Creamy Cajun Chicken Penne (Printable)

Tender Cajun-spiced chicken and penne tossed in a rich parmesan cream sauce with 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

# Directions:

01 - Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Slice the chicken breasts in half horizontally, then coat both sides with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove chicken, let rest for 2 minutes, then slice into strips.
04 - In the same skillet, melt butter over medium heat. Add onion and sauté for 2 minutes. Add garlic and cook for another 30 seconds.
05 - Stir in the bell peppers and cook for 3–4 minutes until slightly softened.
06 - Pour in the heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and black pepper to taste.
08 - Add the drained penne pasta and sliced chicken to the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The Cajun spice blend creates this incredible crust on the chicken that you'll want to eat straight from the pan
  • Everything happens in one skillet, meaning minimal cleanup and maximum flavor development
  • The creamy sauce strikes that perfect balance between rich and slightly spicy, making it impossible to stop at just one serving
02 -
  • Don't overcrowd the pan when searing chicken or you'll steam instead of sear. Work in batches if necessary.
  • The sauce thickens quickly off heat, so pull it a minute before you think it's done.
  • Pasta water is your safety net for adjusting sauce thickness without diluting flavor.
03 -
  • Double the Cajun seasoning on the chicken if you love heat, but keep the sauce portion moderate
  • A splash of pasta water rescues broken sauces and brings everything together beautifully

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