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Creamy Cajun Chicken Pasta Recipe with Bell Peppers Easy and Perfect

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A quick and flavorful creamy Cajun chicken pasta with colorful bell peppers, perfect for cozy dinners and busy weeknights. This dish balances spicy warmth with a luscious sauce that clings to every bite.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized strips
  • 2 tablespoons Cajun seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 8 oz (225 g) penne or preferred pasta (gluten-free options like brown rice pasta work too)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2–3 garlic cloves, minced
  • 1 cup (240 ml) heavy cream or half-and-half (use coconut milk for dairy-free)
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (120 ml) chicken broth (preferably low sodium)
  • 1 tablespoon unsalted butter
  • Optional garnishes: fresh chopped parsley or green onions, red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) penne pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve ½ cup (120 ml) pasta water before draining. Set pasta aside.
  2. Toss the chicken strips with 2 tablespoons Cajun seasoning, salt, and pepper until evenly coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
  4. In the same skillet, reduce heat to medium. Add sliced onions and bell peppers, cooking for 4-5 minutes until softened but still bright and slightly crisp. Add minced garlic and cook for another 30 seconds until fragrant.
  5. Stir in 1 tablespoon butter, then pour in 1 cup (240 ml) heavy cream and ½ cup (120 ml) chicken broth. Bring to a gentle simmer and let it thicken slightly (about 3-5 minutes), stirring occasionally.
  6. Sprinkle in ½ cup (50 g) grated Parmesan cheese and stir until melted and smooth. Return the cooked chicken to the skillet, stirring to coat with sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  7. Toss the cooked pasta into the skillet with the creamy Cajun chicken and peppers, mixing thoroughly to combine. Heat through for 1-2 minutes, letting flavors meld.
  8. Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning if desired. Garnish with chopped parsley or green onions, and sprinkle red pepper flakes if desired.

Notes

Do not overcook the chicken to keep it juicy and tender. Stir sauce gently to prevent cheese clumps. Use reserved pasta water sparingly to maintain creaminess. For a lighter sauce, substitute cream with Greek yogurt added off heat. For dairy-free, use coconut milk and nutritional yeast instead of Parmesan. Adjust spice level by adding or reducing Cajun seasoning or red pepper flakes.

Nutrition

Keywords: Cajun chicken pasta, creamy pasta, bell peppers, quick dinner, easy weeknight meal, spicy pasta, comfort food

Find it online: https://emmayum.com/creamy-cajun-chicken-pasta-recipe-with-bell-peppers-easy-and-perfect/