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Creamy Cajun Pasta

Creamy Cajun Pasta with blackened chicken strips and a smooth, Parmesan-rich cream sauce clinging to penne. One skillet brings bold Cajun spice, bell pepper, and garlic together with a gentle simmer for a glossy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breast Sliced into strips
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
Pasta & Sauce
  • 12 oz penne pasta
  • 2 tbsp unsalted butter
  • 0.5 cup diced yellow onion
  • 1 count red bell pepper Sliced
  • 3 cloves garlic Minced
  • 1 cup chicken broth
  • 1.5 cups heavy cream
  • 1 tsp Cajun seasoning
  • 0.5 tsp smoked paprika
  • 1 cup grated Parmesan cheese
Finish
  • 2 tbsp fresh parsley Chopped
  • 1 Extra Parmesan For serving

Equipment

  • 1 cast iron skillet

Method
 

Coat and prep
  1. Toss the chicken strips with 2 tbsp Cajun seasoning until evenly coated, making sure every piece is covered.
  2. Cook the penne pasta in salted boiling water until al dente, then drain and set aside.
Brown the chicken
  1. Heat the olive oil in a large skillet over medium-high heat, then add the seasoned chicken strips.
  2. Cook until deeply browned and cooked through, about 5-6 minutes, then remove and set aside.
Build the Cajun cream sauce
  1. Melt the butter in the same skillet, then add the onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Pour in the chicken broth and scrape up browned bits from the bottom of the pan.
  4. Stir in the heavy cream, remaining Cajun seasoning, and smoked paprika, then bring to a gentle simmer.
  5. Stir in the Parmesan cheese until melted, and keep stirring until the sauce turns smooth and glossy.
Combine and finish
  1. Return the chicken to the skillet, add the cooked pasta, and toss until fully coated.
  2. Top with fresh parsley and extra Parmesan before serving for a bright, salty finish.

Notes

For best sauce cling, toss the pasta in while the cream sauce is at a gentle simmer so it thickens and coats the noodles. Store leftovers in the fridge up to 3 days; reheat gently with a splash of chicken broth or cream to loosen the sauce. Freezing isn’t recommended because cream sauces can split when thawed. For a lighter option, use half-and-half instead of heavy cream (reduce simmer time slightly) to keep the sauce smoother.