Creamy Cajun Chicken Penne (Printable Version)

Tender Cajun-spiced chicken and penne pasta tossed in a rich, creamy parmesan sauce with sautéed bell peppers.

# 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

# Step-by-Step:

01 - Cook penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
02 - Slice chicken breasts horizontally through the center to create thinner cutlets. Coat both sides evenly with 1 tablespoon Cajun seasoning, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet, let rest for 2 minutes, then slice into strips.
04 - Melt butter in the same skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in sliced red and yellow bell peppers. Cook for 3-4 minutes until slightly softened but still retaining some crunch.
06 - Pour in heavy cream and chicken broth. Add remaining teaspoon of Cajun seasoning. Bring mixture to a gentle simmer, stirring occasionally.
07 - Stir in grated Parmesan cheese and cook for 2 minutes until melted and sauce has thickened slightly. Season with salt and black pepper to taste.
08 - Add drained pasta and sliced chicken strips to the skillet. Toss everything together until evenly coated with sauce. If too thick, thin with reserved pasta water. Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The Cajun spice crust on the chicken creates layers of flavor that store-bought pasta sauce just cant match
  • Everything comes together in one pan in under 40 minutes, making it perfect for hectic weeknights
  • The creamy sauce clings to every penne tube, ensuring no bite is bland
02 -
  • Reserve that pasta water before draining—it's liquid gold that can save a too-thick sauce with just a splash
  • Don't rush searing the chicken, because that golden crust is where most of the flavor lives
  • The sauce thickens quickly off heat, so remove from flame slightly earlier than you think
03 -
  • Room temperature cream incorporates more smoothly into the sauce without separating or becoming grainy
  • A dry white wine like Sauvignon Blanc pairs beautifully and cuts through the richness

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