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Creamy Cajun Chicken and Pasta Recipe: Bold Comfort Food
Ayoub Bazzi

Creamy Cajun Chicken and Pasta

Indulge in this restaurant-quality Cajun chicken and pasta, a comforting dish that perfectly marries spicy, smoky Creole seasonings with a velvety, rich cream sauce. Featuring tender, golden-seared chicken breast, crisp bell peppers, and al dente pasta, this meal is designed for bold flavor lovers. It provides a luxurious dining experience that is surprisingly easy to prepare, making it an ideal choice for a sophisticated yet accessible weeknight dinner that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Cajun-Inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into bite-sized strips
  • 16 oz penne pasta
  • 2 tbsp Cajun seasoning
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 2 whole bell peppers, diced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter

Method
 

  1. Boil a large pot of salted water and cook the penne pasta until al dente.
  2. Drain the pasta and reserve 0.5 cup of the cooking liquid.
  3. Toss the chicken strips with half of the Cajun seasoning in a bowl.
  4. Heat the butter in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
  5. Remove the chicken from the skillet and set aside.
  6. Sauté the diced bell peppers in the same skillet until softened.
  7. Add the minced garlic and cook for one minute until fragrant.
  8. Pour in the heavy cream and chicken broth, stirring in the remaining Cajun seasoning.
  9. Simmer the sauce until slightly thickened, then return the chicken to the skillet.
  10. Toss in the cooked pasta, adding reserved pasta water if needed to adjust the sauce consistency.

Notes

Use rotini or rigatoni if penne is unavailable. Adjust the amount of Cajun seasoning according to your personal preference for heat. Ensure the heavy cream is at room temperature to prevent it from curdling when added to the hot skillet.