Cajun Chicken Pasta Peppers (Printer-friendly)
Tender Cajun-spiced chicken with bell peppers in a creamy pasta sauce, perfect for a flavorful meal.
# What You Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs), sliced into strips
→ Pasta
02 - 10.5 oz penne or fettuccine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tbsp Cajun seasoning
09 - 1/2 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp smoked paprika
→ Dairy
12 - 3/4 cup plus 1 tbsp heavy cream
13 - 1/4 cup grated Parmesan cheese
→ Oils & Others
14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter
→ Garnishes
16 - Fresh parsley, chopped
17 - Extra grated Parmesan
# How to Make It:
01 - Cook pasta in large pot of boiling salted water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - In bowl, toss chicken strips with 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Transfer to plate and cover loosely with foil.
04 - In same skillet, add remaining olive oil and butter. Sauté bell peppers and onion for 4-5 minutes until softened. Add garlic and smoked paprika, cook for 1 minute more.
05 - Reduce heat to medium-low. Stir in heavy cream and remaining Cajun seasoning. Let simmer for 2 minutes, scraping up browned bits from bottom.
06 - Add cooked pasta, chicken, and Parmesan to skillet. Toss everything together, adding reserved pasta water a little at time until sauce reaches desired consistency. Taste and adjust seasoning if needed. Serve hot garnished with fresh parsley and extra Parmesan.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- You can adjust the heat level without losing any of that gorgeous depth
02 -
- The sauce thickens quickly off the heat, so err on the side of slightly thinner
- Room temperature ingredients prevent the cream from separating when you add it
03 -
- Mix your Cajun seasoning a day ahead so the flavors meld together
- Pat the chicken completely dry before seasoning, this helps form a better crust