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Cajun Chicken Pasta

Creamy, spicy, and ready in under 30 minutes, this one-pan Cajun chicken pasta is a reliable weeknight dinner with bold flavor.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb total)
  • 2 teaspoons Cajun seasoning divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper sliced into thin strips
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 8 ounces penne pasta or other short pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley optional

Equipment

  • large skillet (12-inch)
  • chef's knife
  • cutting board
  • tongs
  • measuring spoons
  • wooden spoon

Method
 

  1. Season the chicken: Pat chicken breasts dry. Sprinkle both sides with 1 teaspoon Cajun seasoning, salt, and pepper. Set aside.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  3. Sauté vegetables: Reduce heat to medium. Add onion and bell pepper to the same skillet. Cook 3-4 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds until fragrant.
  4. Make the sauce: Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Stir in remaining 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
  5. Cook the pasta: Add dry pasta directly to the sauce. Stir to coat. Cover and simmer 12-14 minutes, stirring halfway through, until pasta is tender and sauce thickens. If sauce becomes too thick, add a splash of broth or water.
  6. Finish the dish: Slice chicken into strips. Remove skillet from heat. Stir in Parmesan and butter until melted. Return chicken and any accumulated juices to the pan. Toss gently. Garnish with parsley if using. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth. For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to 1/4 cup. Gluten-free: use gluten-free pasta and check broth label. For dairy-free, use full-fat coconut milk and omit Parmesan. Always handle raw chicken with care—wash hands and surfaces thoroughly. For specific dietary concerns, consult a qualified professional.