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Cajun Comfort
Creamy Cajun Chicken Pasta
A creamy Cajun chicken pasta with seasoned chicken, bell pepper, and penne in a smoky Parmesan cream sauce.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Cooking the chicken first builds a seasoned base for the sauce. A splash of pasta water helps the sauce coat every noodle.
Ingredients
Protein
• 1 lb boneless skinless chicken breast, sliced into strips
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon Cajun seasoning, for the sauce
Pasta & Grains
• 12 oz penne
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 can fire-roasted diced tomatoes, 14.5 oz, drained
• ¾ cup grated Parmesan
Vegetables
• 1 red bell pepper, thinly sliced
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Cook penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2
Toss chicken strips with Cajun seasoning and salt.
3
Heat olive oil in a large skillet over medium-high. Cook chicken 5 to 6 minutes until browned and cooked through, then transfer to a plate.
4
Melt butter in the skillet and add bell pepper. Cook 3 minutes, then add garlic and cook 30 seconds.
5
Pour in cream and broth, then stir in the drained tomatoes and the 1 teaspoon Cajun seasoning. Simmer 3 to 4 minutes.
6
Stir in Parmesan until melted. Add the pasta and chicken and toss to coat, loosening with pasta water as needed.
7
Top with parsley and serve.
How to Make It
1
Cook penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2
Toss chicken strips with Cajun seasoning and salt.
3
Heat olive oil in a large skillet over medium-high. Cook chicken 5 to 6 minutes until browned and cooked through, then transfer to a plate.
4
Melt butter in the skillet and add bell pepper. Cook 3 minutes, then add garlic and cook 30 seconds.
5
Pour in cream and broth, then stir in the drained tomatoes and the 1 teaspoon Cajun seasoning. Simmer 3 to 4 minutes.
6
Stir in Parmesan until melted. Add the pasta and chicken and toss to coat, loosening with pasta water as needed.
7
Top with parsley and serve.
Ingredients
Protein
• 1 lb boneless skinless chicken breast, sliced into strips
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon Cajun seasoning, for the sauce
Pasta & Grains
• 12 oz penne
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 1 can fire-roasted diced tomatoes, 14.5 oz, drained
• ¾ cup grated Parmesan
Vegetables
• 1 red bell pepper, thinly sliced
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store in an airtight container up to 3 days.
Reheat:
Reheat on the stovetop with a splash of cream or broth, stirring until smooth.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Save a half cup of pasta water before draining — it's the difference between a clingy sauce and a dry one.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pasta shape is best?
Penne or rigatoni hold the sauce well, but any short pasta works.
Can I add vegetables?
Spinach, mushrooms, or extra bell pepper all fold in nicely at the sauce stage.
How spicy is it?
Mild to medium from the Cajun seasoning; add cayenne for more or extra cream to soften it.
Quick Fixes
Sauce too thick: loosen with reserved pasta water.
Too spicy: stir in a little extra cream.
Want it saucier: add a splash more broth and Parmesan.
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