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–+ servings

Creamy Cajun Chicken Pasta

Need a flavorful weeknight dinner? My creamy cajun chicken pasta is simple, packed with flavor, and ready in less than 30 minutes! Feel free to swap the chicken for shrimp or add your favorite veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 568
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz penne pasta* ( cooked according to package instructions and drained)
  • 4 teaspoons Cajun seasoning (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon pepper (divided)
  • 1 ½ lbs boneless skinless chicken breast cut into 1" pieces
  • 3 Tablespoons salted butter (divided)
  • ½ yellow onion (diced )
  • 2 bell peppers (sliced (any color, I like to use red))
  • 1 ½ cups heavy cream
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ⅓ cup fresh parmesan cheese

Method
 

  1. Begin cooking pasta according to package instructions.
  2. In a large ziploc bag, toss together 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add chopped chicken, zip closed, and shake until chicken is coated. Set aside.
  3. In a large pan over medium heat, melt 2 Tablespoons of butter.
  4. Transfer chicken to heated pan and cook until chicken is browned and just cooked through (cook in batches if needed). Remove to a plate and set aside.
  5. Add remaining Tablespoon of butter to pan and cook until melted.
  6. Add peppers and onion and cook, stirring frequently until beginning to soften (about 3-5 minutes).
  7. Add heavy cream, smoked paprika, basil, garlic powder, remaining 1 teaspoon of cajun seasoning and ¼ teaspoon salt and pepper. Bring to a boil and then reduce to a simmer, cooking until sauce is thickened.
  8. Return cooked chicken to the pan. Add parmesan cheese and warm cooked, drained pasta and stir until cheese is melted. Serve warm, topped with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 568kcalCarbohydrates: 34gProtein: 33gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 174mgSodium: 488mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F and ensure it’s browned on the outside for added flavor.
  • To prevent your cream sauce from breaking, avoid boiling it after adding the heavy cream; simmer gently to keep it smooth and creamy.
  • If you want to add more veggies, consider tossing in fresh spinach or canned diced tomatoes just before the cream; they’ll add flavor and nutrients without needing extra cooking time.
  • For the best melting cheese, use freshly grated parmesan instead of pre-packaged to avoid anti-caking agents that can clump in your sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheating gently on the stove with a splash of milk or broth will help loosen the sauce.

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