Creamy Cajun Chicken Penne (Print Version)

Tender Cajun-spiced chicken in a rich cream sauce with penne pasta and colorful bell peppers.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz penne pasta
05 - Water for boiling
06 - 1 teaspoon salt

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# How to Cook:

01 - Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, slice the chicken breasts in half horizontally, then coat both sides with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove chicken, let rest for 2 minutes, then slice into strips.
04 - In the same skillet, melt butter over medium heat. Add onion and sauté for 2 minutes. Add garlic and cook for another 30 seconds.
05 - Stir in the bell peppers and cook for 3–4 minutes until slightly softened.
06 - Pour in the heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and black pepper to taste.
08 - Add the drained penne pasta and sliced chicken to the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • That Cajun kick balances perfectly with the creamy richness
  • Everything cooks in one pan (minus the pasta), so cleanup is almost non existent
02 -
  • Do not let the cream boil violently or it might separate and turn grainy
  • The sauce will thicken as it stands, so add pasta water sparingly when reheating
  • Let the chicken rest for a few minutes before slicing or those juices will escape
03 -
  • Room temperature cream incorporates more smoothly into the sauce
  • Grate your own Parmesan instead of using pre shredded for better melting

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