Cajun Chicken Pasta Bell Peppers (Printable View)
Vibrant, spicy pasta with tender Cajun chicken, colorful bell peppers, and a creamy sauce. Ideal for a weeknight meal.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 pound), cut into thin strips
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small red onion, sliced
08 - 3 cloves garlic, minced
→ Sauce
09 - 7 fluid ounces heavy cream
10 - 1/4 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt (adjust to taste)
15 - Pinch of cayenne pepper (optional, for extra heat)
→ Pasta
16 - 12 ounces penne or fettuccine pasta
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Extra grated Parmesan cheese (optional)
# Cooking Steps:
01 - Cook the penne or fettuccine in a large pot of well-salted boiling water according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water, then set the cooked pasta aside.
02 - While the pasta cooks, pat the chicken strips dry and toss them with Cajun seasoning until every piece is thoroughly coated. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, turning occasionally, until it's beautifully browned and cooked through. Remove the chicken from the skillet and set it aside.
03 - In the same skillet, add the sliced bell peppers and red onion. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften but still retain a slight crispness. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, scraping any browned bits from the bottom of the pan to deglaze it. Stir in the grated Parmesan cheese, smoked paprika, black pepper, salt, and cayenne pepper (if using). Continue to stir until the Parmesan cheese has fully melted and the sauce achieves a smooth, creamy consistency.
05 - Return the cooked pasta and seared chicken to the skillet with the sauce. Toss all ingredients together until everything is evenly coated. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until it reaches your desired consistency.
06 - Remove the skillet from the heat. Sprinkle generously with fresh chopped parsley and, if desired, a little extra grated Parmesan cheese. Serve this vibrant Cajun Chicken Pasta immediately for the best flavor and texture.
# Expert Tips:
01 -
- It's incredibly quick to pull together, making it perfect for those busy weeknights when you still want a homemade, flavorful meal.
- The balance of creamy sauce with vibrant, spicy Cajun chicken and sweet bell peppers is just irresistible, truly a hug in a bowl!
02 -
- Don't overcrowd your skillet when searing the chicken; working in batches ensures a proper brown crust instead of just steaming the meat.
- Always reserve some pasta water – it's your secret weapon for achieving that perfectly emulsified, glossy sauce texture.
03 -
- Always taste your sauce before adding the pasta and chicken, and adjust the salt, pepper, or Cajun seasoning as needed – a perfectly seasoned sauce elevates the entire dish.
- Deglazing the pan with a bit of chicken broth after cooking the chicken and veggies helps release all those caramelized bits, infusing your sauce with layers of incredible flavor.