Cajun Chicken Peppers Pasta (Printable)

Tender chicken with bell peppers in a creamy, spicy sauce served over pasta for a flavorful meal.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds), sliced into strips

→ Pasta

02 - 10.5 ounces penne or fettuccine

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tablespoons Cajun seasoning
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon smoked paprika (optional)

→ Dairy

12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 1/4 cup grated Parmesan cheese

→ Oils & Others

14 - 2 tablespoons olive oil
15 - 1 tablespoon unsalted butter

→ Garnishes

16 - Fresh parsley, chopped (optional)
17 - Extra grated Parmesan (optional)

# How-To Steps:

01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of pasta cooking water. Set aside.
02 - Place chicken strips in a bowl and toss with 1 tablespoon Cajun seasoning, salt, and black pepper until evenly coated on all sides.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5 to 7 minutes until golden brown and cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
04 - In the same skillet, add remaining olive oil and butter. Sauté bell peppers and onion for 4 to 5 minutes until softened and slightly caramelized. Add minced garlic and smoked paprika if using; cook for 1 additional minute until fragrant.
05 - Reduce heat to medium-low. Pour in heavy cream and remaining Cajun seasoning. Simmer for 2 minutes, stirring constantly and scraping up any browned bits from the bottom of the skillet.
06 - Add cooked pasta, chicken, and Parmesan cheese to the skillet. Toss everything together thoroughly, adding reserved pasta water a little at a time until sauce reaches desired consistency. Taste and adjust seasoning if necessary.
07 - Plate the dish immediately while hot. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The combination of tender spicy chicken and velvety cream sauce hits every single craving spot
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • The colorful peppers make it look gorgeous on the plate, perfect for dinner guests
02 -
  • Never skip reserving the pasta water because it's the secret to fixing a sauce that's too thick or salty
  • Don't crowd the pan when searing chicken or it'll steam instead of getting that gorgeous golden crust
  • Cajun seasoning blends vary wildly in heat level, so taste your sauce before adding more
03 -
  • Slice your peppers and onions thinly and uniformly so they cook evenly and don't end up with some pieces raw while others are mushy
  • Let your chicken rest for a few minutes after slicing it, which helps it retain more moisture during cooking
  • If your sauce separates, don't panic, just whisk vigorously off the heat and it will come back together

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