Cajun Chicken Pasta
Spicy Cajun chicken with bell peppers in creamy Parmesan pasta sauce.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 5 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Cajun Chicken Pasta takes about 35 min and serves 5. Cajun chicken pasta is bold and creamy with blackened seasoned chicken, sweet bell peppers, and penne in Parmesan sauce.
Helpful guides
Instructions
Boil salted water and cook penne until al dente. Reserve one cup pasta water, then drain. Firm pasta finishes in the creamy sauce without turning soft or breaking into pieces.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Coat chicken slices with Cajun seasoning and salt. Sear in hot olive oil over medium high heat 4 minutes per side until blackened edges form. Cook to 165°F internal temperature, then rest and slice.
In the same skillet, saute bell peppers 4 minutes until crisp tender with light char. Add garlic and cook 30 seconds more. Scraping browned bits adds smoky depth to the finished cream sauce.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Pour in cream and simmer gently 3 minutes, stirring often. Stir in Parmesan until smooth and slightly thick. Keep heat low so cream does not boil hard or separate into oil.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Add pasta and chicken to the sauce and toss 2 minutes until coated and glossy. Thin with pasta water as needed for silky consistency. Taste and add more Cajun seasoning for extra heat.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Serve hot with sliced green onions and extra Parmesan. Cool leftovers quickly for lunches. Reheat gently with milk until steaming so the creamy sauce stays smooth instead of grainy.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If too spicy, add extra cream and Parmesan; dairy softens Cajun heat quickly.
- If sauce is thin, simmer one extra minute; it thickens as cheese melts and cools slightly.
- If chicken is dry, slices were overcooked; sear fast and pull exactly at 165°F.
- If pasta sticks, you skipped salting water or stirring; salt generously and stir early.
Make it your way
- Spicier version: Pack sauce separately when possible so reheated portions taste fresh and textures stay appealing for the next day.
- For a lighter version, use half and half instead of cream and add one teaspoon cornstarch slurry to thicken.
- For extra veggies, add mushrooms, zucchini, or spinach with the peppers.
- For a shrimp twist, replace half the chicken with peeled shrimp added during the last three minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently with milk until chicken reaches 165°F internal temperature.
Freezing cream sauce is not recommended because it can separate and turn grainy.
FAQ
How spicy is Cajun seasoning?
Medium hot and smoky. Start with less, taste, and add more. Brands vary in salt and heat. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I use fettuccine?
Yes, any short or long pasta works. Penne catches sauce well in every bite. Start with the suggested amount, then adjust to suit your taste and equipment.
Is it kid friendly?
Use one tablespoon seasoning for mild flavor, then pass hot sauce at the table for adults. Start with the suggested amount, then adjust to suit your taste and equipment.