Creamy Cajun Chicken Penne (Printable)
Tender spiced chicken, bell peppers, and penne in a rich parmesan cream sauce
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz penne pasta
05 - Water, for boiling
06 - 1 teaspoon salt
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 3/4 cup heavy cream
13 - 1/3 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (for garnish)
# Step-by-step:
01 - Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Slice the chicken breasts in half horizontally, then coat both sides with 1 tablespoon Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken, let rest for 2 minutes, then slice into strips.
04 - In the same skillet, melt butter over medium heat. Add onion and sauté for 2 minutes. Add garlic and cook for another 30 seconds.
05 - Stir in the bell peppers and cook for 3-4 minutes until slightly softened.
06 - Pour in the heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and cook until melted and sauce thickens slightly, about 2 minutes. Season with salt and black pepper to taste.
08 - Add the drained penne pasta and sliced chicken to the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The cream sauce balances the Cajun heat perfectly so you get flavor without overwhelming spice
- Everything happens in one skillet besides the pasta pot making cleanup surprisingly manageable
02 -
- Reserving pasta water is not optional because the starchy liquid binds your sauce to the pasta better than cream alone
- Letting the chicken rest prevents all those juices from running out onto your cutting board instead of staying in the meat
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
- Grate your own Parmesan instead of buying pre grated cheese for better melting