30-Minute Creamy Cajun Chicken Pasta
A velvety, restaurant-style pasta packed with bold Louisiana flavor, tender seared chicken, and vibrant bell peppers—all on your table in under 30 minutes.
Equipment
- 1 Large cast-iron skillet
- 1 Chef’s knife
- 1 Large pasta pot
- 1 Cheese grater
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breasts, sliced into strips
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp butter divided
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion sliced
- 4 cloves garlic minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice
Instructions
- Cook penne pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Season chicken strips with Cajun seasoning. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through to 165°F. Remove and rest.
- Lower heat to medium. Add remaining butter, sliced peppers, and onion. Sauté until tender-crisp while scraping the flavorful browned bits from the skillet. Add garlic and cook for 30 seconds.
- Pour in heavy cream and simmer gently. Reduce heat and stir in Parmesan cheese until smooth and melted.
- Add cooked pasta and chicken back into the skillet. Toss until coated in the creamy Cajun sauce. Add reserved pasta water if needed.
- Finish with fresh lemon juice and parsley before serving.
Notes
For the creamiest texture, reheat leftovers gently and avoid high heat to keep the Cajun cream sauce smooth and glossy.