Description
This Cajun Chicken Pasta recipe combines tender, spiced chicken breasts with a creamy, flavorful sauce made from heavy cream, Parmesan cheese, and sautéed bell peppers. Tossed with linguine or fettuccine, it’s a deliciously comforting dish with a hint of smoky Cajun spice, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
Sauce and Vegetables
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 cup chopped fresh parsley
Pasta and Garnish
- 1 pound linguine or fettuccine pasta
- Optional: grated Parmesan and red pepper flakes for garnish
Instructions
- Season the chicken: Begin by seasoning the chicken breasts evenly on all sides with the Cajun seasoning to infuse the meat with bold flavor.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked through and juices run clear.
- Rest and slice chicken: Remove the chicken from the skillet and let it rest to retain juices. Once cooled slightly, slice the chicken into thin strips for easy tossing with pasta.
- Sauté garlic: In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic until fragrant, about 1 minute, to build a flavorful base.
- Cook bell peppers: Add the red and yellow bell peppers and cook for 3-4 minutes until they begin to soften and release their sweetness.
- Create sauce: Pour in the heavy cream and stir in Parmesan cheese. Season with paprika, salt, and pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it slightly thickens.
- Cook pasta: Meanwhile, cook the linguine or fettuccine according to package instructions. Drain and reserve some pasta water for adjusting sauce consistency.
- Combine pasta and sauce: Toss the cooked pasta in the skillet with the creamy bell pepper sauce, adding reserved pasta water if necessary to achieve desired consistency.
- Add chicken: Return the sliced chicken to the skillet, mixing to ensure the meat is evenly distributed throughout the pasta.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and garnish with additional Parmesan and red pepper flakes if desired. Serve hot and enjoy!
Notes
- If you prefer a spicier pasta, increase the amount of Cajun seasoning or add extra red pepper flakes.
- To lighten the dish, substitute heavy cream with half-and-half or a cream alternative, though the sauce may be less rich.
- Allowing the chicken to rest after cooking ensures juicy, tender meat when sliced.
- Reserve pasta water to adjust the sauce consistency—it helps the sauce cling to the pasta better.
- Fresh parsley adds a vibrant color and a touch of freshness just before serving.
