Description
A flavorful and creamy Cajun Chicken Pasta featuring tender Cajun-spiced chicken breasts, sautéed colorful bell peppers, and a rich Parmesan cream sauce tossed with linguine or fettuccine. This hearty dish combines bold Cajun seasoning with a smooth, cheesy sauce for a perfect weeknight meal that’s both comforting and satisfying.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
For Cooking
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 3 cloves garlic, minced
Vegetables
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
Pasta
- 1 pound linguine or fettuccine pasta
Garnish
- 1/4 cup chopped fresh parsley
- Optional: grated Parmesan cheese and red pepper flakes for garnish
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts evenly on all sides with the Cajun seasoning to infuse them with bold flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until fully cooked with clear juices.
- Rest and Slice Chicken: Remove the chicken from the skillet and set aside to rest. After cooling slightly, slice the chicken into thin strips for easy incorporation into the pasta.
- Sauté Garlic: In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté minced garlic for about 1 minute until fragrant.
- Cook Bell Peppers: Add the julienned red and yellow bell peppers to the skillet and cook for 3-4 minutes until they begin to soften.
- Make the Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese. Add paprika, salt, and pepper to taste. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Cook Pasta: Prepare the linguine or fettuccine according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water.
- Combine Pasta and Sauce: Toss the cooked pasta in the skillet with the creamy bell pepper sauce until evenly coated. If the sauce is too thick, loosen it by adding a bit of the reserved pasta water.
- Add Chicken: Return the sliced chicken to the skillet, mixing well to distribute it evenly throughout the pasta mixture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and optionally add extra grated Parmesan cheese and red pepper flakes for garnish. Serve the pasta hot and enjoy!
Notes
- For a spicier kick, increase the Cajun seasoning or add extra red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Be sure to rest the chicken after cooking to keep it juicy when sliced.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
