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Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta with penne coated in a rusty-red Cajun cream sauce and charred bell peppers. Sliced blackened chicken strips and a lightly thickened cream broth make this one-pan pasta dinner bold and creamy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Sliced into strips.
  • 2 tbsp Cajun seasoning Divided: 1 tbsp for chicken, 1 tbsp for sauce.
Pasta and cooking base
  • 1 lb penne pasta Cook in salted boiling water.
  • 2 tbsp butter For sautéing and sauce richness.
  • 1 tbsp olive oil For searing chicken.
  • 3 clove garlic cloves Minced.
Vegetables and liquids
  • 1 red bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 cup chicken broth Add to create the creamy sauce base.
  • 1.5 cup heavy cream Simmer until slightly thickened.
Seasoning and finish
  • Salt to taste Season as needed.
  • 0.5 cup parmesan cheese, grated Stir in until melted.
  • fresh parsley for garnish For serving and garnish.
  • 0.5 cup pasta water Reserve 1/2 cup from boiling pasta; use as needed to loosen sauce.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook penne until al dente, 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Blacken and set aside the chicken
  1. Toss the chicken strips with 1 tablespoon Cajun seasoning. Heat olive oil in a large skillet over high heat and sear the chicken for 4–5 minutes until deeply blackened and cooked through, then set aside.
Build the Cajun cream sauce
  1. Melt butter in the same skillet over medium-high heat, then sauté red and yellow bell peppers for 3–4 minutes until slightly charred and softened. Add garlic and the remaining Cajun seasoning and cook for 1 minute, stirring so it smells fragrant.
  2. Pour in chicken broth and heavy cream and bring to a simmer for 4–5 minutes, stirring until slightly thickened and glossy. Stir in parmesan until fully melted.
Combine and serve
  1. Add penne and sliced chicken back to the skillet and toss until every piece is coated, adding reserved pasta water as needed to loosen the sauce. Turn off the heat and serve topped with fresh parsley.

Notes

Pro tip: Reserve pasta water right before draining; start with 1–2 tablespoons in the sauce and add more only if it looks too thick. Store leftovers in the fridge for up to 3 days in a covered container. Freezing is not recommended because cream sauce can break; for a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner, simmer 1–2 minutes longer).