Cajun Chicken Pasta
Creamy, spicy, and comforting, Cajun Chicken Pasta brings the flavors of Louisiana into a quick weeknight dish. Tender chicken, bell peppers, and al dente pasta swim in a smoky, creamy sauce with a kiss of heat from Cajun seasoning. It’s approachable, family-friendly, and perfect for when you want something cozy but not fussy.
Ingredients
- 12 oz fettuccine or linguine
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- to taste salt and pepper
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
- Meanwhile, pat the chicken dry and season with half of the Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken until cooked through and lightly browned, about 3–4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and peppers. Sauté until they begin to soften, about 4–5 minutes. Add the garlic and the remaining Cajun seasoning, cooking for another minute until fragrant.
- Pour in the chicken broth and cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and stir in the Parmesan cheese until melted and smooth.
- Return the chicken to the skillet and simmer for 2–3 minutes to meld the flavors. Add the cooked pasta, tossing to coat. If the sauce seems too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Finish with lemon juice, season to taste with salt and pepper, and sprinkle with chopped parsley. Serve hot and enjoy the creamy, smoky goodness.