Yield: 6 servings
Creamy Cajun Chicken Pasta
⭐️Test Kitchen Approved!⭐️This easy, cheesy and creamy Cajun Chicken Pasta is packed with tender pasta nand juicy tender bites of spicy chicken! This easy pasta dinner is one of our favorite restaurant style dishes to make at home in just 30 minutes.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- 1 red bell pepper, seeded and diced
- 4 large cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried basil
- 1 teaspoon paprika powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper**, more or less depending on taste
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 1 cup parmesan cheese, freshly shredded
- 1 cup heavy cream, or half and half
- 4 oz cream cheese, at room temperature
- ¼ cup chicken broth
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Instructions
- Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn’t clump, can also toss a little olive oil on it to prevent clumping) and set aside.
- While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.
- Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.
- Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.
- Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.
- Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.
Video
Notes
Store: This Cajun chicken pasta is best served fresh, but leftovers can be saved! Place leftovers in an airtight container and store in the fridge for up to 4 days.
Reheat: For best results, reheat leftovers with a little added cream on the stovetop to prevent it from becoming too dry.
Freeze: I do not recommend freezing this dish, the cream sauce will separate and become oily once thawed.
Use Fresh Cheese: Do not use the green shaker can style parmesan cheese that does not need refrigeration. This type of cheese is coated in anti-caking agents that work as a thickener in sauces. It can also turn our sauce grainy!
Cayenne Pepper: If you like heat, start by adding 1/4 teaspoon cayenne pepper and taste the sauce. Remember you can always add more cayenne pepper, but you can’t take it out!
Add Shrimp: You can add peeled and deveined raw shrimp to the sauce while you are cooking the sauce to thicken. The shrimp will cook in that same amount of time, about 8 to 10 minutes. Continue with the rest of the recipe as directed!
Add Tomatoes: I tested this recipe with and without tomatoes, we liked both, but decided we liked it better without. If you want to add tomatoes, stir in a can of diced tomatoes (well drained) when you add the bell pepper.
Nutrition
Serving: 1 serving, Calories: 683kcal, Carbohydrates: 50g, Protein: 41g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 158mg, Sodium: 929mg, Potassium: 741mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2106IU, Vitamin C: 30mg, Calcium: 279mg, Iron: 2mg