Description
This Creamy Cajun Chicken Pasta is a flavorful and hearty one-pot meal featuring tender chicken pieces cooked in a rich, spicy Cajun cream sauce with bell peppers and garlic, tossed with al dente penne pasta. Perfect for a quick and satisfying dinner, it combines bold Cajun spices with creamy cheese and a hint of heat for a comforting yet exciting pasta dish.
Ingredients
Pasta
- 12 ounces penne pasta
Cooking Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- 1 red bell pepper, seeded and diced
- 4 large cloves garlic, minced
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried basil
- 1 teaspoon paprika powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
Protein
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
Sauce
- 1 cup parmesan cheese, freshly shredded
- 1 cup heavy cream (or half and half)
- 4 oz cream cheese, at room temperature
- 1/4 cup chicken broth
Instructions
- Cook the pasta: Boil 6 cups of water in a large pot over high heat. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta, rinse with cold water to stop cooking, then set aside.
- Sauté aromatics: While the pasta cooks, heat butter and olive oil in a large pot over medium-high heat. Add the diced white onion and cook for 3 to 4 minutes until translucent and fragrant.
- Add vegetables and spices: Stir in the diced red bell pepper, minced garlic, Cajun seasoning, dried basil, paprika, ground black pepper, salt, and cayenne pepper. Cook for 3 more minutes, stirring occasionally, until the bell pepper softens.
- Cook the chicken: Add the bite-sized chicken pieces to the pot, stirring to combine with the vegetables and spices. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through.
- Make the sauce: Reduce heat to medium. Add parmesan cheese, heavy cream, cream cheese, and chicken broth to the pot. Stir the mixture continuously and cook for 8 to 10 minutes until the sauce thickens and the cream cheese has fully melted into a creamy consistency.
- Combine pasta and sauce: Add the cooked penne pasta to the pot. Stir thoroughly to coat the pasta evenly with the creamy Cajun sauce. Cook for 2 to 3 minutes to allow flavors to meld and the pasta to warm through.
- Serve: Dish out the creamy Cajun chicken pasta onto plates and optionally garnish with freshly chopped parsley for a burst of freshness and color.
Notes
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- You can substitute half and half for heavy cream for a lighter sauce, though it will be less rich.
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for leaner protein.
- For added vegetables, consider incorporating mushrooms or spinach during the sauce preparation step.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
