Introduction

This Easy Creamy Cajun Chicken Pasta is a perfect blend of spicy, creamy, and cheesy flavors. It’s quick to prepare and makes a satisfying meal that’s ideal for both busy weeknights and special occasions. Enjoy tender chicken, vibrant bell peppers, and a luscious sauce tossed with your favorite pasta.

A white bowl filled with rigatoni pasta covered in creamy mushroom sauce, showing small pieces of browned chicken and sliced mushrooms mixed throughout. The creamy sauce coats the pasta giving it a light beige color, with green parsley sprinkled on top for a fresh look. A golden fork held by a woman's hand is piercing into the pasta, lifting some rigatoni. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g (8 oz) penne pasta (or your favorite pasta shape)

2 chicken breasts, cut into small bite-sized pieces

1 tbsp Cajun seasoning (or more if you like it spicy!)

1 tbsp butter

1 tbsp cooking oil

Salt & black pepper, to taste

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, sliced (or a combination of green and yellow)

½ cup white wine (or chicken broth)

1 cup double cream (heavy cream)

½ cup grated parmesan

Fresh parsley, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.

Step 2: Toss the chicken pieces with Cajun seasoning, salt, and black pepper until well coated. Heat cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring halfway through, until golden and cooked through. Remove the chicken and set aside.

Step 3: In the same skillet, add butter. Sauté the diced onion, minced garlic, and sliced red bell pepper for 2–3 minutes until soft and fragrant. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.

Step 4: Stir in the double cream and grated parmesan. Allow the sauce to simmer gently for 2–3 minutes until thick and creamy.

Step 5: Return the cooked pasta and chicken to the pan. Toss everything together to coat well with the creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.

Step 6: Remove from heat, sprinkle with fresh parsley, and serve hot. Add extra parmesan or a pinch of cayenne pepper for more cheesiness or heat, if desired.

Tips & Variations

Use pre-cooked rotisserie chicken to save time without sacrificing flavor.

Add extra Cajun seasoning or cayenne pepper for a spicier dish.

Try using a mix of colorful bell peppers for a vibrant presentation.

Substitute double cream with half-and-half for a lighter sauce, but it may be less rich.

Serve with garlic bread or a fresh side salad to balance the creamy pasta.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta shape you like, such as fusilli, rigatoni, or farfalle. Just adjust the cooking time according to the pasta package instructions.