Cajun Chicken Pasta Bell Peppers (Printable)
Tender Cajun chicken and bell peppers tossed with pasta in a creamy, smoky sauce for a hearty dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz penne or fettuccine
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 medium red onion, thinly sliced
09 - 3 cloves garlic, minced
→ Sauce
10 - 1 tablespoon unsalted butter
11 - 3/4 cup plus 1 tablespoon heavy cream
12 - 3 tablespoons chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - Chopped fresh parsley
17 - Extra grated Parmesan
# Directions:
01 - Toss the chicken strips with 1.5 tablespoons Cajun seasoning and a pinch of salt until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté the chicken for 5–6 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add butter. Sauté onion and all bell peppers for 4–5 minutes until softened. Add garlic and remaining Cajun seasoning; cook 1 minute more until fragrant.
04 - Meanwhile, cook pasta in salted boiling water according to package instructions. Drain, reserving about 1/3 cup pasta water.
05 - Pour chicken broth into the skillet, stirring to deglaze the pan. Add heavy cream, smoked paprika, and Parmesan. Simmer for 2–3 minutes until sauce thickens slightly.
06 - Add cooked pasta, chicken, and a splash of reserved pasta water as needed. Toss to coat everything in the sauce. Season to taste with salt and pepper. Serve immediately, garnished with parsley and extra Parmesan.
# Expert Tips:
01 -
- The spicy kick mingles perfectly with cream, creating that addictive heat and cool balance that makes you keep coming back for just one more bite
- Everything cooks in one skillet (minus the pasta), meaning less cleanup and more time enjoying dinner with people you actually like
02 -
- Don't crowd the chicken in the skillet, work in batches if needed, otherwise it'll steam instead of sear and you'll miss out on those flavorful browned edges
- That splash of pasta water is non-negotiable, it contains starch that helps the sauce cling to every piece of pasta and chicken
03 -
- Pre-slice all your vegetables before starting the chicken, once cooking begins everything moves fast and you don't want to be scrambling
- Grate your own Parmesan, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly into the sauce