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Spicy Cajun Chicken Pasta - Bold, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces penne or fettuccine
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons Cajun seasoning, divided (plus more to taste)
  • 1 teaspoon smoked paprika (optional for extra smokiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or 3/4 cup half-and-half for lighter)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon tomato paste (optional for color and depth)
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste
  • Chopped fresh parsley or green onions, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Season the chicken: In a bowl, toss chicken strips with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Coat evenly.
  3. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate.
  4. Sauté the veggies: In the same skillet, add onion and bell peppers. Cook 4–5 minutes until softened but still crisp at the edges. Add minced garlic and cook 30 seconds until fragrant.
  5. Build the sauce: Reduce heat to medium. Stir in tomato paste (if using) and remaining 1 tablespoon Cajun seasoning. Cook 30 seconds. Pour in chicken broth, scrape up browned bits, and simmer 2 minutes.
  6. Make it creamy: Stir in heavy cream. Simmer gently 2–3 minutes until slightly thickened. Add Parmesan and stir until smooth. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
  7. Bring it together: Return chicken and any juices to the pan. Add cooked pasta and toss to coat. If the sauce is too thick, loosen with a splash of reserved pasta water.
  8. Brighten and garnish: Squeeze in lemon juice for freshness. Top with chopped parsley or green onions. Serve hot.