnish

17 - Fresh parsley, chopped
18 - Extra grated Parmesan cheese

# How-To Steps:

01 - Place chicken breasts between two sheets of plastic wrap and pound to even thickness (about ¾ inch). Rub with olive oil, Cajun seasoning, paprika, salt, and pepper. Let marinate while you prepare other ingredients.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken breasts for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate, cover, and rest for 5 minutes. Slice into strips.
04 - In the same skillet, add bell peppers and red onion. Sauté for 3–4 minutes until just tender. Add garlic and cook 1 minute more.
05 - Reduce heat to medium. Add butter, then pour in heavy cream. Stir and simmer gently for 2–3 minutes. Add Parmesan and stir until melted and creamy. If the sauce is too thick, add a splash of reserved pasta water. Season with salt, pepper, and additional Cajun seasoning to taste.
06 - Toss cooked pasta into the sauce with sautéed vegetables. Add chicken slices on top or mix in. Toss to coat everything evenly. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The cream sauce somehow feels luxurious while coming together in about five minutes flat
  • You get that restaurant quality sear on the chicken without any fancy techniques
  • The spice level hits that perfect spot where you want to keep eating but not reach for milk
  • Leftovers somehow taste even better the next day
02 -
  • The sauce will thicken as it stands off the heat, so do not panic if it looks loose at first
  • Pasta water is your secret weapon if the sauce breaks or gets too thick
  • Letting the chicken rest before slicing keeps all the juices inside where they belong
  • Do not add the cheese while the cream is boiling hard or it might separate
03 -
  • Do not move the chicken around in the pan while it sears, let it develop that crust undisturbed
  • Warm your cream slightly before adding it to the hot pan to prevent shocking the sauce
  • Grate your Parmesan from a wedge, not a tub, for the smoothest melting texture

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