Spicy Creamy Cajun Chicken Pasta

Ingredients

For the Chicken:

• 2 boneless skinless chicken breasts
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp butter

For the Sauce:

• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 bell pepper (red or orange), thinly sliced
• ½ tsp smoked paprika
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) chicken broth (or reserved pasta water)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ½ tsp chili flakes (optional, for extra heat)

For the Pasta:

• 8 oz (225 g) penne, fettuccine, or your preferred pasta
• Salted water (for boiling)

Garnish:

• Fresh parsley, chopped
• Extra Parmesan
• A squeeze of lemon (optional)

Preparation

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente, according to package instructions.
3. Drain and set aside, reserving ½ cup of the pasta water if you want to use it to thin the sauce later.

Step 2: Season and Sear the Chicken

1. Pat the chicken dry and season both sides generously with Cajun seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add chicken and cook for about 5–6 minutes per side, until golden brown and fully cooked (internal temp 165°F/74°C).
4. Remove chicken from pan and let it rest. Then slice it into strips.

Step 3: Build the Cajun Cream Sauce

1. In the same pan, reduce heat to medium. Add a bit more butter if needed.
2. Sauté the onion and bell pepper for 2–3 minutes until softened.
3. Add minced garlic and cook for another minute.
4. Stir in smoked paprika, salt, pepper, and chili flakes (if using).
5. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
6. Add Parmesan cheese and stir until melted and creamy.

Step 4: Combine Pasta and Chicken

1. Add cooked pasta to the sauce and toss to coat.
2. Stir in sliced chicken and mix until everything is coated in the creamy Cajun goodness.
3. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 5: Serve and Garnish

1. Plate the pasta and top with extra chicken slices.
2. Garnish with fresh parsley, extra Parmesan, and a squeeze of lemon for brightness.

Tips for Success

• Season in layers – Cajun spice in the chicken and sauce adds depth.
• Don’t overcook the chicken – Use a meat thermometer for accuracy.
• Use freshly grated Parmesan – It melts better and adds richer flavor.
• Reserve pasta water – It’s a starchy magic trick for silky sauce.
• Balance the spice – Adjust Cajun seasoning and chili flakes to your heat tolerance.