Description

This creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender chicken breasts cooked with vibrant bell peppers and a blend of Cajun spices, all tossed in a luscious cream cheese and Parmesan sauce. Perfectly paired with al dente penne pasta and garnished with fresh green onions, this dish brings a zesty Southern flair to your dinner table in under 40 minutes.

Ingredients

Scale

Pasta

12 oz penne pasta, cooked al dente according to package directions

Vegetables and Seasonings

3 tablespoons butter
1 small onion, diced
½ red bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced
1 tablespoon minced garlic
2 teaspoons Cajun seasoning
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper

Chicken and Sauce

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup heavy cream
¼ cup chicken broth
4 ounces cream cheese, softened
1 cup shredded Parmesan cheese
¼ cup green onions, chopped

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Instructions

Cook Pasta: Prepare the penne pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it with cold water to prevent sticking. Set aside for later use.
Sauté Vegetables and Chicken: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent. Then add the diced red and yellow bell peppers, minced garlic, Cajun seasoning, paprika, black pepper, salt, and cayenne pepper. Cook the mixture until the bell peppers soften. Next, add the bite-sized pieces of chicken to the skillet and cook thoroughly until no longer pink inside.
Make Sauce: Pour in the heavy cream and chicken broth into the skillet with the cooked chicken and vegetables. Add the softened cream cheese and shredded Parmesan cheese. Stir continuously until the cream cheese melts completely and the sauce has thickened to a rich, creamy consistency.
Combine and Serve: Add the cooked penne pasta to the skillet and stir well to coat all the pasta with the creamy Cajun sauce. Heat through for a couple of minutes, then garnish with chopped green onions. Serve the dish hot for maximum flavor.

Notes

You can adjust the amount of cayenne pepper to control the heat level according to your preference.
For a lighter version, substitute heavy cream with half-and-half or use less cream cheese.
Ensure to cook the chicken completely to an internal temperature of 165°F (74°C) for food safety.
Fresh Parmesan cheese yields the best flavor; avoid pre-grated varieties for a creamier sauce.
This dish pairs well with a side of garlic bread or a simple green salad.