Creamy Cajun Chicken Penne

My roommate Sarah brought home this electric orange Cajun seasoning blend from a grocery store clearance bin and challenged me to actually use it. That Tuesday night, standing in our tiny apartment kitchen, I threw together whatever pasta and chicken we had lying around, and somehow the combination became our go-to comfort meal for months after.

Last winter when my brother was recovering from surgery and too exhausted to cook, I made a triple batch of this pasta. He ate it for four days straight and still asks me when Im coming back to cook that spicy chicken pasta again.

Ingredients

• 2 large boneless skinless chicken breasts: Slice these horizontally to create thinner cutlets which cook faster and more evenly
• 1 tablespoon Cajun seasoning: Massage this generously into both sides of the chicken letting it sit for at least 10 minutes
• 1 tablespoon olive oil: Use this to sear the chicken over medium high heat until golden brown
• 350 g penne pasta: The ridges catch the creamy sauce perfectly so every bite is coated
• 1 teaspoon salt: Add this to your pasta water the moment it reaches a rolling boil
• 2 tablespoons unsalted butter: This forms the base of your creamy sauce alongside the aromatics
• 1 medium yellow onion finely diced: Cook this slowly to develop sweetness before adding the garlic
• 3 cloves garlic minced: Add this only after your onion has softened so it does not burn
• 1 red bell pepper and 1 yellow bell pepper thinly sliced: These add sweetness and crunch that cuts through the rich cream
• 200 ml heavy cream: Pour this in slowly while stirring constantly to prevent curdling
• 100 ml chicken broth: This thins the sauce slightly while adding depth of flavor
• 60 g grated Parmesan cheese: Stir this in off the heat to prevent the sauce from separating
• 1 teaspoon Cajun seasoning: This second round of seasoning builds layers of spice throughout the sauce
• Salt and black pepper: Taste your sauce before adding since the Cajun blend already contains salt
• 2 tablespoons chopped fresh parsley: Sprinkle this over the finished dish for a bright fresh finish

Instructions

Get your pasta water going first:

Boil a large pot of salted water and cook the penne until al dente then drain while reserving half a cup of that starchy pasta water for later

Season and sear the chicken:

Coat both sides of your chicken breasts with Cajun seasoning then cook in hot olive oil for about five minutes per side until golden and cooked through

Rest and slice the meat:

Let the chicken rest on a cutting board for two minutes so the juices redistribute then slice into strips against the grain

Build your flavor base:

Melt butter in the same skillet and sauté the diced onion for two minutes before adding the garlic for thirty seconds more

Soften the bell peppers:

Toss in the sliced red and yellow peppers and cook for three to four minutes until they start to soften but still retain some crunch

Create the creamy sauce:

Pour in the heavy cream and chicken broth along with another teaspoon of Cajun seasoning then bring everything to a gentle simmer

Add the Parmesan:

Stir in the grated cheese and let it melt completely as the sauce thickens slightly then season with salt and pepper to taste

Bring it all together:

Add the drained pasta and sliced chicken strips to the sauce tossing everything together and adding pasta water if needed to loosen

Serve it up:

Plate the pasta while hot and finish with fresh parsley and extra Parmesan if you want to make it look restaurant worthy

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This recipe became famous in our friend group because I once quadrupled it for a potluck using the biggest stockpot I owned. People kept asking who catered the event.

Getting The Right Spice Level

Every Cajun seasoning blend has a different heat profile so start with less and add more as you go. I once used an extra spicy brand that had my husband reaching for milk after three bites.

Making It Ahead

The sauce actually tastes better the next day once the spices have had time to meld together. Store the pasta and sauce separately though or it will absorb all that creamy goodness.

Perfect Pairings

A crisp white wine cuts through the richness while a simple green salad with bright vinaigrette balances the heavy cream sauce.

• Sauvignon Blanc or Pinot Grigio work beautifully
• Garlic bread is never a bad idea here
• Keep dessert light since this is a filling meal

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The best recipes are the ones that come together on a random Tuesday and somehow become the meals you crave forever.

Recipe FAQs

→ How spicy is this pasta dish?

The heat level is moderate and family-friendly. The Cajun seasoning provides warmth without being overwhelming. For extra spice, add cayenne pepper or jalapeños as suggested in the notes.

→ Can I make this dish ahead of time?

Yes, prepare components separately up to 24 hours in advance. Reheat gently with a splash of cream or broth to restore sauce consistency before serving.

→ What proteins work well as substitutions?

Shrimp, turkey breast, or sliced sausage make excellent alternatives. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes while turkey may need slightly longer than chicken.

→ How do I prevent the sauce from separating?

Keep heat at medium-low when adding cream and avoid boiling. Stir continuously while incorporating Parmesan. If reheating, add small amounts of pasta water to maintain smooth texture.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and refrigerate for 3-4 days. The pasta absorbs sauce beautifully over time. Add fresh parsley when reheating for best presentation.

→ What vegetables can I add?

Sliced zucchini, spinach, mushrooms, or cherry tomatoes complement the flavors. Add softer vegetables like spinach during the last 2 minutes of cooking to maintain texture.