Go Back
Top view of a colorful cajun chicken pasta dish with chicken, bell peppers, and fresh herbs in a skillet.

Cajun Chicken Pasta

A creamy, spicy pasta dish featuring perfectly seasoned chicken breast with bell peppers and onions in a rich Cajun cream sauce. This restaurant-quality meal comes together in just 30 minutes for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Seasoning
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano dried
  • 1/2 tsp thyme dried
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Pasta
  • 12 oz penne pasta
  • 1 lb chicken breast boneless, skinless, cut into strips
  • 3 tbsp olive oil divided
  • 1 medium bell pepper red or green, sliced
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Base
  1. Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. In a small bowl, combine all cajun seasoning ingredients: paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix well.
Cook the Chicken
  1. Season chicken strips generously with the cajun seasoning mixture, using about 2/3 of the spice blend. Toss to coat evenly.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5-6 minutes until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Make the Sauce
  1. In the same skillet, add remaining 1 tablespoon olive oil. Add sliced bell pepper and onion, cook for 4-5 minutes until softened.
  2. Add minced garlic and remaining cajun seasoning, cook for 30 seconds until fragrant.
  3. Pour in chicken broth and heavy cream, bring to a gentle simmer. Cook for 2-3 minutes to reduce slightly.
Combine and Serve
  1. Return cooked chicken to the skillet. Add drained pasta and grated Parmesan cheese. Toss everything together, adding reserved pasta water if needed to achieve desired consistency.
  2. Cook for 1-2 minutes until cheese is melted and sauce coats the pasta. Taste and adjust seasoning if needed.
  3. Serve immediately garnished with fresh chopped parsley and additional Parmesan cheese if desired.

Notes

For a milder version, reduce cayenne pepper to 1/4 teaspoon. You can substitute heavy cream with half-and-half for a lighter sauce. Leftovers keep well in the refrigerator for 2-3 days.