Cajun Chicken Pasta Bell Peppers (Printable)
Tender Cajun chicken, colorful bell peppers, and creamy pasta. A vibrant, spicy meal ideal for weeknights.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 pound), cut into thin strips
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small red onion, sliced
08 - 3 cloves garlic, minced
→ Sauce
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt (adjust to taste)
15 - Pinch of cayenne pepper (optional, for extra heat)
→ Pasta
16 - 12 ounces penne or fettuccine pasta
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Extra grated Parmesan cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
02 - While the pasta cooks, place the chicken strips in a bowl and toss them thoroughly with the Cajun seasoning until every piece is evenly coated.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips to the hot skillet and cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the cooked chicken from the skillet to a plate and set it aside.
04 - In the same skillet (no need to clean), add the thinly sliced bell peppers and red onion. Sauté them for 4 to 5 minutes, or until they have just begun to soften. Incorporate the minced garlic and cook for an additional minute until fragrant.
05 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring continuously to deglaze the bottom of the pan and incorporate any browned bits. Stir in the grated Parmesan cheese, smoked paprika, black pepper, salt, and cayenne pepper (if using). Continue stirring until the cheese has melted completely and the sauce is smooth and creamy.
06 - Return the cooked pasta and chicken to the skillet with the cream sauce. Toss everything together to ensure the pasta and chicken are thoroughly coated in the sauce. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until it reaches your desired consistency.
07 - Remove the skillet from the heat. Garnish generously with fresh chopped parsley and, if desired, extra grated Parmesan cheese. Serve this vibrant Cajun Chicken Pasta immediately.
# Expert Hints:
01 -
- It's one of those magical dishes that tastes like it took hours, but comes together surprisingly fast for a weeknight.
- You can effortlessly dial the heat up or down to suit everyone at your table without sacrificing any of the fantastic flavor.
02 -
- Always reserve some of that pasta water – it's your secret weapon for achieving a perfectly silky, clinging sauce if it gets too thick.
- Resist the urge to overcook your bell peppers; you want them to retain a little bite and their vibrant color for the best texture and visual appeal.
03 -
- Ensure your sauce simmers gently until it's just thickened; rushing this step can sometimes cause it to break or not fully integrate the cheese.
- Using fresh garlic and vibrant, firm bell peppers truly makes a noticeable difference in the overall flavor and texture of this dish.