Cajun Chicken Pasta Peppers (Printable)
Tender Cajun-spiced chicken and bell peppers blend with creamy pasta for a flavorful dinner.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, approximately 1.1 lbs, sliced into strips
→ Pasta
02 - 10.5 oz penne or fettuccine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tbsp Cajun seasoning
09 - 1/2 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp smoked paprika
→ Dairy
12 - 3/4 cup plus 1 tbsp heavy cream
13 - 1/4 cup grated Parmesan cheese
→ Oils & Others
14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter
→ Garnishes
16 - Fresh parsley, chopped
17 - Extra grated Parmesan cheese
# Directions:
01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain thoroughly and set aside, reserving 1/2 cup of the cooking liquid for later use.
02 - Place chicken strips in a bowl and toss with 1 tablespoon Cajun seasoning, salt, and black pepper until thoroughly coated on all sides.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5 to 7 minutes until golden brown and cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
04 - In the same skillet, add remaining olive oil and butter. Add bell peppers and onion, cooking for 4 to 5 minutes until softened. Stir in garlic and smoked paprika, cooking for 1 additional minute until fragrant.
05 - Reduce heat to medium-low. Pour in heavy cream and remaining Cajun seasoning. Simmer for 2 minutes, stirring constantly and scraping up any browned bits from the bottom of the skillet.
06 - Add cooked pasta, chicken, and Parmesan cheese to the skillet. Toss everything together thoroughly, adding reserved pasta water a little at a time until sauce reaches desired consistency. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and additional Parmesan as desired.
# Expert Tips:
01 -
- You get that restaurant quality cream sauce without needing any fancy techniques
- The homemade Cajun seasoning blend makes everything taste authentic without being overwhelming
02 -
- The sauce will thicken as it stands off the heat so err on the side of slightly loose when you finish cooking
- Do not crowd the pan when searing chicken or it will steam instead of getting that nice golden crust
03 -
- Homemade Cajun seasoning keeps for months in a dark cupboard
- Room temperature cream incorporates more smoothly into the sauce